This Blueberry Lemon Pound Cake combines the tangy brightness of lemon with the sweet burst of blueberries in a moist, tender cake. Perfect for tea time, brunch, or a delightful dessert, this recipe is a simple yet sophisticated treat that is sure to impress.
Full Recipe:
Ingredients
Pound Cake:
- 100g (1/2 cup) unsalted butter: Softened at room temperature for easy mixing.
- 190g (1 cup) caster sugar: Provides sweetness and helps create a tender crumb.
- Zest from 2 lemons: Adds fresh lemon flavor and aroma.
- 3 eggs: Room temperature for better emulsification.
- 300g (1 cup) unsweetened plain yogurt: Adds moisture and a slight tang.
- 1 + 1/2 tbsp fresh lemon juice: Enhances the lemon flavor.
- 60ml (5 tbsp) flavorless vegetable oil: Keeps the cake moist and tender.
- 300g (2 cups) all-purpose flour: The base for the cake structure.
- 3g (1 tsp) baking powder: Helps the cake rise and become fluffy.
- 150g (1 + 1/2 cups) frozen blueberries: Adds bursts of fruity sweetness.
Lemon Glaze:
- 250g (2 cups) vanilla powdered sugar: Provides sweetness and a smooth texture.
- 2 tbsp fresh lemon juice: Adds tartness to the glaze.
- About 2-3 tbsp water: Adjusts the consistency of the glaze to be thick but spreadable.
Instructions
Pound Cake:
- Prepare the Pan:
- Grease a rectangular pound cake or loaf pan (10-12 inch or 26-30 cm), dust it with flour, and line it with parchment paper for easy removal.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter with the sugar and lemon zest at high speed until light and fluffy, about 2-3 minutes.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition until the mixture is pale and smooth.
- Add Wet Ingredients:
- Mix in the yogurt, lemon juice, and vegetable oil until just combined.
- Incorporate Dry Ingredients:
- Whisk the flour and baking powder together in a small bowl. Sift the dry ingredients into the batter in two portions. Gently fold in using a spatula, then mix with an electric mixer until just combined. Be careful not to overmix.
- Prepare Blueberries:
- Coat the frozen blueberries with one teaspoon of vegetable oil and toss with one teaspoon of flour. This prevents them from sinking in the batter.
- Fold in Blueberries:
- Gently fold the coated blueberries into the batter, taking care not to overmix.
- Transfer to Pan:
- Pour the batter into the prepared pan. Scatter some extra blueberries on top and gently cover them with the batter.
- Bake:
- Bake in a preheated oven at 180°C (350°F) for about 70 minutes. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean. After 40 minutes, cover with aluminum foil to prevent excessive browning.
- Cool:
- Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely at room temperature.
Lemon Glaze:
- Prepare the Glaze:
- In a medium-sized bowl, mix the powdered sugar with lemon juice. Gradually add water, a little at a time, until you achieve a thick but not runny glaze.
- Frost the Cake:
- Once the cake is completely cool, frost it with the lemon glaze. Decorate with fresh blueberries, lemon slices, and edible flowers if desired.
Serving Suggestions
- Tea Time: Serve slices with a cup of tea for a delightful afternoon treat.
- Brunch: A perfect addition to a brunch spread, pairing well with fruits and other pastries.
- Dessert: Enjoy as a light, refreshing dessert after a meal.
Storage Tips
- Room Temperature: Store the pound cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, keep the cake in the refrigerator for up to 1 week. Let it come to room temperature before serving.
- Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Key Ingredients
- Unsalted Butter: Provides richness and moisture to the cake. Make sure it’s softened to room temperature for easy mixing.
- Caster Sugar: Fine sugar that dissolves easily, ensuring a smooth batter and a tender crumb.
- Lemon Zest and Juice: Fresh lemon zest imparts a strong lemon flavor, while lemon juice adds brightness and moisture.
- Unsweetened Plain Yogurt: Contributes to the cake’s moist texture and adds a slight tang, balancing the sweetness.
- Flour and Baking Powder: Basic baking staples that provide structure and leavening.
- Frozen Blueberries: These are coated in flour and oil to prevent sinking and ensure they are evenly distributed throughout the cake.
- Vanilla Powdered Sugar: Used in the glaze to add sweetness and a smooth finish.
Baking Tips
- Preparation: Ensure all ingredients are at room temperature before starting. This helps them blend more easily and results in a smoother batter.
- Mixing: Avoid overmixing the batter once the flour is added. Overmixing can develop the gluten in the flour, leading to a dense cake.
- Blueberry Coating: Coating the blueberries in flour before adding them to the batter helps prevent them from sinking and bleeding into the cake.
- Baking Time: Every oven is different, so check the cake for doneness a few minutes before the suggested time. A toothpick inserted into the center should come out clean with only a few moist crumbs.
- Covering the Cake: If the cake starts to brown too quickly, cover it with aluminum foil after 40 minutes of baking.
Serving Suggestions
- With Tea or Coffee: The cake pairs wonderfully with a cup of tea or coffee, making it an ideal choice for brunch or afternoon tea.
- As a Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
- For Special Occasions: Garnish with fresh blueberries, lemon slices, and edible flowers to make it suitable for celebrations and gatherings.
Storage
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to keep it fresh.
- Refrigeration: Extend its shelf life by refrigerating the cake. It will stay fresh for up to 1 week when kept in an airtight container.
- Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature before serving.
Variations
- Berry Mix: Substitute or add other berries such as raspberries or blackberries for a different twist.
- Lemon Extract: For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Ensure the baking powder is also gluten-free.
Nutritional Information
This cake combines the natural sweetness of blueberries with the tangy flavor of lemon, creating a balance that is both satisfying and indulgent. The use of yogurt and blueberries adds nutritional benefits, such as vitamins and antioxidants, while keeping the cake moist and flavorful.
By incorporating these tips and ideas, you can ensure your Blueberry Lemon Pound Cake turns out perfectly every time. Enjoy baking and sharing this delightful treat with family and friends.