Lemon Blueberry Pound Cake
Looking for a delightful dessert that embodies the fresh flavors of summer? This Lemon Blueberry Loaf Cake is the perfect choice! Bursting with tangy lemon zest and juicy blueberries, this moist and tender cake is sure to become a family favorite. Follow along as we walk you through the steps to bake this irresistible treat, complete with tips for achieving bakery-worthy results.
Ingredients:
For the Cake:
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk, room temperature
- 1/4 cup sour cream, room temperature (or full-fat Greek yogurt)
- 1 cup blueberries
For the Glaze:
- 1 1/2 cups (195 g) confectioners sugar, sifted
- 5–6 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla
- 1/2 tablespoon Greek yogurt, to thicken the glaze (optional)
Instructions:
Preheat your oven to 350°F and prepare a 9 x 5 inch loaf pan by greasing the bottom and lining it with parchment paper, leaving an overhang on the short sides for easy removal.
In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest, massaging them together to infuse the sugar with the lemon’s aromatic oils. Cream together the sugar mixture with the softened butter until light and fluffy, about 2 minutes.
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate medium bowl, whisk together 2 cups of flour, baking powder, and salt.
Gradually add the flour mixture to the butter mixture, alternating with the whole milk and sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Toss the blueberries with the remaining 2 tablespoons of flour to coat them. Gently fold the flour-coated blueberries into the batter using a spatula or wooden spoon.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the cake is browning too quickly, tent the top loosely with aluminum foil during baking.
Allow the cake to cool in the pan for 10-15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the confectioners sugar, milk, and vanilla until smooth and pourable. For a thicker glaze, add a tablespoon of Greek yogurt.
Once the cake has cooled completely, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Notes:
For optimal freshness, store the cake tightly covered at room temperature for up to 3 days.
To freeze, wrap the completely cooled cake in two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 2 months. Defrost at room temperature and glaze just before serving.
Additional Tips for Baking Success:
- For a lighter texture, ensure all ingredients are at room temperature before mixing.
- Avoid overmixing the batter once the flour is added to prevent a dense cake.
- Use fresh blueberries for the best flavor and texture, or substitute with frozen blueberries if fresh ones are unavailable.
- To prevent the blueberries from sinking to the bottom of the cake, coat them in flour before folding them into the batter.
- Customize the glaze by adding lemon juice for an extra burst of citrus flavor.
With its vibrant lemony flavor and bursts of juicy blueberries, this Lemon Blueberry Loaf Cake is a true delight for the senses. Whether enjoyed as a sweet breakfast treat or a dessert for special occasions, this cake is sure to impress. Follow our expert tips and techniques to achieve bakery-worthy results every time. So go ahead, slice into this irresistible cake and savor the taste of summer in every bite!
