When you think about it, blueberries and lemon don’t seem like they below this lemon blueberry pound cake is proof that when you pair unexpected fruit with your favorite spices, you get something out of the ordinary—but delicious! Pound cake is one of America’s most popular desserts. It’s also simple to make, which is why there are so many varieties of it. Cooking Light published the best lemon blueberry pound cake recipe to give home cooks a new way to enjoy this classic. The recipe uses fresh ingredients like eggs, vanilla extract and butter. It also features sweet berries that give it a burst of flavor without adding any fat or added sugar.
When it comes to choosing a cake recipe, there are as many different options as there are flavor palettes. You can go the simple route and pick between white cake or yellow cake or choose between a standard red velvet or carrot cake. But beyond the basics of flavors and frostings, picking out the right recipe for your occasion can be daunting.
Different cakes have different requirements in terms of ingredients, tools, and time. The best-laid plans rarely work out as planned when it comes to baking a festive cake for a special occasion. If you’ve ever found yourself wondering how to pick a recipe for your cake, you’ve come to the right place! Here we explain everything you need to know about finding the right cake recipe for your upcoming event — no matter what kind of celebration is coming up!
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Table of Content
What You’ll Need for This Lemon Blueberry Pound Cake Recipe
-9 tablespoons butter, at room temperature, plus more for the tin foil pan -1 cup granulated sugar -1 cup packed light brown sugar -2 cups all-purpose flour -2 teaspoons baking powder -1/2 teaspoon salt -2 eggs, room temperature -1 1/2 cups whole milk, divided -3 tablespoons vanilla extract -1 pound fresh blueberries
Make the lemon cake batter first
Heat 1 tablespoon of the butter in a medium saucepan over medium heat. Add the granulated sugar and brown sugar and stir constantly as the mixture begins to caramelize, until the mixture turns golden brown. This should take about 5 to 8 minutes. With the caramelized sugar mixture ready, turn the burner to low and add 3/4 cup of the lemon cake batter. Stir to combine the ingredients, then increase heat to medium-high and cook, whisking frequently, for about 5 minutes, or until the batter thickens and the mixture turns a light yellow. Add the remaining 9 tablespoons of butter and lemon zest to the batter and blueberry mixture and mix well. Pour the batter into a 9-inch round cake pan and place a plate on top of the cake pan.
Flip the plate and pour the pound cake batter into the plate, then rest the plate on top of the pound cake pan. Let batter set for 30 minutes before flipping the pound cake to the other side. Repeat the process with the remaining batter.
Add the blueberries to the lemon batter
Preheat oven to 350 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper. In a medium bowl, whisk together the remaining lemon cake batter ingredients until smooth and no lumps remain. Pour the lemon batter into the clean and dry cake pan and sprinkle with the blueberries. Gently push the blueberries into the batter with your hands. Bake the pound cake, until a toothpick inserted in the center comes out clean. About 30 minutes. Let cool for 10 minutes, then remove the pound cake from the pan and let cool completely on a wire rack.
Bake the pound cake, then frost with cream cheese frosting
Once the pound cake is cool, dust it with flour and cut the pound cake in half lengthwise. Invert a large glass onto the top of the pound cake and flip the pound cake over onto a large wire rack. Remove the rack. To make the vanilla buttercream frosting, in a medium bowl, beat the butter until smooth, about 2 to 3 minutes. Add the vanilla extract and beat until combined. Spread the vanilla buttercream frosting over the pound cake and re-invert the cake onto a serving plate. Store the pound cake in an airtight container, at room temperature, for up to 2 days.
Tips for Making the Best Lemon Blueberry Pound Cake
– You can use fresh (not frozen) blueberries in this pound cake recipe. They give a more authentic flavor. – Do not overmix the batter for this pound cake recipe. Overmixing can result in tough pound cake. – Make sure your eggs are at room temperature. If they are too cold, the pound cake will be too dense. – Use a 9-inch round cake pan for the pound cake batter. The cake should be 9 inches in diameter to give it a nice, tall shape. – Do not cut the pound cake before frosting it with the vanilla buttercream frosting. This cake is much better when left as is. – Make sure the pound cake is completely cool before frosting.
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Blueberries and lemon don’t seem like they belong together. But this lemon blueberry pound cake is proof that when you pair unexpected fruit with your favorite spices, you get something out of the ordinary—but delicious! Now, you don’t have to pair blueberries with lemon to enjoy the blueberry and lemon flavor in this pound cake recipe. You can try other fruits like strawberries or apples next time you make this pound cake recipe. The possibilities are endless. From the kitchen of Cooking Light.