Description
This Blueberry Pound Cake recipe delivers a moist and tender cake bursting with fresh blueberries and a hint of lemon. Perfect for breakfast, dessert, or a sweet snack, this cake combines classic pound cake richness with fruity freshness and a delicate lemon glaze.
Ingredients
Scale
Cake
- 1 cup unsalted butter
- 1¾ cup granulated sugar
- 4 large eggs
- 3 cup all-purpose flour
- 2 cup fresh blueberries
- 1½ tsp vanilla extract
- 1 tsp baking powder
- 1 tsp salt
Glaze (Optional)
- ½ tbsp melted butter
- 1¼ cup powdered sugar
- 3 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cake evenly.
- Prepare Pan: Grease a 10-inch Bundt or loaf pan thoroughly with butter or non-stick spray and lightly dust with flour to prevent sticking.
- Cream Butter and Sugar: Beat the unsalted butter and granulated sugar together for about 5 minutes until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Vanilla: Mix in the vanilla extract thoroughly for flavor enhancement.
- Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. The batter may look curdled—this is normal.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt evenly.
- Prepare Blueberries: Toss fresh blueberries with 1 to 2 teaspoons of flour to help prevent them from sinking in the batter during baking.
- Combine Batter: Gently fold the dry flour mixture into the wet batter until just combined; avoid overmixing to keep the cake tender.
- Fold in Blueberries: Carefully fold in the floured blueberries so they are evenly distributed but still whole.
- Pour Batter: Transfer the batter into the prepared pan, smoothing the top if needed.
- Bake: Bake for 70 to 80 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool: Let the cake cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.
- Optional Glaze: Mix powdered sugar, melted butter, fresh lemon juice, and lemon zest until smooth. Drizzle over the cooled cake for added flavor and a decorative touch.
- Serve: Slice and serve the cake once the glaze has set, enjoying the moist texture and burst of blueberries.
Notes
- Use room temperature ingredients to ensure the batter mixes smoothly and the cake bakes evenly.
- Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
- Do not overmix the batter to maintain a soft and moist crumb.
- For smaller portions, try baking in mini loaf pans or muffin tins.
