Pound cake is such a satisfying treat and the cornerstone for some amazing summer recipes. I love just plain pound cake on its own but enhanced with flavors like lemon and blueberry, pound cake becomes an unstoppable juggernaut.
Trying to make it last through the week can be a challenge. What I love about this blueberry pound cake is the lemon that balances and enhances the flavor so much. It’s more than just blueberry bread like you’d have in a muffin and it’s better than your run-of-the-mill lemon cake, too! It’s easily in the running for your favorite go-to treat this summer.
Why Put Lemon Juice in Blueberry Pound Cake?
If you have made (or eaten) a lot of blueberry-flavored baked goods, you may notice a trend. Just about every one of them is flavored with lemon. You may get the odd orange thrown in from time to time, but lemon seems to be the preferred citrus. Why is this? Why add citrus at all? It turns out that lemon makes a good flavor enhancer for the blueberries, which are naturally tart. The lemon brings out more of the blueberry essence, which could otherwise be lost in other ingredients.
Besides being a flavor enhancer, the pairing is a natural one. Lemon pound cake tastes incredible on its own, but just wait until you add blueberries! They provide flavor and a juicy pop which makes the pound cake even more satisfying. So, it doesn’t matter if you are a lemon fan or a blueberry fan. Lemon and blueberry make the best pair, no matter what.
Alternating Between Milk and Flour
It may sound silly, but this is very important and the reason goes beyond making it easier for you to blend the ingredients. Believe it or not, how you add these ingredients impacts the resulting batter in an important way. Why? The way the dry ingredients get absorbed triggers a chemical reaction in the mixture. You don’t want to put too much pressure on the batter to fully incorporate too much of the mixture at once.
Starting with the butter, you can only take so much flour before more moisture is needed. You want to approach it gradually and you certainly don’t want to start with the milk first. That will saturate the butter and cause it to break up. That’s not something you want, either. If you don’t carefully add alternating wet and dry ingredients you will end up with tough cake. That’s because you will activate the gluten which causes the batter to be heavier and denser. Going back and forth between flour and milk may feel tedious and a bit silly, but it’s a very important rule if you want your cake to come out right.
How to Cool a Blueberry Pound Cake
It’s going to be hard not to just dive right in there with a fork, or face plant right into the bread pan, but that is ill-advised. Let it cool first. Then if that is still your preferred method of consumption, I say, have at it. However, don’t forget the blueberry pound cake is not complete without its sensational glaze. You don’t apply that until after you have let the pound cake cool. Although the pound cake will naturally cool after you take it out of the oven, there is a right way to cool the pound cake that results in better tasting pound cake and quicker access.
The first thing you should do when you take out your blueberry pound cake is stick a toothpick in it if you haven’t already. Make sure it comes out clean or the cake needs more time to cook. Once that’s out of the way, let it sit on the table for about ten minutes. This lets the pan cool a little bit. After a short wait, remove the pound cake from the pan and place it on a wire rack to cool completely. Removing the cake from the pan stops the cooking process, which continues inside the pan until the pan is cooled. The rack aids in air circulation which lets the cake cool faster. You can also get air to circulate by cooling it on a windowsill, but results may vary.
What to Serve with Lemon Blueberry Pound Cake
Lemon blueberry pound cake is a satisfying and substantial treat, but it also excites your taste buds and gets your appetite going. That means that depending on when you choose to enjoy this moist, dense, and citrusy dish with its bright flavors and sweet taste will impact what– if anything– you should eat with it. If it’s morning and you are a coffee lover, no doubt, you should enjoy this pound cake with light or traditional roast coffee. The cake will bring out similar notes in the coffee which enhances the more subtly defining characteristics of the roast. Likewise, the coffee will neutralize the sweetness and keep you coming back for more.
If you are making this your breakfast, the lemon blueberry pound cake may awaken your senses and make you feel hungrier. To round this out and make it a meal, add some protein like yogurt. Plain or strawberry works just fine. You can even layer crumbled pound cake with the yogurt to make a delicious parfait.
Making the Perfect Glaze
The best way to top a lemon blueberry pound cake is with a powdered sugar glaze. This glaze is super simple and it makes all the difference in how you taste the cake. The glaze hardens on the top to make a tender enamel that melts on your tongue with just the sugary tart flavor you crave when you sink your teeth into a pillowy slice of this amazing soft treat. Nothing beats it, especially if you enjoy it cold, right out of the refrigerator. It’s good warm too, although the glaze becomes sticky and gives more of a syrupy coat to the cake.
If you’re experimenting with glazes, you can also try making a blueberry glaze to add more color and a more blueberry-forward dish.
More Delicious Cake Recipes You’ll Enjoy
Carrot Cake – This is a delicious and moist homemade carrot cake that is loaded with tropical flavors from pineapple and coconut that pair perfectly with the traditional flavors of the classic carrot cake.
Cherry Coffee Cake – An easy and delicious classic cake recipe that is made with simple ingredients.
Pineapple Upside Down Cake – This is a classic cake recipe that is made with a yellow sponge cake, pineapple rings, and cherries.
And, this Banana Cake with Cream Cheese Frosting from Great Grub, Delicious Treats that you are sure to enjoy as well.
Blueberry Lemon Pound Cake
For the Pound Cake
- 1 cup butter
- 1½ cups sugar
- 3 large eggs
- 2¼ cup flour
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 tablespoon flour
For the Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon lemon juice
For the Pound Cake
- Preheat oven to 350° and lightly grease and flour a 9×5 loaf pan.
- In a large bowl, mix butter and sugar on medium speed until light and fluffy. Add in vanilla, zest, and lemon juice.
- Add eggs one at a time until combined.
- Alternate gradually adding flour then milk until mixed well.
- Sprinkle the tablespoon of flour over the blueberries and gently fold into the cake batter until fully combined.
- Pour cake mixture into prepared baking loaf.
- Bake for 60 – 70 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let cool for 10 minutes in the pan then remove and place on wire rack to cool almost completely before topping with glaze.
For the Lemon Glaze
- In a small bowl, stir powdered sugar, milk and lemon juice until smooth. Pour over cake.