Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe is a robust and delicious tea time cake or bread. It has the most lovely aroma from the citrusy lemons and the cake studded with juicy blueberries! Every bite is absolutely flavoursome and refreshing. It can be enjoyed with a cuppa at any time of the day! 

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe has a very citrusy aroma owing to the fresh lemon juice and zest that goes into the cake. Lemons have the most beautiful aroma and one can pair nearly any fruit with lemons or limes. Always use the zest too when using lemons or limes as the rind has a lot of flavours and the headiest aroma! but, be careful not to overdo the zest bit as the cake/ any recipe may turn slightly bitter. Try using fresh organic produce so that there isn’t much chemical used as pesticides on the lemons/ limes especially since we are using the zest!

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Talking about what I have added here, I got some amazing frozen blueberries a while ago and I decided to use them here in this Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe. You can always use fresh blueberries as well if you can find them in season. Both, frozen and fresh will give the exact same taste and freshness to the cake/ bread. But do not use dried blueberries. I mean you can use them but let me tell you, they won’t really have any taste or a beautiful colour too. So frozen or fresh it is! I have used organic Italian lemons, their flavour works well with desserts. However, you can use regular lemons too. But try to look for the classic Italian lemons, they have the most beautiful aroma.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe is very buttery, has the most beautiful crumb and melts in your mouth! It is such a lovely bake, I can assure you’ll be baking it again and again. I have this in the past too, but with just the lemons. But I always wanted to use blueberries and that’s exactly what I did here! I have adapted the recipe from Joy of Baking, it works well for me and we loved the taste.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Let us bake one.

Preheat the oven @ 180′ c. Line the baking tin with some parchment paper. I have used a 9 X 5X 3 inch tin. Set it aside.

In a large bowl, sift the flour, baking powder along with the salt. Reserve about 2 tsp. of the flour mix in a small bowl. Add the blueberries to this flour. Toss well. This step is important, it helps to avoid the berries sinking to the bottom.

In another large bowl, whisk the butter and sugar until pale and fluffy. It took me about 5-6 minutes on high speed using an electric whisk. If you attempt this manually, it will take 10-12 minutes of vigorous whisking.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Next, add the eggs one at a time. Whisk well. Add the vanilla extract and the zest and whisk again for a few seconds.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Add the sifted flour mixture and milk in batches, alternating between milk and flour, staring and ending with flour. Fold gently using a spatula. Do not over mix.

Add the flour-coated berries with the remaining flour. Fold it carefully without overmixing the batter.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Pour the batter in the ready tin. Tap the tin a few times on the surface to level the batter.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Bake the cake for approximately 50 minutes or until a skewer inserted in the centre of the cake, comes out clean.

Bring the cake out of the oven, set the tin on a cooling rack and let the cake cool completely before de-moulding it.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

If you want to dress it with a glaze then you do so by mixing the powdered sugar with the lemon juice. Mix it well. Pour it over the cake. Slice the cake and serve it. This cake can be stored for up to 5- days in an airtight container.

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe
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Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

Lemon and Blueberry Pound Cake is a robust and delicious tea time cake or bread. It has the most lovely aroma from the citrusy lemons and the cake studded with juicy blueberries! Every bite is absolutely flavoursome and refreshing. It can be enjoyed with a cuppa at any time of the day! 

Course Breakfast, Dessert, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 9*5 inch loaf
Author Shreya Ashish Tiwari

Ingredients

For the Cake

  • 1+1/2 cup all-purpose flour
  • 1/2 cup butter
  • 3/4 cup powdered sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 nos. small eggs or 2 large eggs
  • 1 tbsp lemon zest
  • 3/4 cup blueberries frozen/ fresh
  • 1/2 cup milk @ room temperature

For the Glaze

  • 1/2 cup powdered sugar
  • 2-3 tbsp lemon juice

Instructions

  1. Preheat the oven @ 180' c. Line the baking tin with some parchment paper. I have used a 9 X 5X 3 inch tin. Set it aside.

  2. In a large bowl, sift the flour, baking powder along with the salt. Reserve about 2 tsp. of the flour mix in a small bowl. Add the blueberries to this flour. Toss well. This step is important, it helps to avoid the berries sinking to the bottom.

  3. In another large bowl, whisk the butter and sugar until pale and fluffy. It took me about 5-6 minutes on high speed using an electric whisk. If you attempt this manually, it will take 10-12 minutes of vigorous whisking.

  4. Next, add the eggs one at a time. Whisk well. Add the vanilla extract and the zest and whisk again for a few seconds.

  5. Add the sifted flour mixture and milk in batches, alternating between milk and flour, staring and ending with flour. Fold gently using a spatula. Do not over mix.

  6. Add the flour-coated berries with the remaining flour. Fold it carefully without overmixing the batter. 

  7. Pour the batter in the ready tin. Tap the tin a few times on the surface to level the batter.

  8. Bake the cake for approximately 50 minutes or until a skewer inserted in the centre of the cake, comes out clean.

  9. Bring the cake out of the oven, set the tin on a cooling rack and let the cake cool completely before de-moulding it. 

  10. If you want to dress it with a glaze then you do so by mixing the powdered sugar with the lemon juice. Mix it well. Pour it over the cake. Slice the cake and serve it. This cake can be stored for up to 5- days in an airtight container.

Love,
Shreya

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Lemon and Blueberry Pound Cake | Lemon Pound Cake Recipe

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