Ina Garten’s Lemon Blueberry Pound Cake Recipe – Simply Divine

Let lemon blueberry pound cake illuminate your culinary world with its vibrant, sun-kissed personality.

This delightful dessert captures summer’s essence in a single, mesmerizing slice.

Bursting with tangy citrus and sweet berry magic, the cake transforms humble ingredients into a spectacular masterpiece.

Velvety crumb and intense fruit notes create a symphony of flavors that tantalize your taste buds.

Surprisingly simple techniques deliver professional-level results that will make you feel like a pastry chef.

Each forkful promises a moment of pure, unapologetic deliciousness that beckons you to savor every single bite.

Craft a dessert that will become an instant family favorite.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Calories: 406 kcal

Servings: 8

Ingredients in Ina Garten Lemon Blueberry Pound Cake

• Milk: Choose whole milk for a richer, creamier texture that enhances the cake's softness.
• Lemon Juice, Lemon Zest: Select bright, firm lemons with smooth, vibrant skin for maximum citrusy punch.
• Eggs: Pick fresh, room-temperature eggs for smoother batter and more even baking.
• Butter: Use high-quality unsalted butter at perfect softness for ideal creaming.

• All-Purpose Flour: Opt for fresh, sifted flour to ensure smooth, lump-free baking.
• Baking Soda: Check expiration date for maximum rising power.
• Salt: Use fine table salt for even distribution.
• Blueberries: Choose plump, firm berries with deep blue color and no mushy spots.

• Confectioners' Sugar: Select fine-ground sugar for silky, smooth glaze.
• Additional Lemon Zest: Pick bright, fragrant lemons for extra zingy topping.

Ina Garten Lemon Blueberry Pound Cake: Tool List

• Electric mixer: Perfect for creaming butter and sugar to fluffy perfection.
• 9×5-inch loaf pan: Essential for baking your lemon blueberry cake evenly.
• Parchment paper: Ensures easy cake removal and clean release.
• Large mixing bowls: One for dry ingredients, another for wet ingredients.
• Small bowl: Ideal for coating blueberries with flour.
• Spatula: Great for folding blueberries and smoothing batter.
• Zester or grater: Helps create fresh lemon zest.
• Whisk: Necessary for mixing glaze and combining ingredients smoothly.
• Measuring cups and spoons: Precise measurements guarantee consistent results.
• Wire cooling rack: Allows cake to cool evenly without getting soggy.
• Toothpick: Helps check cake doneness by testing center.

Baking Steps for Ina Garten Lemon Blueberry Pound Cake

• Prepare Baking Arena

Warm the oven to 350°F. Grease a loaf pan and line with parchment paper for smooth cake removal.

• Craft Zesty Milk Blend

Mix milk with lemon zest and juice. Let sit for 10 minutes until slightly curdled.

• Create Dry Ingredient Foundation

Combine flour, baking soda, and salt in a bowl. Gently dust blueberries with flour to prevent sinking during baking.

• Whip Creamy Butter Base

Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.

• Merge Batter With Precision

Gradually blend dry ingredients and lemon-milk mixture into the butter base. Alternate additions for smooth consistency. Gently fold in flour-coated blueberries without crushing them.

• Bake and Cool Masterpiece

Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

• Finish With Tangy Glaze

Whisk confectioners’ sugar, lemon zest, and juice into a bright drizzle. Pour over cooled cake and let set for 15 minutes to create a stunning finish.

Make It Your Way: Ina Garten Lemon Blueberry Pound Cake

Replace blueberries with raspberries, blackberries, or chopped strawberries for a fruity twist. Each berry brings its own vibrant color and unique flavor profile to the cake.

Add a tablespoon of sour cream or Greek yogurt to the batter for an incredibly tender, moist texture that melts in your mouth. This secret ingredient ensures your cake stays soft and delectable.

Sprinkle sliced almonds or toasted coconut flakes over the glaze for an unexpected crunch. These additions create a delightful textural contrast that elevates the entire dessert experience.

Substitute half the all-purpose flour with whole wheat flour for added nutrition. You’ll introduce a nutty undertone while boosting the cake’s nutritional value without compromising its delicious taste.

