Blueberry Lemon Pound Cake is the most amazing way of welcoming SPRING!!
Blueberry Lemon Pound Cake is a classic medley of citrus flavours and juicy berries.
A perfect combination that would surely remind you of summers!!
Winters used to be my favourite season but now after moving to New Zealand, I really wait for summers; for obvious reasons right!!
But, I really miss being in India during summers. Not that I enjoy the heat; the only reason that I look forward to summers is to enjoy MANGOES… I just love it!! And unfortunately, we do not find good Mangoes in my part of the world..
Anyways, let’s not divert to Mangoes; let’s focus on Blueberries… <3
Tea time cakes are my all favourite. Right from prepping, baking, cooling and slicing everything comes together in a jiffy, unlike a frosted cake.
Yes, of course, one cannot compare the taste, texture and purpose of the bakes but the fact that anyone can literally pull off baking a tea time cake is so fascinating.
Made so many tea time cakes before; you must definitely check them out too if you are anything like me.
1. Rava Cake (No Maida, No Butter and Eggless) and the two variations of it – Chocolate Rava Cake and Coconut Rava Cake (my personal favourite)
2. Ghee Cake
3. Eggless Whole Wheat Dates and Walnut Cake (No Refined Sugar Added)
4. Pistachio Loaf Cake
This Blueberry Lemon Pound Cake is adapted from my basic Pound Cake. That is the speciality of mastering a basic recipe.
Once, you have got that then you can clearly experiment with variations in that.
Using that basic recipe and altering the dry and wet ingredients a bit we get an amazing new Blueberry Lemon Pound Cake.
Clearly, instead of blueberries, you can definitely use any kind of fruits in here and as for the wet ingredients; substitute the half of the milk quantity from the basic recipe with your favourite fruit juice. Ain’t it that simple!!!
The blueberries in this Blueberry Lemon Pound Cake recipe makes the pound cake moist and juicy. The Lemons, of course, add a nice tangy taste.
This time I choose to just dust the cake with icing sugar. You can also make a lemon icing to go on the top. That would make the lemon flavour to stand out even more. The recipe for which can be found in my Basic Pound Cake post.
Here is the detailed recipe for the same.
Blueberry Lemon Pound Cake is the variation of basic Pound Cake recipe with the additions of lemon and blueberry which makes it even moister, juicy and oh so summery 😉
- 190 gms Caster Sugar
- 190 gms Unsalted Butter softened
- 190 gms Eggs warmed
- 290 gms Plain Flour
- 2 gms Salt
- 10 gms Baking Powder
- 1 cup Blueberries
- 1 tsp Vanilla Essence (optional)
- 25 gms Milk warmed
- 45 gms Lemon Juice
- Zest from 2 lemons
Sift together the dry ingredients; flour, baking powder and salt. Keep aside.
Cream the butter, sugar and vanilla until light, creamy and fluffy (would take approximately 13 to 15 mins). Add the warmed eggs in 4 to 5 stages until incorporated scrapping the bowl before each addition. Tip: Add a tbsp of flour along with the last addition of eggs in order to avoid curdling.
Add the sifted flour in two stages, reserving about 2 tbsp of flour. Fold it using the cut and fold method. Also, add the lemon zest at this stage and fold.
To the reserved flour, mix in the blueberries well (this is done so that they do not sink to the base) and add to the batter. Again combine using the cut and fold method.
Next goes in the milk. Mix and add the lemon juice and mix batter until clear.
Pour the batter into the prepared baking tin and gently tap to even out the batter.
Bake it using the double tray method at 170° celsius for 25-30 mins; until a knife inserted in the middle comes out clean.
1. I choose to simply dust the cake with icing sugar. However, you can prepare a lemon icing to further enhance the lemony flavour. The recipe for the same can be found in my pound cake post.
2. Add a tbsp of flour along with the last addition of eggs to avoid curdling of the batter.
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I will see you soon with yet another recipe