Amazing Homemade Lemon Blueberry Pound Cake with Tangy Lemon Glaze

When it comes to deliciously delightful desserts, nothing brings a smile to the face quite like a slice of homemade lemon blueberry pound cake. Imagine moist, rich cake bursting with juicy blueberries, perfectly complemented by a tangy lemon glaze that adds just the right amount of zesty flavor. This cake is a true celebration of summer, combining bright citrus notes with the sweetness of fresh berries. Whether it’s for a brunch gathering, a casual afternoon treat, or a sweet ending to a family dinner, this pound cake is sure to impress everyone around the table. Plus, it’s remarkably simple to prepare, making it an ideal choice for bakers of all skill levels.

Did you know that lemon blueberry pound cake not only tastes heavenly but also has a rich history? Pound cakes date back centuries, with recipes that typically required a pound each of flour, butter, sugar, and eggs. The addition of blueberries and zesty lemon in this modern twist makes it a fantastic choice for summer picnics and gatherings. Now, if you’re a fan of our classic vanilla pound cake, you’ll love this vibrant variation! So strap on your apron and get ready to create a dessert that’s as delicious as it is beautiful. Let’s dive into this delightful recipe!

What is Amazing Homemade Lemon Blueberry Pound Cake?

Okay, let’s talk about the name – "Amazing Homemade Lemon Blueberry Pound Cake." What a mouthful, right? But once you take a bite, you’ll understand why it’s called ‘amazing’! It’s the kind of cake that leaves you pondering how something so simple can taste so fabulous. And tell me, who wouldn’t want to impress their friends and family with a cake that sounds as delightful as this one? Remember, "the way to a man’s heart is through his stomach," and with this cake, you’ll have everyone swooning. So go ahead, give it a whirl and experience the magic of these flavors in every single bite!

Why You’ll Love This Amazing Homemade Lemon Blueberry Pound Cake

There are several reasons why you’ll absolutely fall in love with this lemon blueberry pound cake. First and foremost, the combination of tart lemons and sweet blueberries is downright divine. Each slice is a burst of flavor, making it an unforgettable sweet treat. Secondly, making this cake at home not only saves you cash compared to store-bought desserts, but it also fills your kitchen with enticing aromas that store-bought cakes simply can’t compete with.

And let’s not forget the tangy lemon glaze – it elevates the cake from regular to extraordinary! If you’re a fan of other delightful baked goods like our rich chocolate chip cookie cake, you won’t want to miss this one. So why wait? Grab your apron and let your baking adventure begin!

How to Make Amazing Homemade Lemon Blueberry Pound Cake

Quick Overview

Baking this amazing lemon blueberry pound cake is a piece of cake (pun intended)! With its tender, buttery texture and bursts of fresh fruit, it’s sure to be a crowd-pleaser. Just a little over an hour of preparation and baking will yield a scrumptious dessert that you won’t be able to resist.

Key Ingredients for Amazing Homemade Lemon Blueberry Pound Cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
¼ cup fresh lemon juice
1 cup fresh blueberries (you can also use frozen)
For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice

Step-by-Step Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan to ensure easy release after baking.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add Eggs and Flavorings: Mix in the eggs, one at a time, along with the vanilla extract, lemon zest, and fresh lemon juice. Beat until smooth.
Combine Dry and Wet Mixes: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix.
Fold in the Blueberries: Carefully fold in the fresh blueberries to ensure they’re evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Glaze the Cake: Once the cake has completely cooled, drizzle the lemon glaze over the top and allow it to set for a few minutes before slicing.

What to Serve Amazing Homemade Lemon Blueberry Pound Cake With

To elevate your dessert experience, consider serving the lemon blueberry pound cake with a dollop of whipped cream and a side of fresh berries. A drizzle of honey or a scoop of vanilla ice cream wouldn’t hurt either! If you’re feeling particularly fancy, a cup of chamomile or green tea will perfectly complement the flavors of the cake.

Top Tips for Perfecting Amazing Homemade Lemon Blueberry Pound Cake

Choose Fresh Berries: Always opt for fresh blueberries when possible; they make a noticeable difference in taste and texture.
Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to keep the cake tender.
Lemon Juice and Zest: Use fresh lemons for maximum flavor; bottled lemon juice doesn’t compare!

Storing and Reheating Tips

To keep your pound cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it for longer, it can be refrigerated for about a week or frozen for up to a month. When ready to enjoy, allow it to come to room temperature before serving.

Now that you know how to whip up this amazing homemade lemon blueberry pound cake, it’s time to get baking! You’ll be amazed at how quickly this cake disappears from the table. Happy baking and enjoy your sweet creation!

Lemon Blueberry Pound Cake

A moist and rich pound cake bursting with juicy blueberries and complemented by a tangy lemon glaze, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Cake Ingredients

1.5 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cups unsalted butter, softened
1 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
0.25 cups fresh lemon juice
1 cups fresh blueberries You can also use frozen.

Glaze Ingredients

1 cups powdered sugar
2 tbsp fresh lemon juice

Method

Preparation

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Mix in the eggs, one at a time, along with the vanilla extract, lemon zest, and fresh lemon juice. Beat until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix.
Carefully fold in the fresh blueberries to ensure they’re evenly distributed throughout the batter.

Baking

Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has completely cooled, drizzle the lemon glaze over the top and allow it to set for a few minutes before slicing.

Notes

For serving, consider topping with whipped cream and fresh berries. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

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