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Pioneer Woman Lemon Blueberry Pound Cake

This Pioneer Woman lemon blueberry pound cake is a classic taste combination: it’s sweet and delightfully thick, with a lot of lemon flavor and so many juicy blueberries that we’ll have to figure out a way to keep them from all sinking to the bottom. This fantastic pound cake keeps well in the fridge or freezer, so you can make it ahead of time.

In this post, I’ll explain how to make a delicious lemon blueberry pound cake and address any questions or concerns you may have along the process.

How Do Pound Cakes And Regular Cakes Differ?

Pound cake, in contrast to standard cakes, is often covered with a glaze rather than icing. Thus, the term “pound cake” comes from the standard recipe calling for a pound each of butter, sugar, flour, and eggs.

Pioneer Woman Lemon Blueberry Pound Cake

Ingredients That You’ll Need:

  • White granulated sugar: We will mix it with the zest for flavor and sweetness.
  • Lemon zest: 1 medium-size lemon
  • All-purpose flour: It provides a good structure for the rich cake.
  • Salt: Balances the flavors.
  • Baking powder: helps the cake to get its lightness.
  • Vanilla Greek yogurt: It will replace the butter, but give the cake the moisture it needs.
  • Vanilla extract: One of the best complimentary flavors to the lemon.
  • Eggs: Make sure the eggs are at room temperature.
  • Lemon juice: Fresh lemon juice is recommended to be used.
  • Vegetable oil: Adds moisture
  • Blueberries: cleaned and dried.
  • All-purpose flour: To coat the blueberries in.

Lemon Glaze

  • Zest of 1 lemon: Helps the glaze to have a zingy lemon flavor.
  • Powdered sugar: Make sure to sift the powdered sugar for the best results.
  • Lemon juice: It can be combined with some half and a half or heavy cream.

Why Do My Pound Cake’s Blueberries Sink?

You may notice that your lemon blueberry pound cake’s blueberries sink to the bottom since they are thicker and heavier than the batter. To prevent the blueberries from sinking to the bottom of the Pioneer Woman lemon blueberry pound cake, sprinkle them in a little flour before adding them to the batter.

What To Serve With Lemon Blueberry Pound Cake?

Pioneer Woman Lemon Blueberry Pound Cake
Pioneer Woman Lemon Blueberry Pound Cake

Pioneer Woman Lemon Blueberry Pound Cake Ingredients

  • 1 cup white granulated sugar
  • 1 tablespoon lemon zest 1 medium-size lemon
  • 1 and ½ cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup vanilla greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable oil
  • 1 cup of blueberries cleaned and dried
  • 1/2 tablespoon all-purpose flour

Glaze

  • zest of 1 lemon
  • 1 cup powdered sugar
  • 1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream

Pioneer Woman Lemon Blueberry Pound Cake Instructions

  • Begin by preheating your oven to 350°F, then spray and put aside your loaf pan with baking spray.
  • 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.
  • In a large mixing basin, add the flour, baking powder, salt, and sugar zest mixture, then whisk everything together until combined.
  • In a separate medium mixing bowl, whisk the eggs, then add the lemon juice, greek yogurt, vanilla extract, and vegetable oil, stirring well until mixed.
  • Pour the wet components into the dry ingredients and gently swirl to combine.
  • Toss the blueberries with 1/2 tbsp of flour, then carefully fold them into the mixture after it’s mostly combined.
  • Next, pour the batter into the loaf pan that you’ve previously prepared, and evenly distribute it with the back of a spoon.
  • Bake for 50 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.
  • Allow your cake to cool in the pan for 10 minutes before turning it upside down and removing it from the pan to cool on a wire rack.

Preparing the glaze:

  • Meanwhile, In a small bowl, combine the powdered sugar and lemon zest, then add the lemon juice and whisk well.
  • Start with 1 tablespoon, and if the glaze is too sour, add half & half or heavy cream to get the desired consistency and smoothness.
  • Stir thoroughly until no clumps of sugar remain, then add additional sugar or juice as needed to get the desired consistency.
  • When the glaze is finished, pour it over your cooled Pioneer Woman lemon blueberry pound cake and serve right away.

Recipe Tips

  • Your blueberries should be tossed in a tablespoon of flour before adding them to the batter, This will ensure they won’t sink straight to the bottom of the pan.
  • All of your ingredients should be at room temperature before starting to make this pioneer woman lemon blueberry pound cake.
  • If the top of the bundt cake starts to brown too much before your cake is fully finished, then go ahead and cover it loosely with some foil.
Pioneer Woman Lemon Blueberry Pound Cake
Pioneer Woman Lemon Blueberry Pound Cake

Frequently Asked Questions

Can I Use Frozen Blueberries In My Lemon Blueberry Pound Cake?

Yes, absolutely! if fresh blueberries aren’t available to use in your lemon blueberry pound cake then feel free to use frozen blueberries, There is no need to thaw them, just make sure to toss them with flour then add to the batter.

Why Do You Add Flour To The Blueberries?

Blueberries that have been dusted with flour before being added to the cake mixture won’t sink to the bottom of the baked good, and will instead be distributed evenly throughout. You can still make a delicious lemon blueberry pound cake even if you forget or miss this step; the blueberries will simply be a little closer together.

Why Do All Of My Pound Cake Ingredients Need To Be At Room Temperature?

Making sure all of your lemon blueberry pound cake ingredients are at room temperature will help develop the structure of the cake itself, as a result, you will end up with a cake that is rise fluffy and not dense.

Should I Sift The Flour First?

Yes, you can but keep in mind that this step isn’t absolutely necessary, sifting flour will aerate it and will make your lemon blueberry pound cake just ever-so-slightly more fluffy. So if you have the time and the inclination, go ahead and do this additional step.

How To Store Lemon Blueberry Pound Cake?

Your lemon blueberry pound cake can be stored at room temperature tightly wrapped or in an airtight container. Properly stored, your pound cake can last for up to 3 days at room temperature.

How To Store Lemon Blueberry Pound Cake In The Fridge?

Wrap your pound cake with plastic wrap or foil then place it in the fridge. Properly stored, your lemon blueberry pound cake can last for up to 1 week in the fridge.

How To Store Lemon Blueberry Pound Cake In The Freezer?

Make sure to store your pound cake in an airtight container then place it in the freezer immediately. Properly stored, your lemon blueberry pound cake can last for up to 2 months in the freezer.

Pioneer Woman Lemon Blueberry Pound Cake
Pioneer Woman Lemon Blueberry Pound Cake

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Pioneer Woman Lemon Blueberry Pound Cake Nutrition Facts

Amount Per Serving – 1 piece (155g)

  • Calories 439
  • Total Fat 20g
  • Saturated Fat 11g
  • Cholesterol 104mg
  • Sodium 256mg
  • Potassium 112mg
  • Total Carbohydrate 60g
  • Dietary Fiber 1.5g
  • Sugars 41g
  • Protein 5.5g
  • Vitamin A 12%
  • Vitamin C 6%
  • Calcium 4%
  • Iron 8%

Nutrition Facts Source: Source

Pioneer Woman Lemon Blueberry Pound Cake

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour 10 minutesServings:12 slices servingsCalories:439 kcal Best Season:Available

Description

This Pioneer Woman lemon blueberry pound cake is a classic taste combination: it’s sweet and delightfully thick, with a lot of lemon flavor and so many juicy blueberries that we’ll have to figure out a way to keep them from all sinking to the bottom. This fantastic pound cake keeps well in the fridge or freezer, so you can make it ahead of time.

Ingredients

  • