Easy Ina Garten Lemon Blueberry Pound Cake Recipe That Wows

Lemon blueberry pound cake brings sunshine to your kitchen with its bright, tangy essence and tender crumb.

Summer’s most beloved dessert promises pure comfort in every delectable slice.

Rich with zesty citrus notes and bursting blueberry charm, this cake transforms ordinary ingredients into an extraordinary treat.

Soft, moist textures mingle with intense fruit flavors that dance across your palate.

Clever baking techniques ensure each bite delivers maximum deliciousness without complicated steps.

Home bakers will adore this straightforward recipe that looks professionally crafted yet feels wonderfully personal.

Prepare to wow friends and family with a dessert that celebrates seasonal ingredients and simple pleasures:

Why Ina Garten Lemon Blueberry Pound Cake Shines

• Burst of Citrusy Freshness: Lemon zest and juice infuse the pound cake with a bright, tangy flavor that dances on your taste buds, cutting through the richness of the butter and creating a refreshing dessert experience.
• Berry Bliss in Every Bite: Juicy blueberries scattered throughout the cake provide delightful bursts of sweetness, creating little pockets of fruity excitement that complement the lemony base perfectly.
• Effortless Elegance Dessert: This recipe strikes a beautiful balance between being impressive enough for special occasions and simple enough for novice bakers to master, requiring just basic mixing techniques and minimal special equipment.
• Texture Paradise: The cake delivers a dreamy combination of dense, moist pound cake texture with light, tender crumbles and occasional juicy berry interruptions that make each slice a delightful adventure.

Must-Have Ingredients for Ina Garten Lemon Blueberry Pound Cake

• Flour: Provides structure and texture to the pound cake, all-purpose flour works best.
• Baking Soda: Helps the cake rise and creates a light, tender crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Butter: Creates rich, tender texture and adds deep flavor to the pound cake.
• Sugar: Provides sweetness and helps create a soft, moist cake.
• Eggs: Bind ingredients together and contribute to the cake's structure.
• Milk: Adds moisture and helps create a tender crumb.
• Lemon Zest, Lemon Juice: Brings bright, citrusy flavor and enhances the overall taste profile.

• Blueberries: Fresh or frozen berries add bursts of fruity flavor and color.
• Confectioners' Sugar: Creates a smooth, sweet glaze for topping the cake.

Baking Ina Garten Lemon Blueberry Pound Cake

Step 1: Prep the Baking Station

Crank up your oven to 350°F. Grab a 9×5-inch loaf pan and give it some love by greasing it thoroughly. Line the bottom with parchment paper for easy cake removal.

Step 2: Create Zesty Milk Mixture

• Milk
• Fresh lemon zest
• Freshly squeezed lemon juice

Let this mixture hang out for 10 minutes. Don’t worry if it looks a bit curdled – that’s totally normal!

Step 3: Prepare Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

In a separate small bowl, gently coat blueberries with of flour to prevent sinking.

Step 4: Whip Up Butter Base

• Softened butter
• Sugar

Beat until the mixture becomes light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.

Step 5: Combine with Finesse

Gradually blend in the dry flour mixture and lemon-milk mixture to the butter base. Alternate between the two for a smooth batter. Gently fold in the flour-coated blueberries, being careful not to crush them.

Step 6: Bake to Perfection

Pour the batter into the prepared pan, smoothing the top with a spatula. Slide into the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Step 7: Dress with Tangy Glaze

• Confectioners' sugar
• Lemon zest
• Fresh lemon juice

Drizzle this bright glaze over the cooled cake. Allow 15 minutes for the glaze to set and create a stunning finish.

Hints for Ina Garten Lemon Blueberry Pound Cake Perfection

• Lock in Moisture: Wrap the cooled pound cake tightly in plastic wrap to preserve freshness and prevent drying out for 3-4 days at room temperature.
• Freeze with Confidence: Securely wrap the cake in plastic wrap and aluminum foil to maintain quality when storing in the freezer for up to 2 months.
• Manage Blueberry Placement: Coat berries with a light flour dusting to prevent sinking and ensure even distribution throughout the cake.
• Master Ingredient Preparation: Allow eggs, butter, and milk to reach room temperature for a smoother, more consistent cake batter.
• Verify Baking Perfection: A clean toothpick with minimal crumbs signals your pound cake has reached ideal doneness.

Proper Storage for Ina Garten Lemon Blueberry Pound Cake

• Refrigeration Method: Preserve the cake's moisture and extend its shelf life by storing it in an airtight container in the refrigerator. Wrap the cake tightly with plastic wrap before placing it in the container to prevent drying out. This method keeps the pound cake fresh for up to 5-7 days, maintaining its delicate texture and vibrant flavor.
• Freezing Method: Protect the cake from freezer burn by first wrapping it completely in plastic wrap, then adding a layer of aluminum foil. Place the wrapped cake in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months, ensuring the cake remains moist and delicious. Thaw overnight at room temperature, unwrapping just before serving to prevent condensation.
• Individual Slice Preservation: Slice the pound cake before storing to make future servings easier.

Ways to Vary Ina Garten Lemon Blueberry Pound Cake

• Blueberry Lavender Pound Cake: Infuse the milk mixture with dried lavender buds for a floral, aromatic twist. Strain the lavender before mixing with other ingredients, creating a delicate and sophisticated flavor profile.
• Citrus Berry Pound Cake: Replace lemon with a combination of orange and lime zest. Use mixed berries instead of just blueberries to add complexity and visual appeal to the cake.
• Almond Blueberry Pound Cake: Incorporate ground almonds into the flour mixture and add almond extract to the batter. Top the glaze with toasted sliced almonds for extra crunch and nutty depth.
• Coconut Blueberry Pound Cake: Mix unsweetened shredded coconut into the batter and replace some milk with coconut milk. Sprinkle toasted coconut flakes on top of the glaze for tropical flair.

A Word on Ina Garten Lemon Blueberry Pound Cake

Blueberry lemon pound cake emerges as culinary poetry, dancing between tart and sweet sensations.

Ina Garten’s masterpiece whispers summer memories through each delectable slice.

Citrus notes intertwine with plump blueberries, creating magical moments on your palate.

Luxurious textures merge with sophisticated flavor profiles that elevate simple ingredients into extraordinary experiences.

Home bakers can unlock this delightful recipe with simple techniques and passionate precision.

Grab your whisk, share your creation, spark conversation, and inspire fellow baking enthusiasts to explore this magnificent dessert’s delicious potential.

Ina Garten Lemon Blueberry Pound Cake Recipe

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4.6 from 13 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Ina Garten’s lemon blueberry pound cake delivers a perfect harmony of zesty citrus and sweet berries in a moist, tender crumb. Sophisticated yet simple, this classic dessert promises to delight your senses with its balanced flavors and elegant presentation.

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Ingredients

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Main Ingredients:

• 1 cup blueberries (if using frozen blueberries, do not defrost)
• 2 large eggs
• 1 stick (½ cup or 113 grams) unsalted butter, softened
• 1¼ cups granulated sugar

Dry Ingredients:

• 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled off with a knife
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Wet and Flavoring Ingredients:

• ½ cup milk
• 1 tablespoon grated lemon zest, packed
• 2 tablespoons fresh lemon juice
• ¾ cup confectioners’ sugar
• ¼ teaspoon lemon zest, packed
• 1½ tablespoons fresh lemon juice

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Instructions

1. Prepare the oven by setting the temperature to 350°F (175°C). Thoroughly grease a 9×5-inch (23×13 centimeters) loaf pan and line the bottom with parchment paper for easy removal.
2. Create a tangy milk mixture by combining milk with freshly grated lemon zest and juice. Allow the mixture to rest for 10 minutes, which will cause a slight curdling effect.
3. In a separate mixing bowl, whisk together 2 cups (240 grams) of all-purpose flour, baking soda, and salt. In a small bowl, gently coat the blueberries with 1 teaspoon (5 grams) of flour to prevent sinking during baking.
4. Using an electric mixer, cream the butter and sugar until the mixture becomes light, fluffy, and pale. Incorporate eggs one at a time, ensuring each is fully integrated before adding the next.
5. Gradually introduce the flour mixture and lemon-milk mixture to the butter blend, alternating between the two. Carefully fold in the flour-coated blueberries, maintaining a gentle mixing technique.
6. Transfer the pound cake batter into the prepared loaf pan, smoothing the surface with a spatula for an even finish. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, allow the cake to cool in the pan for 10 minutes. Carefully remove from the pan and place on a wire rack to cool completely.
8. Prepare the glaze by whisking together confectioners’ sugar, lemon zest, and lemon juice until smooth. Drizzle the glaze over the cooled pound cake, allowing it to set for approximately 15 minutes before serving.

Notes

• Preserve the cake’s moisture by storing it in an airtight container at room temperature, where it stays fresh and delectable for 3-4 days.
• Overnight resting allows flavors to deepen and develop, making this pound cake taste even more incredible the following day.
• Drizzle the tangy glaze over the cake for a sweet finish that beautifully complements the dense, buttery base.
• Frozen blueberries work perfectly when drained and gently dried before mixing into the batter, offering flexibility for bakers.
• Parchment paper becomes your best friend, sliding out the cake effortlessly without any sticky complications.
• Slight curdling of the lemon-milk mixture signals a normal chemical reaction that actually enhances the cake’s rich, moist texture.
• Bringing ingredients to room temperature ensures a silky-smooth batter that guarantees a tender, consistent pound cake.
• Dusting blueberries with flour prevents them from sinking, creating an even distribution of fruit throughout each slice.
• Zesty lemon oils burst from the carefully grated zest, elevating the pound cake from ordinary to extraordinary.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 269 kcal
• Sugar: 20 g
• Sodium: 93 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 43 mg