Pound cakes have been a favorite dessert for centuries, and one of the most popular is the lemon-blueberry pound cake. This sweet and tangy cake is perfect for warm-weather parties and gatherings.

What is a Pound Cake?

A pound cake is a dense and moist cake made with a pound each of butter, sugar, flour, and eggs. The name “pound cake” comes from the original recipe that called for a pound of each of these ingredients. This recipe has been modified over time, but the core ingredients remain the same.

Why Choose Lemon-Blueberry Pound Cake?

Lemon-blueberry pound cake is a unique and delicious twist on the classic pound cake. The combination of the bright, citrusy flavor of lemon zest and juice with the sweetness of blueberries is a match made in heaven. This cake is perfect for spring and summer gatherings, when fresh fruit is in season.

Ingredients

To make this lemon-blueberry pound cake, you will need the following ingredients:

• Butter and cream cheese: Softened butter and cream cheese whipped together with sugar hold some air to balance the richness of the batter with lightness.
• Sugar: Sugar balances the sharp citrus flavor in the cake batter with sweetness and ensures a soft, tender crumb.
• Eggs and egg white: Eggs provide the batter with richness and elasticity, and an extra egg white helps bind it together without weighing it down.
• Lemon zest and juice: Adding zest to the batter and juice to the glaze helps infuse this lemon-blueberry pound cake with citrus flavor.
• Vanilla extract: Pick up one of our recommendations for the best vanilla extract brands. You could also use homemade vanilla extract to give a lovely flavor to this blueberry-lemon pound cake recipe.
• Blueberries: Use fresh or frozen berries to give this cake its sweet polka dots. If you’re using frozen, don’t defrost them first.
• All-purpose flour: Flour is the base of this pound cake recipe. You can substitute a gluten-free all-purpose flour blend for the all-purpose if you need.
• Baking powder and baking soda: Two leavening agents work together to give this pound cake a fluffy lift while still preserving the tart flavor of the lemon in the finished product.
• Lemon yogurt: Just as with the buttermilk in buttermilk biscuits, the acidity of yogurt creates tender pound cake and works with the baking powder and baking soda to help it rise. Using lemon yogurt adds a layer of flavor, but you can also use plain yogurt.
• Confectioners’ sugar: Combined with lemon juice, confectioners’ sugar is the base for a sweet and tart glaze on top of the finished scones.

Directions

To make this lemon-blueberry pound cake, follow these steps:

1. Step 1: Cream the butter, cream cheese and sugar
2. Step 2: Finish the cake batter
3. Step 3: Bake the pound cake
4. Step 4: Glaze the pound cake

“The secret to making a moist and tender pound cake is to use a combination of butter, cream cheese, and eggs. This recipe uses softened butter and cream cheese, which are whipped together with sugar to create a light and airy batter.”

Lemon-Blueberry Pound Cake Variations

This recipe can be modified in several ways to create different flavors and textures. Here are a few ideas:

• Try different flavors: Use the formula in this recipe to bake pound cake of a different flavor by substituting plain yogurt for the lemon yogurt and replacing the lemon zest and blueberries with a different combination.
• Use a different pan: Divide the batter into greased and floured loaf pans, mini loaf pans or muffin tins instead of the Bundt pan.
• Add some chocolate: Fold a handful of white baking chips into the batter along with the blueberries.

Storage and Freezing

This lemon-blueberry pound cake can be stored at room temperature for a few days or refrigerated for up to a week. If you plan to freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer bag. Frozen cake is best thawed and served chilled.

Tips and Tricks

• Why do the blueberries sink in my cake?
• How to grease a Bundt pan?

Lemon-Blueberry Pound Cake Recipe

Preheat the oven to 350°F. Grease and flour a 10-inch fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add the eggs and the egg white, one at a time, beating well after each addition. Beat in the lemon zest and vanilla. Toss the blueberries with 2 tablespoons of flour. In another bowl, mix the remaining flour with the baking powder, baking soda and salt, then add this dry mixture to the creamed mixture, alternating with the yogurt, and beating after each addition until just combined. Fold in the blueberries. Transfer the batter to your prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely. In a small bowl, mix the confectioners’ sugar and lemon juice until smooth. Drizzle the glaze over the cake.