Monday, March 23, 2009

RECIPE: Lemon Blueberry Pound Cake

I think I am officially back.  I know I keep saying that and then disappear for months at a time, but this time I really mean it! My life was turned upside down, but is now back together.  Life is good.

This pound cake is one of my favorites.  The recipe is easily adjusted to accommodate almost any flavoring you choose.  I like the lemon blueberry combination, it is one of my best sellers at a local coffee shop.  The cake comes together easily, but it is extremely important all ingredients be at room temperature.  When creaming the butter and sugar beat the mixture until very very fluffy, I usually use a timer and set it to five minutes.  Once the flour is added, take the bowl out of the mixer stand and fold.  After the flour comes in contact with liquids, the gluten starts to form a chemical reaction and if stirred too much the cake will have a tough texture and uneven grain.


1/2 pound unsalted butter at room temperature
2 cups granulated sugar
zest of one lemon (about 1 tablespoon)
3 eggs at room temperature
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk at room temperature
1 teaspoon vanilla extract
1 pint fresh blueberries
juice of one lemon
1 1/2 cups powdered sugar

12 cup bundt pan, buttered and floured.
preheat oven to 350

1. In bowl of an electric mixer, combine butter and sugar.  Beat until light and fluffy, about 5 minutes.  Add lemon zest.  Add eggs one at a time, scraping bowl between additions.  Making sure each egg is incorporated before adding the next.  Add vanilla extract and mix until incorporated.

2. Sift flour, baking powder, and salt onto a pice of parchment paper.  Add flour  to butter mixture alternatively with milk, beginning and ending with flour.  Remove bowl from mixer.

3. Fold in blueberries with a spatula.  Scrape batter into bundt pan and smooth top.

4. Bake 45-50 minutes at 350 degrees or until toothpick inserted in center comes out clean.Cake should be golden brown.  Cool in pan 15 minutes, then invert onto serving platter.

5. Mix powdered sugar with juice of one lemon until a thick paste is formed.  Spread on cake while still warm.


  1. Glad to see you back & I see you've come across your caramel icing recipe that hit the spot!

    I recently made a pound cake, but wasn't happy w/the results although it looked great, texture was off unlike your Lemon Blueberry pound cake, that looks awesome!

  2. Lemon cake is one of my favorite things. This recipe sounds totally awesome.

    My wife is the lemon cake specialist, but I think I'll give this a try and surprise her with one of my own!

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  4. That is one awesome cake! Hope you wont mind but I'd love to direct Foodista readers to your site so they can see this wonderful cake, just add this little widget here and it's all set to go, Thanks!

  5. Hey! Glad to see you back Katia! My blog has not seen much attention lately either, but I am really hoping to get back to it. This cake looks AMAZING! I cant wait to try it.
    Hope all is well with you and you are finding some balance once again!

  6. Wow! this lemon cake sounds delicious...mouthwatering snapshot..i'll give it a try...uphere in U.S. i always have a hard time trying to find of my friend introduced me to a great resource and i thought that i pass great along as well.

  7. Looks great! I want to make one i hope it turns out to be as good as it looks!!

  8. This one's looking so yummy and beautiful! Great work! :))

  9. That looks so yummy! The cake sounds amazing. we didn’t just “act” like we liked it. We really loved it and had to use great restraint to keep from eating the whole thing. So glad to now have this recipe. It’s a keeper. your picture med me hungry. I can't wait to try it. thank you for shearing your post.

  10. I will have to make this tomorrow!!! it looks so delicious. If i have lemon, i shall be eating this in 24 hrs. what a lovely cake!


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