Irresistible Lemon Blueberry Pound Cake for Summer Tea Time

When the sun shines brightly and a gentle breeze dances through the air, nothing says summer quite like a slice of Lemon Blueberry Pound Cake. Imagine the sweet-tart burst of juicy blueberries mingling with zesty lemon, creating a symphony of flavors that sings to your taste buds. This delightful cake is perfect for tea time, picnics, or simply enjoying on a lazy afternoon. You can almost hear the angels singing as you take that first bite.

This recipe isn’t just about cake; it’s about memories. I remember my grandmother baking this pound cake every summer, filling our home with its intoxicating aroma. We’d gather around the table, laughter echoing as we shared stories over slices drizzled with lemon glaze. It’s a tradition I cherish and now pass on to my friends and family, making each occasion special. So get ready for an explosion of flavor that’ll make you feel like you’re lounging on a sun-soaked patio! For more inspiration, check out this more dessert recipes recipe.

Ingredients for Lemon Blueberry Pound Cake Summer Tea Time

For more inspiration, check out this cake recipes collection recipe.

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is the foundation of your pound cake. Use unbleached for better texture.

• Sugar: Granulated sugar sweetens the cake and helps achieve that lovely golden crust.

• Baking Powder: Leavening agent that makes your cake light and fluffy, ensuring it rises perfectly.

• Salt: Just a pinch enhances all the flavors without making it salty.

• Unsalted Butter: Use room temperature butter for easy mixing; it adds richness and moisture.

• Eggs: They provide structure and stability; use large eggs for best results.

• Fresh Lemons: Zest and juice are key here; they bring bright, tangy goodness to your cake.

• Fresh Blueberries: These little gems add burstiness; toss them in flour before adding to prevent sinking!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lemon Blueberry Pound Cake Summer Tea Time

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan with non-stick spray or butter and dust it with flour to ensure easy release.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set this aside so it can chill out while you focus on other ingredients.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy – about three minutes should do the trick!

Step 4: Add Eggs & Flavor

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in lemon zest and juice for that refreshing kick!

Step 5: Combine Wet & Dry Ingredients

Gradually add the dry ingredients into the wet mixture while mixing on low speed until just combined. Fold in those beautiful blueberries gently so they don’t get squished.

Step 6: Bake Away!

Pour batter into your prepared loaf pan and smooth out the top. Bake in preheated oven for about an hour or until a toothpick inserted comes out clean.

Transfer to plates and drizzle with extra lemon glaze for that perfect finishing touch! Enjoy this delightful Lemon Blueberry Pound Cake at tea time or whenever you crave something sweet!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). While that’s heating up, cream together the butter and sugar until fluffy. Add the eggs one at a time, then mix in the lemon zest and juice. Finally, fold in the flour and blueberries for a perfectly moist cake.

Add Your Touch

Feel free to swap out fresh blueberries for frozen ones if that’s what you have on hand. Want a little extra zing? Throw in some lemon extract along with the zest. You can also experiment with adding poppy seeds for texture or even a drizzle of lemon glaze on top.

Storing & Reheating

Keep your Lemon Blueberry Pound Cake wrapped tightly in plastic wrap at room temperature for up to three days. For longer storage, freeze slices individually. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a quick warm-up.

Once I baked this Lemon Blueberry Pound Cake for my friend’s birthday, and it vanished faster than my willpower at a dessert buffet! Everyone raved about how refreshing it was—definitely a hit!

FAQs :

What makes Lemon Blueberry Pound Cake perfect for summer tea time?

Lemon Blueberry Pound Cake is a delightful treat that embodies the essence of summer. The zesty lemon flavor pairs perfectly with sweet blueberries, creating a refreshing taste that complements a warm day. This cake’s moist texture and dense crumb make it an ideal choice for serving during afternoon tea gatherings. Whether you enjoy it with a cup of iced tea or lemonade, this cake offers the perfect balance of sweetness and tanginess, making it a standout dessert for summer occasions.

Can I use frozen blueberries in my Lemon Blueberry Pound Cake?

Yes, you can absolutely use frozen blueberries in your Lemon Blueberry Pound Cake recipe. Just remember to toss them in a bit of flour before folding them into the batter. This helps prevent the berries from sinking to the bottom during baking. Using frozen blueberries allows you to enjoy this delicious cake year-round while still capturing that fresh blueberry flavor. The subtle tartness of blueberries mixed with zesty lemon will still shine through, making it an excellent choice for any season.

How should I store Lemon Blueberry Pound Cake?

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 extend its shelf life, consider refrigerating it for up to a week. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag. When you’re ready to enjoy, simply thaw at room temperature or pop it in the microwave for a few seconds. Proper storage ensures that every slice remains moist and flavorful.

Can I add other flavors to my Lemon Blueberry Pound Cake?

Certainly! While Lemon Blueberry Pound Cake is fantastic on its own, you can experiment with additional flavors to enhance its profile. Consider adding vanilla extract or almond extract for extra depth. You could also incorporate other fruits like raspberries or blackberries alongside the blueberries. A touch of poppy seeds can add an interesting texture and flavor contrast as well. Feel free to get creative with your ingredients while keeping the vibrant lemon and blueberry combination at the forefront.

Conclusion for Lemon Blueberry Pound Cake Summer Tea Time :

In summary, Lemon Blueberry Pound Cake is an exquisite dessert perfect for summer tea time gatherings. Its delightful blend of zesty lemon and sweet blueberries creates a refreshing taste that everyone will love. Whether enjoyed on its own or paired with your favorite beverage, this cake promises to be a hit at any occasion. With easy storage options and potential flavor variations, you can enjoy this delightful treat year-round while making lasting memories with friends and family.

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Lemon Blueberry Pound Cake

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• Author: Mark Taylor
• Total Time: 1 hour 15 minutes
• Yield: Makes approximately 10 servings 1x

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Description

Lemon Blueberry Pound Cake is the ultimate summer dessert, bursting with the vibrant flavors of fresh lemons and juicy blueberries. This moist, tender cake is ideal for afternoon tea or sunny picnics, offering a perfect balance of sweetness and tanginess that delights the palate. Easy to prepare, this cake evokes warm memories of summer gatherings with family and friends, making it a cherished addition to any occasion.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 3 large eggs
• Zest and juice of 2 fresh lemons
• 1 cup fresh blueberries (tossed in flour)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan with non-stick spray or butter and dust it with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then mix in the lemon zest and juice.
5. Gradually combine the dry ingredients into the wet mixture on low speed until just mixed. Gently fold in the blueberries.
6. Pour batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick inserted comes out clean.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 14g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Keywords: For added flavor, consider using lemon extract or adding poppy seeds. Frozen blueberries can be used; just coat them in flour before adding to prevent sinking. Ensure all ingredients are at room temperature for optimal mixing.