Next, in a small bowl, combine the lemon zest and sugar, being careful to thoroughly combine them with your fingers until the zest is covered with sugar and the combination is aromatic. Can I halve the recipe? Crumble the cake mound into crumbs. Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. plus 3 tablespoons granulated sugar, divided. They are equivalent to 1-95 loaf pan. Will it work, if I substitute lemon for orange and blueberries for cranberries? thanks! Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Hey do you have a muffin version of this specific recipe. When the cake is cool, transfer it to a serving platter and make the glaze. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Bake for 18 to 20 minutes. Please LMK how it turns out! I made it twice this past weekend for two different gatherings and everyone raved about it. Invert onto a wire rack; let cool completely, about 1 hour, 30 minutes. Sprinkle over the top of the batter. Add the lemon zest and lemon juice, mixing until well combined. will this recipe be enough for a bundt pan? I always keep at least a gallon of whole milk on hand, and use it in most baked goods whenever the recipe calls for milk. Do not over-beat. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Great recipe Jen! Mix the flour into the wet mixture and blend. Jenn thanks so much for the advice. Preheat the oven to 350 degrees F (175 degrees C). Allow your cake to cool in the pan for 10 minutes then turn it upside down and remove it from the pan and move it to a wire rack to continue cooling. Glad you liked it Ilana! In this post, Ill explain how to make a delicious lemon blueberry pound cake and address any questions or concerns you may have along the process. Hearst Magazine Media, Inc. All Rights Reserved. This cake was delicious on my first try! Let mixture cool completely, about 30 minutes. Thank You. Can I use buttermilk in place of the 1/2 cup milk. Hope that helps! Do you know if Id be able to use a glass 88 baking dish for more of a cake style? What size pan? Made this with my 4 year old granddaughter who was a little heavy handed with the blueberries. 1/4 teaspoon salt 2 teaspoons baking soda 1 cup vanilla greek yogurt 1/2 teaspoon vanilla extract 3 large eggs 1 teaspoon lemon juice 1 cup of vegetable oil Then combine flour, baking powder, and salt in a separate bowl and add it to the mix. Perfect with a cup of tea. all-purpose flour, divided 1 3/4 tsp. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Properly stored, your lemon blueberry pound cake can last for up to 2 months in the freezer. Save my name, email, and website in this browser for the next time I comment. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. Breakfast cakes are some of the best cakes, and this moist, rich blueberry pound cake is a prime example. Thank you for a fabulous recipe! Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake. Step 2 In a mixing bowl, cream butter and sugars on high speed until light and fluffy. This recipe has quickly become a family favourite. Cant wait to try out the mini pans. 1 pound Cheddar-Jack cheese, grated. The BEST Lemon Blueberry Pound Cake- So moist and flavorful! Set aside. Fold in blueberries. How To Make Pioneer Woman Blueberry Coffee Cake? My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. A number of readers have commented that they have good luck with King Arthur gluten-free flour and Cup4Cup gluten-free flour. Cherries and raspberries are timed right for those 4th of July desserts, including 4th of July cakes like Ina Garten's famous flag cake. And you need these two flavorings: Butter and Lemon. Whip until firm peaks form. Unfortunately, I dont think that would work with this cake sorry! Hearst Magazine Media, Inc. All Rights Reserved. Pour wet mixture into dry ingredients. All this homemade cake needs is some pillowy, soft cream cheese frosting and a few extra blueberries on top to make it a crowd favorite. Transfer batter to prepared Bundt pan. Thanks so much Jenn. Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Combine the sugar and melted butter in large bowl. Better-Than-Starbucks Blueberry Pound Cake. Sprinkle with confectioners' sugar. Classic Blueberry Pound Cake - Blueberry.org Perfect Pound Cake Recipe - How to Make the Best Pound Cake Pioneer Woman Lemon Blueberry Pound Cake - HFR Cream together the butter and sugar with an electric mixer. fresh lemon juice, plus more if needed, 1 1/2 cups evaporated milk (more If needed), 1 (3 1/2 ounce) package vanilla instant pudding mix, 1 (8 ounce) package cream cheese, room temperature, 1 (16 1/2 ounce) can blueberries, drained, juice reserved, 2 cups fresh or frozen unsweetened blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Instead of tweaking this, Id suggest using this recipe. Mix in the vanilla. Sprinkle with sugar. Do not overbeat. Add the extracts and butter flavoring. Set aside to cool. Cut it together until the mixture is crumbly and combined. Thank you! Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. Hope that helps! Jan. Hi Jan, glad you liked it. To make, combine 1 tablespoon of melted butter, 2 cups of confectioners' sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk (or enough to make the icing thin enough to pour over the cake).
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