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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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