Serving Styles for Ina Garten Lemon Blueberry Pound Cake

• Serve with Afternoon Tea: Slice this zesty blueberry lemon cake into delicate pieces and pair with a steaming cup of Earl Grey or chamomile tea for a delightful mid-afternoon treat.
• Create Brunch Centerpiece: Arrange the cake on a beautiful serving platter and garnish with fresh blueberries and lemon wedges to make a stunning brunch centerpiece that will impress your guests.
• Add Creamy Companion: Dollop a generous spoonful of whipped cream or vanilla yogurt alongside each slice to complement the cake's tangy and sweet flavor profile.
• Pack for Picnic Pleasure: Cut the cake into portable squares, wrap individually in parchment paper, and pack for a delightful outdoor picnic dessert that travels beautifully.

Ina Garten Lemon Blueberry Pound Cake Storage Advice

• Preserve Freshness: Store the lemon blueberry bread wrapped tightly in plastic wrap or inside an airtight container at room temperature for 3-4 days. Refrigeration can extend its life up to a week, maintaining moisture and flavor.
• Freeze for Later: Slice the bread and wrap individual portions in freezer-safe plastic wrap, then place in a freezer bag. Frozen slices stay delicious for up to 3 months. Thaw overnight at room temperature for best taste and texture.
• Revive Moisture: If the bread seems dry after storage, warm a slice in the microwave for 10-15 seconds. A quick zap restores softness and brings out the vibrant lemon and blueberry flavors.
• Serve with Flair: Enhance leftover slices by toasting lightly and adding a dollop of whipped cream or a sprinkle of powdered sugar. Serving suggestions can transform a simple stored slice into a delightful treat.

Tangy Lemon Blueberry Pound Cake Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Ina Garten’s lemon blueberry pound cake delights dessert enthusiasts with its perfect balance of zesty citrus and sweet berries. Moist crumb and tangy glaze make this classic cake a memorable treat you’ll want to share with friends and family.

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Ingredients

Scale 1x2x3x

• 1 ¼ cups granulated sugar
• 1 stick (½ cup or 113 g) unsalted butter, softened
• 2 large eggs
• 1 cup blueberries (if using frozen blueberries, do not defrost)
• 2 cups + 1 tsp all-purpose flour, spooned into measuring cup and leveled off with a knife
• ½ cup milk
• 1 tbsp grated lemon zest, packed
• 2 tbsps fresh lemon juice
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup confectioners’ sugar
• ¼ tsp lemon zest, packed
• 1 ½ tbsps fresh lemon juice

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Instructions

1. Oven Preparation: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for seamless cake removal.
2. Lemon Milk Infusion: Combine milk with lemon zest and juice, letting the mixture rest to develop a subtle tangy essence. The liquid will slightly curdle, enhancing the cake’s flavor profile.
3. Dry Ingredient Preparation: Whisk flour, baking soda, and salt together. Gently coat blueberries in a light dusting of flour to prevent them from sinking during baking.
4. Butter Mixture: Cream butter and sugar until achieving a light, voluminous texture. Incorporate eggs individually, ensuring thorough integration and a smooth consistency.
5. Batter Assembly: Alternately fold in flour mixture and lemon-milk blend, maintaining a delicate mixing technique. Gently introduce flour-coated blueberries, distributing them evenly throughout the batter.
6. Baking Process: Pour batter into the prepared pan, smoothing the surface for an even bake. Bake for 50-60 minutes until a toothpick inserted into the center emerges clean, indicating perfect doneness.
7. Cooling and Glazing: Allow cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling. Craft a glossy glaze by whisking confectioners’ sugar with lemon zest and juice until silky smooth.
8. Final Presentation: Drizzle the luminous glaze over the cooled cake, allowing it to set for 15 minutes before serving, creating a stunning and delectable dessert.

Notes

• Prevent Blueberry Sinking: Coat blueberries with flour to ensure even distribution throughout the cake and prevent them from dropping to the bottom during baking.
• Achieve Smooth Texture: Mix wet and dry ingredients gradually and alternately to create a smooth, uniform batter without overmixing, which can lead to a tough cake.
• Master Lemon Flavor Infusion: Let milk and lemon zest mixture rest for 10 minutes to intensify the citrus flavor and create a more complex taste profile.
• Perfect Cooling Technique: Allow cake to cool in the pan for 10 minutes before transferring to a wire rack, preventing potential structural damage and ensuring a clean release.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 406
• Sugar: 54 g
• Sodium: 165 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 63 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 116 mg