This Lemon Blueberry Pound Cake is the perfect simple spring dessert recipe that’s made with fresh lemon and blueberries and a sweet creamy glaze!
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I can’t believe we’re almost halfway through the month of May already!! I don’t know about you, but for me this means I’m hauling out ALL the spring recipes – especially anything with fresh berries! This Lemon Blueberry Pound Cake is one of my favourite cake recipes of all time, and I can’t wait to share it with you today!
What is a pound cake?
Pound cake is a unique kind of cake made with lots of butter, sugar, eggs and flour as the main ingredients. This Lemon Blueberry pound cake contains a much higher ratio of eggs to the other ingredients, and whipping these eggs into the batter makes it nice and fluffy with lots of little air bubbles that give the cake its height.
How to prevent dry pound cake
If you want your pound cakes to be nice and moist (not dry and crumbly) follow my tips below:
- Whip the batter! In order for the pound cake to be as light as possible, be sure to whip lots of air into the butter and sugar, adding the eggs one at a time and whipping them until the batter is super light and fluffy!
- Fold in the flour! Add the flour a little at a time and fold it in very gently, making sure you don’t deflate all the nice air you whipped into the batter!
- Use Sour Cream! A little added sour cream makes the pound cake ultra moist and tender – just be sure to use full fat sour cream as it contains more fat and less water.
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I hope you love this Lemon Blueberry Pound Cake as much as we do! Let me know in the comments below, what’s your favourite spring dessert? I’d love to know!
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Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is the perfect simple spring dessert recipe that's made with fresh lemon and blueberries and a sweet creamy glaze!
For the pound cake:
- 1 cup unsalted butter (at room temperature)
- 1 1/2 cups white sugar
- zest of 2 large lemons
- 5 eggs
- 1/3 cup sour cream (full fat)
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 tsp salt
- 3/4 cup fresh blueberries
- 1 tablespoon all purpose flour
For the glaze:
- 1 cup powdered sugar sifted to remove lumps
- 4 tablespoons heavy whipping cream
- 1/4 teaspoon vanilla extract optional
- lemon slices and fresh blueberries, for serving
For the cake:
Preheat your oven to 325 degrees Fahrenheit.
Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
Add the lemon zest and beat on high speed until combined.
Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
In a separate bowl, toss the blueberries in the extra 1 tablespoon of flour to coat them. This will prevent them from sinking as the cake bakes.
Add the flour-coated blueberries to the batter and stir in very gently.
Carefully scrape the batter into the loaf pan you've prepared.
Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
For the glaze:
Whisk together the powdered sugar, heavy cream and vanilla (if using) until the desired consistency is reached. It should be thick, but easy to drizzle.
Drizzle the glaze over the cake once it has cooled completely and decorate with a lemon slice or two, and some fresh blueberries.
Slice and serve .
To make this cake a day ahead, prepare the cake and store in an airtight container after cooling completely to room temperature. Glaze just before serving.