Blueberry Lemon Poundcake (Remix)
A delightful blueberry lemon poundcake with a vibrant purple drizzle, perfect for dessert or a sweet treat.
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Ingredients
Poundcake
milk1/2cup
lemon zest1tbsp
fresh lemon juice2tbsp
flour2cups
baking powder1/4tsp
salt1/4tsp
blueberries1cup- stick room temperature butter1
sugar1 1/4cups
eggs2
Purple Drizzle
- blueberries1cup
- sugar1/4cup
water1/4cup- lemon juice1tbsp
cream cheese1/2cup
powdered sugar1/4cup
Nutrition (per serving)
Calories
267.9kcal (13.39%)
Protein
4.5g (9.08%)
Carbs
44.9g (16.32%)
Sugars
27.9g (55.8%)
Healthy Fat
2.5g
Unhealthy Fat
5.4g
% Daily Value based on a 2000 calorie diet
How to make Blueberry Lemon Poundcake (Remix)
Poundcake
- Step 1
In a bowl, combine milk, lemon zest, and lemon juice. Set aside.
- Step 2
In a separate bowl, mix flour, baking powder, and salt. Set aside.
- Step 3
Toss blueberries with a tablespoon of flour and set aside.
- Step 4
In a stand mixer, cream together butter and sugar for 2 to 3 minutes.
- Step 5
Add eggs one by one, scraping down the sides after each addition.
- Step 6
Alternate adding the wet and dry mixtures into the batter.
- Step 7
Fold in the floured blueberries and pour the batter into a loaf pan.
- Step 8
Bake at 350°F for 55-60 minutes or until a toothpick comes out clean.
Purple Drizzle
- Step 1
In a saucepan, combine blueberries, sugar, water, and lemon juice. Cook over medium-low heat until a sauce forms.
- Step 2
Transfer the blueberry sauce to a food processor. Add cream cheese and powdered sugar.
- Step 3
Pulse until the mixture is smooth and well combined.
- Step 4
Pour the sauce over the warm cake or serve on the side.
Nutrition (per serving)
Nutrition (per serving)
Calories
267.9kcal (13.39%)
Protein
4.5g (9.08%)
Carbs
44.9g (16.32%)
Sugars
27.9g (55.8%)
Healthy Fat
2.5g
Unhealthy Fat
5.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is at room temperature for easier creaming.
Tossing blueberries in flour helps prevent them from sinking in the batter.
Use fresh lemon juice for the best flavor.
Allow the cake to cool slightly before adding the drizzle for better absorption.
FAQS
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using.
How do I store the poundcake?
Store the poundcake in an airtight container at room temperature for up to 3 days.
Can I substitute the cream cheese in the drizzle?
Yes, you can use mascarpone or a dairy-free cream cheese alternative.
What can I use instead of a stand mixer?
You can use a hand mixer or mix by hand, though it may take longer to achieve the desired consistency.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for regular flour.
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North Terrace, Adelaide, South Australia, 5000
Australia