Irresistible Lemon Blueberry Pound Cake for Summer Tea Time

Lemon Blueberry Pound Cake Summer Tea Time is the kind of dessert that sends your taste buds on a sunshine-filled vacation. With its vibrant burst of fresh blueberries and zesty lemon, this cake captures the very essence of summer. Imagine slicing into a golden brown crust, revealing the tender, moist interior dotted with juicy berries—it’s like a party in your mouth where everyone brought their favorite treats. For more inspiration, check out this cake recipes collection recipe.

This delightful cake isn’t just about taste; it’s about memories too. I remember one sunny afternoon, my grandmother invited me over for tea and served this exact pound cake. We sat on her porch, the sweet aroma wafting through the air as laughter filled our hearts. Whether you’re hosting a fancy tea party or simply enjoying a quiet afternoon snack, this Lemon Blueberry Pound Cake is bound to create memorable moments.

Ingredients for Lemon Blueberry Pound Cake Summer Tea Time

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for structure; sifted flour helps create a light texture.

• Granulated Sugar: Sweetens the cake and helps achieve that lovely golden color.

• Baking Powder: Provides leavening; make sure it’s fresh for the best rise.

• Salt: A pinch enhances all flavors; don’t skip it!

• Unsalted Butter: At room temperature for easy creaming; adds richness to the cake.

• Eggs: Large eggs are best; they help bind everything together.

• Fresh Lemon Juice and Zest: The zest brings intense lemon flavor while juice adds moisture and tang.

• Fresh Blueberries: Use plump, ripe blueberries for natural sweetness and juiciness.

• Powdered Sugar: For a simple glaze that finishes off the cake perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Lemon Blueberry Pound Cake Summer Tea Time

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). While it’s warming up, grease a loaf pan with butter or cooking spray so that our delightful cake doesn’t get stuck.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, and salt. This step ensures an even distribution of leavening agents throughout our cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy. This should take about three minutes—just enough time to sing your favorite song!

Step 4: Add Eggs and Flavorings

Add eggs one at a time into the creamed mixture while beating well after each addition. Then mix in fresh lemon juice and zest until combined—oh boy, that smell!

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture while alternating with milk. Be careful not to overmix; we want our cake tender!

Step 6: Fold in Blueberries

Gently fold in those beautiful blueberries—be kind! We don’t want them crushed; we want them popping out like little treasures when you slice into your cake.

Transfer your batter into the prepared loaf pan and bake in your preheated oven for approximately 60-70 minutes or until a toothpick inserted comes out clean.

Once cooled slightly, drizzle with powdered sugar glaze (a delightful combination of powdered sugar mixed with lemon juice) before serving. Transfer slices onto plates and prepare for compliments galore! Enjoy every bite of this refreshing Lemon Blueberry Pound Cake Summer Tea Time—it’s bound to become a beloved staple in your kitchen!

Perfecting the Cooking Process

Start by preheating your oven and greasing your loaf pan. Mix the dry ingredients first, then cream the butter and sugar until fluffy. Add eggs one at a time, followed by lemon juice and zest. Fold in blueberries before pouring into the loaf pan for baking perfection.

Add Your Touch

Feel free to swap out blueberries for raspberries or even chopped strawberries for a fun twist. You can add a dash of almond extract along with the vanilla for an unexpected flavor boost. Top it off with a lemon glaze for extra sweetness!

Storing & Reheating

Store your Lemon Blueberry Pound Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices individually wrapped in plastic wrap for months of enjoyment.

I remember the first time I made this Lemon Blueberry Pound Cake Summer Tea Time. My friends declared it “the cake of the summer!” Their smiles made all those whisking and folding moments worth it.

FAQs :

What ingredients are needed for Lemon Blueberry Pound Cake Summer Tea Time?

To bake a delicious Lemon Blueberry Pound Cake Summer Tea Time, gather the following ingredients: all-purpose flour, baking powder, salt, sugar, unsalted butter, eggs, milk, fresh lemon juice, lemon zest, and blueberries. Using fresh or frozen blueberries will enhance the flavor. For an extra touch, consider adding a lemon glaze made from powdered sugar and lemon juice. These simple ingredients come together to create a delightful cake perfect for summer gatherings or afternoon tea.

How do I store Lemon Blueberry Pound Cake Summer Tea Time?

To keep your Lemon Blueberry Pound Cake Summer Tea Time fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, refrigerate it for up to a week. For longer storage, consider freezing slices wrapped in plastic wrap and aluminum foil. Thaw individual pieces at room temperature when you’re ready to enjoy this delightful dessert again.

Can I substitute ingredients in Lemon Blueberry Pound Cake Summer Tea Time?

Yes, you can make substitutions in your Lemon Blueberry Pound Cake Summer Tea Time without compromising flavor. For instance, use Greek yogurt instead of milk for added moisture and tanginess. You can also replace fresh blueberries with other berries like raspberries or strawberries for a different twist. If you’re looking to reduce sugar, consider using a natural sweetener such as honey or maple syrup while adjusting the liquid content accordingly.

What are some serving suggestions for Lemon Blueberry Pound Cake Summer Tea Time?

Lemon Blueberry Pound Cake Summer Tea Time pairs perfectly with a variety of accompaniments. Serve it alongside freshly brewed tea or coffee for an authentic afternoon experience. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on top for a more indulgent treat. Garnish with additional blueberries and lemon slices to enhance its visual appeal while amplifying the flavors.

Conclusion for Lemon Blueberry Pound Cake Summer Tea Time :

In summary, the Lemon Blueberry Pound Cake Summer Tea Time is a delightful dessert that combines bright citrus flavors with sweet blueberries. Utilizing simple ingredients like flour, butter, and eggs ensures that anyone can make this delicious treat at home. Whether served at summer gatherings or enjoyed during afternoon tea, this cake is sure to please everyone. With easy storage options and versatile serving suggestions, it’s a perfect addition to your baking repertoire this summer! For more inspiration, check out this delicious dessert recipes recipe.

Print

Lemon Blueberry Pound Cake Summer Tea Time

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rachel Lawson
• Total Time: 1 hour 20 minutes
• Yield: Approximately 10 servings 1x

Print Recipe

Pin Recipe

Description

Lemon Blueberry Pound Cake is a refreshing dessert that embodies the spirit of summer with its bright citrus notes and burst of juicy blueberries. Perfect for tea time or an afternoon snack, this cake features a golden crust and a moist, tender interior that delights the senses. Easy to make, it’s suitable for bakers of all levels. Indulge in this delightful treat and create cherished memories with every slice.

---

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter (room temperature)
• 3 large eggs
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 cup fresh blueberries
• 1 tbsp powdered sugar (for glaze)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
5. Gradually mix dry ingredients into the wet mixture until just combined.
6. Gently fold in blueberries.
7. Pour batter into the prepared loaf pan and bake for 60–70 minutes or until a toothpick comes out clean.
8. Allow cooling slightly before drizzling with powdered sugar glaze.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 320
• Sugar: 20g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg