Lemon Blueberry Pound Cake with Blueberry Compote is a delightful dessert that captures the essence of sunny summer days. This moist, flavorful cake pairs the zesty brightness of lemon with the sweet, juiciness of blueberries, creating a perfect balance of flavors. The additional touch of blueberry compote elevates the dish, providing a rich, fruity sauce that complements every slice. Whether you’re baking for a special occasion, a family gathering, or just to satisfy a sweet tooth, this cake is sure to impress.
Why Make This Recipe
There are countless reasons to whip up this Lemon Blueberry Pound Cake with Blueberry Compote. For starters, it’s incredibly simple to make, even for novice bakers. The ingredients are easy to find, and the method requires no complicated techniques. Plus, the result is a cake that’s not only beautiful to present but also bursts with flavor and moisture.
The lemon zest adds a refreshing tang, making it a perfect treat for warm days, while the blueberries create a juicy sweetness that brings everything together. Additionally, it’s versatile; you can serve it at brunch, as a dessert after dinner, or even as a snack with your afternoon tea. Finally, this cake is a wonderful way to showcase fresh summer produce, making it a seasonal favorite.
How to Make Lemon Blueberry Pound Cake with Blueberry Compote
Making Lemon Blueberry Pound Cake with Blueberry Compote is a straightforward process. Follow these steps, and you will create a delicious cake that everyone will love.
Ingredients:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries (tossed with 1 tbsp flour to prevent sinking)
- For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
Directions:
Preheat and Prepare: Begin by preheating your oven to 325°F (165°C). Grease and flour a bundt pan to ensure your cake comes out beautifully.
Cream the Sugar and Butter: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Add the Eggs: Beat in the eggs one at a time, making sure to incorporate each egg fully before adding the next.
Mix in the Flavorings: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until combined.
Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Fold in Blueberries: Gently fold in the blueberries that have been carefully coated in flour so they don’t sink during baking.
Bake: Pour the batter into the prepared bundt pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Make the Blueberry Compote: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir occasionally until the blueberries begin to release their juices.
Thicken the Compote: Add the cornstarch slurry and continue to stir until the mixture thickens. Remove from heat and let it cool slightly.
Serve: Spoon the blueberry compote over the cooled pound cake, and enjoy!
How to Serve Lemon Blueberry Pound Cake with Blueberry Compote
To serve this delicious cake, simply slice it into wedges and generously drizzle the warm blueberry compote over each slice. For an added touch, you can top it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a light fruit salad or a cup of herbal tea, making it a perfect dessert choice for any occasion.
How to Store Lemon Blueberry Pound Cake with Blueberry Compote
If you have leftover Lemon Blueberry Pound Cake, you can store it easily. Keep the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for a week. If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a freezer bag. It can last for up to two months in the freezer. When you’re ready to enjoy a slice, simply thaw it in the refrigerator or at room temperature, and reheat in the microwave for a few seconds if you prefer it warm.
Tips to Make Lemon Blueberry Pound Cake with Blueberry Compote
Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing.
Don’t Overmix the Batter: Overmixing can lead to a dense cake. Just mix until combined!
Adjust Bake Time: Every oven is different, so keep an eye on your cake as it bakes.
Substitutions: If you don’t have fresh blueberries, frozen ones will work just fine! Just remember to toss them in flour first to prevent sinking.
Variations
If you’re looking to mix things up, consider adding some nuts, such as chopped walnuts or pecans, for an extra crunch. You could also substitute the blueberries for other berries, like raspberries or blackberries, to create a different flavor profile. Another option is to add poppy seeds for an interesting texture and a hint of flavor.
Lemon Blueberry Pound Cake with Blueberry Compote
Equipment
- Loaf pan (9×5 inch)
- Mixing bowls
- Electric mixer
- Saucepan
Ingredients
Pound Cake
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 4 eggs room temperature
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries tossed in 1 tbsp flour
Blueberry Compote
- 1 cup blueberries fresh or frozen
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in lemon juice and zest. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the wet mixture.
- Fold in flour-coated blueberries. Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to wire rack.
- For compote: In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes until thickened. Let cool slightly.
- Slice pound cake and serve with warm or chilled blueberry compote on top.
Notes
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to toss them in flour before adding them to prevent them from sinking in the batter.
2. How can I make the cake more lemony?
To enhance the lemon flavor, you can increase the amount of lemon zest or add a bit more lemon juice to the batter.
3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
4. Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two ahead. Just keep it in an airtight container until you’re ready to serve it.
Now that you have all the secrets to this delicious Lemon Blueberry Pound Cake with Blueberry Compote, what are you waiting for? It’s time to get baking and fill your home with the delightful aromas of cake and blueberries! Enjoy!
Did You Try This Recipe ?
There are no reviews yet. Be the first one to write one.
