Lemon Blueberry Delight Pound Cake
Experience the perfect blend of tangy lemon and sweet blueberries in this delightful pound cake. This refreshing dessert is perfect for any occasion, bringing together rich flavors and a moist texture that will leave your guests craving for more. The cream cheese enriches the batter, and the glaze adds a finishing touch of zesty sweetness. Whether you use fresh or frozen blueberries, this cake will become a favorite. For a slightly less sweet cake, you can reduce the sugar to 2 cups. Ensure to use lemon-flavored yogurt to enhance the citrusy flavor.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
sugar
2 1/4 cups (none)
butter
1/2 cup (softened)
cream cheese
4 ounces (softened)
eggs
3 large (none)
egg white
1 large (none)
flour
3 cups (divided)
blueberries
2 cups (tossed with flour)
baking powder
1 teaspoon (none)
baking soda
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
lemon yogurt
8 ounces (none)
vanilla extract
3 teaspoons (none)
powdered sugar
1 cup (none)
fresh lemon juice
2 tablespoons (freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C). Generously grease a 10-inch tube pan.
2
In a large mixing bowl, combine the sugar, softened butter, and cream cheese. Beat them together using an electric mixer on medium speed until the mixture is fluffy, approximately 5 minutes.
3
Add the eggs and egg white, one at a time, beating after each addition until well incorporated.
4
Mix in the vanilla extract until evenly distributed.
5
In a small bowl, gently toss the blueberries with 2 tablespoons of the pre-measured flour to coat them lightly. Set this mixture aside.
6
In another bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
7
Gradually add the flour mixture to the creamed butter mixture, alternating with adding the lemon yogurt. Begin and end with the flour mixture. Mix on low speed just until combined.
8
Carefully fold the floured blueberries into the batter, taking care not to break the berries.
9
Pour the batter into the prepared tube pan, spreading it evenly.
10
Bake in the preheated oven for about 1 hour and 10 minutes, or until a toothpick inserted into the cake comes out clean.
11
After baking, cool the cake in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
12
While the cake is still warm, prepare the glaze by mixing the powdered sugar and fresh lemon juice in a small bowl until smooth.
13
Drizzle the lemon glaze evenly over the warm cake. Allow the glaze to set before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Lemon Blueberry Delight Pound Cake.
What are the primary flavors in this pound cake?
The cake features a blend of tangy lemon and sweet blueberries.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What type of pan should I use for this cake?
A generously greased 10-inch tube pan is recommended.
How long does it take to bake?
The cake should bake for approximately 1 hour and 10 minutes.
What ingredients are needed for the glaze?
The glaze is made from 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice.
Can I reduce the amount of sugar in the cake?
Yes, for a slightly less sweet cake, you can reduce the sugar to 2 cups.
How much cream cheese is required?
You will need 4 ounces of softened cream cheese.
What is the purpose of the cream cheese?
The cream cheese enriches the batter and ensures a moist texture.
Should I use fresh or frozen blueberries?
Either fresh or frozen blueberries can be used in this recipe.
How do I prevent the blueberries from sinking?
Gently toss the blueberries with 2 tablespoons of flour before adding them to the batter.
What kind of yogurt is best for this recipe?
It is recommended to use lemon-flavored yogurt to enhance the citrus profile.
How many eggs are used?
The recipe calls for 3 large eggs and 1 large egg white.
How long should I cream the butter, sugar, and cream cheese?
Beat them together on medium speed for approximately 5 minutes until fluffy.
How much flour is needed in total?
A total of 3 cups of flour is used, divided between the batter and coating the berries.
What leavening agents are included?
The cake uses 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
When should I add the vanilla extract?
Add the 3 teaspoons of vanilla extract after the eggs have been incorporated.
How should I incorporate the flour and yogurt?
Gradually add the flour mixture alternating with the lemon yogurt, beginning and ending with the flour.
What is the proper way to add the blueberries?
Carefully fold the floured blueberries into the batter at the end, taking care not to break them.
How do I check if the cake is finished baking?
Insert a toothpick into the cake; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Let the cake cool in the pan for 10 minutes before transferring it.
Where should the cake finish cooling?
Transfer the cake to a wire rack to cool completely.
When is the best time to apply the glaze?
Drizzle the lemon glaze over the cake while it is still warm.
How much butter is used in the recipe?
The recipe requires 1/2 cup of softened butter.
What tags are associated with this dessert?
Tags include dessert, blueberry pound cake, lemon glazed cake, and baked goods.
Is this cake suitable for a brunch?
Yes, it is tagged as an ideal dessert for brunch or summer occasions.
How much salt is in the batter?
The recipe includes 1/2 teaspoon of salt.
How much lemon juice is needed for the glaze?
You need 2 tablespoons of freshly squeezed lemon juice.
What speed should I use for mixing the flour?
Mix the flour into the batter on low speed just until combined.
What makes the glaze special?
The glaze adds a finishing touch of zesty sweetness to the refreshing dessert.