Looking for a fantastic dessert that’s both simple and perfect for any occasion? Check out the Almond Lemon Blueberry Pound Cake Recipe! It’s loaded with fresh blueberries and zesty lemon flavor, making it a crowd-pleaser.
Whether you’re hosting a brunch or just want a sweet treat to enjoy with your afternoon coffee, this recipe is the perfect choice. With simple ingredients and step-by-step instructions, you’ll have a moist and flavorful cake in no time. So why wait? Grab your ingredients and get baking!
Key Almond Lemon Blueberry Pound Cake Ingredients & Why
Almond flour
A gluten-free option for keto and low-carb recipes.
Blueberries
Infusing the cake with a burst of fresh, juicy flavor.
Providing structure and moisture.
Lemon zest and juice
Infusing a bright, citrusy kick.
Ensuring moist, tender results.
Monk fruit sweetener
A low-carb alternative for sweetness.
Baking soda and baking powder
Agents for a lofty rise.
Salt
Elevating the cake’s flavor.
Coconut flour
Another gluten-free choice for keto recipes.
Vanilla glaze
Sweet, flavorful topping with vanilla extract and powdered sugar.
How Do You Make The Best Almond Lemon Blueberry Pound Cake?
- To get started, preheat your oven to 375°F/200°C. Grease and line a 9- or 8-inch/21-cm loaf pan with butter, making sure to also butter the parchment paper. Set the pan aside for later.
- To prepare, combine butter, sugar, lemon zest, and vanilla extract in a stand mixer with a paddle attachment. Beat on high for 3-4 minutes until it lightens, then switch to medium speed. Add eggs in three parts, scraping the bowl as needed. While the mixture may momentarily split, rest assured that it will reunite once you incorporate the dry ingredients.
- Create a batter by blending flour, baking powder, salt, and almond flour in a separate bowl. Gradually introduce the dry ingredients in three parts using the stand mixer on low, ensuring no white specks remain. Carefully fold in the majority of the blueberries by hand, and then transfer the batter into the loaf pan.
- Bake for 15 mins, add blueberries, bake 15-20 more till golden and done. Cover, bake 25-30 more (less for 9-inch, more for 8-inch), until knife comes out clean. Cool in pan for 10 mins, then cool on a wire rack.
- Once the cake is cool, create the icing. In a bowl, mix lemon juice and icing sugar until smooth. Adjust the juice for the right thickness, ensuring the icing flows when you tilt the bowl. Pour it onto the cake, and while the blueberries may blend a bit into the icing, it only adds to the aesthetic. Let the icing set for about 30 minutes before slicing and serving.
Pro Tips For Making Almond Lemon Blueberry Pound Cake Recipe
- Use two large lemons for this recipe, zesting them before juicing.
- While this blueberry pound cake easily releases from a loaf pan, it may stick to a Bundt pan.
- Prevent blueberries from sinking by tossing them with a tablespoon of flour.
- Ensure the best glaze results by sifting the confectioners sugar.
- Opt for fresh blueberries for optimal results.
- Patience is key when mixing the cake ingredients.
- Cool the cake in the pan for 10 minutes, then invert and let it finish cooling. Once fully cooled, drizzle the glaze over the cake.
- Enhance flavor by garnishing the cake with extra lemon zest on top.
How to Store Almond Lemon Blueberry Pound Cake
- Keep the cake fresh at room temperature for 3 days.
- Preserve the cake’s freshness by storing it in a covered container or wrapping it in plastic.
- Avoid refrigeration, as it can dry out the cake.
- For longer storage, freeze the cake tightly in plastic wrap within an airtight container for up to a month.
Can You Freeze Almond Lemon Blueberry Pound Cake?
You can freeze almond lemon blueberry pound cake for a convenient three-month storage. Simply double-wrap it tightly in plastic wrap or aluminum foil. To portion it out, slice before freezing and thaw only the desired amount at room temperature overnight.
Frequently Asked Questions About Almond Lemon Blueberry Pound Cake
Is almond lemon blueberry pound cake gluten-free?
The gluten content varies depending on the recipe. Low Carb Yum’s recipe is gluten-free, while Dinner in 321’s recipe does not specify its gluten status.
Can almond lemon blueberry pound cake be made dairy-free?
Transform your almond lemon blueberry pound cake into a dairy-free delight by simply swapping in non-dairy milk and vegan butter.
What is the texture of almond lemon blueberry pound cake?
Enhance the pound cake’s density and texture with the addition of blueberries and lemon for a delightful treat.
Almond Lemon Blueberry Pound Cake Recipe
Ingredients
- ½cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
- 1scant cup/190 grams granulated or superfine sugar (caster sugar)
- 1teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
- 1 teaspoon vanilla extract (vanilla essence)
- 3 large eggs, beaten
- ⅔cup/90 grams all-purpose flour (plain flour), sifted
- 1¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1cup/110 grams almond flour (ground almonds)
- 1½ cups/200 grams fresh blueberries
- ⅔ cup/70 grams confectioners’ sugar (icing sugar)
Instructions
- Begin by preheating the oven to 375°F/200°C. Next, generously grease a 9- or 8-inch/21-cm loaf pan with butter, ensuring you also line it with parchment paper. Don't forget to butter the paper. Now, set the pan aside.
- In the bowl of a stand mixer with the paddle attachment, place butter, sugar, lemon zest, and vanilla extract. Start by beating on high for 3-4 minutes until it becomes light, then switch to medium speed. Gradually incorporate the eggs in three portions, making sure to scrape the sides of the bowl as needed. Don't worry if the mixture temporarily separates; it will come back together when you introduce the dry ingredients.
- To prepare, mix flour, baking powder, salt, and almond flour in a separate bowl. Gradually add the dry ingredients in three stages using the stand mixer on low speed until no white specks are visible. Next, gently incorporate approximately 75% of the blueberries by hand before transferring the batter to the prepared loaf pan.
- Bake for 15 minutes, add remaining blueberries, then bake for 15-20 more until golden and cooked. Cover with foil and bake 25-30 more (less for 9-inch, more for 8-inch), until a knife comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool.
- Once the cake cools, prepare the icing by whisking lemon juice and icing sugar in a bowl until smooth. Adjust juice for desired consistency. Pour over the cake and let it set for 30 minutes before slicing and serving.
