Hamdi Saidani Ina Garten’s Lemon Blueberry Pound Cake from Barefoot Contessa Cookbook is one of the best and easy-to-make lemon cake recipes. This moist homemade Lemon Blueberry Pound Cake is made with all-purpose flour, baking soda, salt, buttermilk, lemon zest, lemon juice, unsalted butter, granulated sugar, and large eggs.
This simple lemon blueberry cake recipe will make use of 2 loaves and about 16 slices.
Lemon Blueberry Pound Cake Ingredients
For the pound Cake:
- ½ cup milk
- 1 tablespoon grated lemon zest, packed (see note)
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled off with a knife
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (if using frozen blueberries, do not defrost)
- 1 stick (½ cup) unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
For the lemon Glaze:
- ¾ cup confectioners’ sugar
- ¼ teaspoon lemon zest, packed
- 1½ tablespoons fresh lemon juice
How To Make Lemon Blueberry Pound Cake
- Preparation: Preheat your oven to 350°F. Get your 9×5-inch loaf pan ready by greasing it and lining the bottom with parchment paper.
- Lemon-Milk Mixture: In a bowl, mix milk with lemon zest and juice. Let it sit for 10 minutes. It might look curdled, but that’s expected.
- Flour Blend: In a different bowl, combine 2 cups flour, baking soda, and salt. In a small bowl, coat the blueberries (or “blubber” as you mentioned) with a teaspoon of flour.
- Butter Blend: Using a mixer, make the pound cake base by creaming butter and sugar until fluffy. Add the eggs one after the other.
- Mix & Fold: Gradually blend in the flour mixture and lemon-milk mixture to the butter blend, alternating between them. Gently fold in the blueberries.
- Baking Time: Pour your pound cake batter into the pan, smoothing the top. Bake for 50-60 minutes or until done. Once baked, let it cool for 10 minutes, then take it out of the pan.
- Glazing: For that extra touch, whisk confectioners’ sugar, lemon zest, and juice to create a glaze. Drizzle this over the cooled pound cake. Wait for about 15 minutes for the glaze to set.
What To Serve With Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake goes well as a dessert with vanilla ice cream, whipped cream, fresh berries (like strawberries or raspberries), a drizzle of lemon posset, or a cup of Earl Grey tea.
How To Store Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake should be stored in a cake dome or airtight container at room temperature. It can last about 3 days on the countertop.
If you want to keep it for a longer duration, you can freeze the cake (without the final glaze) for up to 3 months. Just ensure it’s wrapped securely in aluminum foil or plastic freezer wrap, or placed in a heavy-duty freezer bag. When you’re ready to enjoy it, thaw it overnight on the countertop.
Lemon Blueberry Pound Cake Variations:
- Gluten-Free Verison: To make a GF Lemon Blueberry Pound Cake, simply replace the all-purpose flour with a gluten-free flour blend. Ensure the blend has xanthan gum in it, or add it separately (usually about 1/2 teaspoon for cakes). This will help give the cake its structure in the absence of gluten.
- Keto Version: to make keto To make a keto Lemon Blueberry Pound Cake, use almond flour or coconut flour instead of all-purpose flour. Replace granulated sugar with a keto-friendly sweetener like erythritol or stevia. Ensure to adjust the quantity based on the sweetness level of the chosen sweetener.
- Low Carb: To make a low-carb Lemon Blueberry Pound Cake, substitute the all-purpose flour with almond flour or another low-carb flour alternative. Replace the granulated sugar with a low-carb sweetener like erythritol, monk fruit, or stevia.
Lemon Blueberry Pound Cake Nutrition Facts
Serving size:1 slice
- Calories:323
- Fat:10 g
- Saturated fat:6 g
- Carbohydrates:56 g
- Sugar:36 g
- Fiber:1 g
- Protein:3 g
- Sodium:97 mg
- Cholesterol:26 mg
Try More Recipes:
- Blueberry Scones With Lemon Glaze
- Blueberry Crumb Cake
- Blueberry Ricotta Cake
- Blueberry Crisp
- Blueberry Cream Cheese Pie
- Blueberry Buckle
- Blueberry Muffins
- Blueberry Puff
Ina Garten Lemon Blueberry Pound Cake
Description
Ina Garten’s Lemon Blueberry Pound Cake from Barefoot Contessa Cookbook is one of the best and easy-to-make blueberry pound cake recipes. This moist homemade Lemon Blueberry Pound Cake is made with all-purpose flour, baking soda, salt, buttermilk, lemon zest, lemon juice, unsalted butter, granulated sugar, and large eggs.
This simple lemon blueberry cake recipe will make use of 2 loaves and about 16 slices.
Ina Garten Lemon Blueberry Pound Cake Ingredients
For the pound Cake:
For the lemon Glaze:
How To Make Ina Garten Lemon Blueberry Pound Cake
- Preparation: Preheat your oven to 350°F. Get your 9×5-inch loaf pan ready by greasing it and lining the bottom with parchment paper.
- Lemon-Milk Mixture: In a bowl, mix milk with lemon zest and juice. Let it sit for 10 minutes. It might look curdled, but that’s expected.
- Flour Blend: In a different bowl, combine 2 cups flour, baking soda, and salt. In a small bowl, coat the blueberries (or “blubber” as you mentioned) with a teaspoon of flour.
- Butter Blend: Using a mixer, make the pound cake base by creaming butter and sugar until fluffy. Add the eggs one after the other.
- Mix & Fold: Gradually blend in the flour mixture and lemon-milk mixture to the butter blend, alternating between them. Gently fold in the blueberries.
- Baking Time: Pour your pound cake batter into the pan, smoothing the top. Bake for 50-60 minutes or until done. Once baked, let it cool for 10 minutes, then take it out of the pan.
- Glazing: For that extra touch, whisk confectioners’ sugar, lemon zest, and juice to create a glaze. Drizzle this over the cooled pound cake. Wait for about 15 minutes for the glaze to set.
