If you’re searching for a dessert that is not only scrumptious but also a visual delight, look no further than the Lemon Blueberry Pound Cake Loaf with Lemon Glaze! This cake is the perfect balance of zesty lemon and juicy blueberries, creating a moist and flavorful experience with every bite. Did you know that blueberries are often called a superfood? Packed with antioxidants, they not only give this cake a burst of flavor but also add a dash of health benefits!
What makes this recipe special is its simplicity; with just a few ingredients and quick preparation time, you can whip up this delightful treat in no time. Whether you’re hosting friends, having a family gathering, or simply indulging your sweet tooth, this cake is sure to please everyone. If you love the comforting goodness of a classic pound cake, you’ll want to give this bright, fruity twist a try!
What is Lemon Blueberry Pound Cake Loaf with Lemon Glaze?
Lemon Blueberry Pound Cake Loaf with Lemon Glaze—what a mouthful, right? You might wonder, how did this delightful dessert get such a long name? Well, it’s because this cake is not only moist and rich like a traditional pound cake, but it’s also bursting with flavors that have a personality of their own! A little zing from the lemon combined with sweet blueberries creates a harmony that’s undeniably irresistible. Remember the age-old adage, “the way to a man’s heart is through his stomach”? This cake could definitely make hearts flutter! So, grab your apron, because you’re going to want to make this recipe!
Why You’ll Love This Lemon Blueberry Pound Cake Loaf
There are countless reasons to fall head over heels for this Lemon Blueberry Pound Cake Loaf with Lemon Glaze! First and foremost, the highlights are undeniably the comforting flavors of lemon and blueberry. The vibrant citrus brings brightness to the rich texture of the pound cake, making each bite a delightful experience.
Secondly, making this cake at home is an economical alternative to store-bought treats. You can enjoy a slice of this gorgeous loaf without breaking the bank! Lastly, this cake’s lemon glaze adds an extra layer of decadence that beautifully complements the blueberries, transforming any ordinary snack into a sensational indulgence. If you enjoy recipes like classic Banana Bread but are looking for something different, this is the perfect recipe to explore. So roll up your sleeves and let’s get baking!
How to Make Lemon Blueberry Pound Cake Loaf with Lemon Glaze
Quick Overview
Making Lemon Blueberry Pound Cake Loaf with Lemon Glaze is a delightful experience not just because of its fantastic taste, but also due to its straightforward process. With a preparation time of about 20 minutes and a baking time of roughly one hour, you’ll be enjoying this cake in no time! It’s perfect for beginners, and the fragrant aroma while it bakes will have your home smelling heavenly.
Key Ingredients for Lemon Blueberry Pound Cake Loaf
To create this fruity masterpiece, you will need the following ingredients:
- 1 cup of unsalted butter, softened
- 2 cups of granulated sugar
- 4 large eggs
- 3 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of sour cream
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of lemon zest
- 1 1/2 cups of fresh blueberries
- For the lemon glaze:
- 1 cup of powdered sugar
- 2 tablespoons of fresh lemon juice
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine mixtures: Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, lemon juice, and lemon zest. Stir until just combined.
- Fold in blueberries: Gently fold in the blueberries, being careful not to overmix.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before slicing and serving.
Top Tips for Perfecting Lemon Blueberry Pound Cake Loaf
- Use fresh blueberries: Fresh blueberries are best for this recipe as they add a juicy pop of flavor. If you use frozen, make sure to thaw and drain them first.
- Room temperature ingredients: Using room temperature butter, eggs, and sour cream helps create a smoother batter and ensures even baking.
- Don’t overmix: Once you add the flour, mix just until combined to ensure a tender cake.
- Check doneness: Ovens vary, so start checking the cake at the 50-minute mark to avoid overbaking.
Storing and Reheating Tips
To keep your Lemon Blueberry Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to enjoy it for longer, consider refrigerating it, where it can last up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds or until heated through. If you find yourself with leftovers, this cake also freezes beautifully! Wrap individual slices tightly in plastic wrap, then in aluminum foil, and store them in the freezer for up to three months.
Now that you have the complete guide, you’re ready to create this delicious Lemon Blueberry Pound Cake Loaf with Lemon Glaze! Enjoy your baking adventure!
Lemon Blueberry Pound Cake Loaf with Lemon Glaze
Ingredients
For the Cake
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 2 cups granulated sugar
- 4 large eggs Room temperature.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream Use room temperature.
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries Use fresh blueberries for best flavor.
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, lemon juice, and lemon zest. Stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
- Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake before slicing and serving.
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