{"id":14221,"date":"2025-09-05T17:03:38","date_gmt":"2025-09-05T17:03:38","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=14221"},"modified":"2025-09-05T17:03:38","modified_gmt":"2025-09-05T17:03:38","slug":"lemon-blueberry-pound-cake","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/lemon-blueberry-pound-cake\/","title":{"rendered":"Lemon Blueberry Pound Cake"},"content":{"rendered":"

Lemon Blueberry Pound Cake is an exquisite dessert that balances the tangy brightness of\u00a0lemon<\/strong>\u00a0with the sweetness of\u00a0blueberries<\/strong>\u00a0in a rich, buttery pound cake. This cake is perfect for every occasion, whether you are hosting a casual brunch, attending a family gathering, or simply craving a luxurious dessert. With its moist texture, zesty lemon glaze, and bursts of fresh blueberries, it\u2019s guaranteed to be a showstopper at any event.<\/p>\n

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Why Lemon Blueberry Pound Cake is a Must-Try<\/strong><\/h4>\n

There\u2019s something magical about the pairing of\u00a0lemon<\/strong>\u00a0and\u00a0blueberries<\/strong>. The citrusy sharpness of lemon cuts through the richness of the buttery cake, while the juicy blueberries add a sweet-tart surprise in every bite. This\u00a0lemon blueberry pound cake<\/strong>\u00a0stands out for its perfect balance of flavors, moist texture, and beautiful presentation, making it an ideal dessert that impresses both the eyes and the palate.<\/p>\n

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Whether served with a simple cup of tea or as a delightful end to a formal dinner, this pound cake will elevate any meal.<\/p>\n<\/div>\n

Ingredients: What You\u2019ll Need<\/strong><\/h4>\n

Here\u2019s what you need to create this delectable Lemon Blueberry Pound Cake:<\/p>\n

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Ingrediente<\/strong><\/th>\nAmount<\/strong><\/th>\nFor<\/strong><\/th>\n<\/tr>\n<\/thead>\n
Salted butter (softened to room temp)<\/td>\n1 \u00bc cups (2 \u00bd sticks \/ 284 g)<\/td>\nCake<\/td>\n<\/tr>\n
Granulated sugar<\/td>\n3 cups (600 g)<\/td>\nCake<\/td>\n<\/tr>\n
Large eggs (room temperature)<\/td>\n6<\/td>\nCake<\/td>\n<\/tr>\n
Cake flour (sifted)<\/td>\n3 cups (375 g)<\/td>\nCake<\/td>\n<\/tr>\n
Buttermilk (room temperature)<\/td>\n\u00bc cup (60 g)<\/td>\nCake<\/td>\n<\/tr>\n
Lemon extract<\/td>\n2 teaspoons<\/td>\nCake<\/td>\n<\/tr>\n
Lemon zest (freshly grated)<\/td>\n1 teaspoon<\/td>\nCake<\/td>\n<\/tr>\n
Fresh blueberries (rinsed and dried)<\/td>\n2 cups (296 g)<\/td>\nCake<\/td>\n<\/tr>\n
Confectioners\u2019 sugar<\/td>\n2 cups (250 g)<\/td>\nGlaze<\/td>\n<\/tr>\n
Freshly squeezed lemon juice<\/td>\n\u00bc cup (61 g)<\/td>\nGlaze<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

The key to success in this recipe lies in the quality of the ingredients. Using fresh lemons for the zest and juice enhances the flavor profile, while\u00a0fresh blueberries<\/strong>\u00a0add the perfect burst of sweetness.<\/p>\n

Step-by-Step Instructions<\/strong><\/h4>\n

see continuation on next page<\/strong><\/p>\n

Step-by-Step Instructions<\/strong><\/h4>\n

1. Prepare Your Baking Equipment<\/strong><\/p>\n

Before you begin, preheat your oven to\u00a0325\u00b0F (163\u00b0C)<\/strong>. Thoroughly grease a\u00a010-inch bundt pan<\/strong>\u00a0using non-stick spray or butter to ensure your cake releases cleanly after baking. This step is crucial for creating the perfect shape and preventing sticking.<\/p>\n

2. Cream the Butter and Sugar<\/strong><\/p>\n

Using a stand mixer fitted with the paddle attachment, cream the softened\u00a0butter<\/strong>\u00a0on medium speed for about 3 minutes, or until smooth and creamy. Gradually add the\u00a0granulated sugar<\/strong>, continuing to beat until the mixture becomes light and fluffy. This process ensures the cake has an airy, tender crumb.<\/p>\n

3. Add the Eggs One at a Time<\/strong><\/p>\n

With the mixer on low, add the\u00a0eggs<\/strong>\u00a0one at a time. Make sure each egg is fully incorporated before adding the next. This helps to evenly distribute the fat and create a well-emulsified batter. The eggs contribute to the richness and structure of the cake.<\/p>\n

4. Incorporate the Flour<\/strong><\/p>\n

Once the eggs are fully mixed in, slowly add the\u00a0cake flour<\/strong>\u00a0in small batches. Mix on low speed until just combined, avoiding overmixing to prevent a dense texture. Cake flour is preferred for its lower protein content, which results in a finer, softer crumb.<\/p>\n

5. Add Buttermilk, Lemon Extract, and Zes<\/strong><\/p>\n

In a separate bowl, combine the\u00a0buttermilk<\/strong>,\u00a0lemon extract<\/strong>y\u00a0lemon zest<\/strong>. Add this mixture to the batter and fold by hand using a spatula. The\u00a0buttermilk<\/strong>\u00a0adds a subtle tang and helps keep the cake moist, while the lemon extract and zest enhance the vibrant citrus flavor.<\/p>\n

6. Gently Fold in the Blueberries<\/strong><\/p>\n

Carefully fold the\u00a0blueberries<\/strong>\u00a0into the batter using a spatula, ensuring they are evenly distributed. To prevent the blueberries from sinking to the bottom during baking, lightly coat them with flour before folding them in. This will help suspend the berries throughout the cake.<\/p>\n

7. Bake to Perfection<\/strong><\/p>\n

Transfer the batter to the prepared bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for\u00a085-90 minutes<\/strong>, or until a toothpick inserted into the center comes out with a few crumbs (but no wet batter). The cake should develop a golden brown crust on the outside while remaining soft and moist inside.<\/p>\n

8. Cool and Glaze<\/strong><\/p>\n

Allow the cake to cool in the pan for about\u00a015 minutes<\/strong>\u00a0before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the\u00a0confectioners\u2019 sugar<\/strong>\u00a0and\u00a0lemon juice<\/strong>\u00a0until smooth. Once the cake has cooled to room temperature, drizzle the glaze over the top, allowing it to cascade down the sides for an elegant finish.<\/p>\n\n

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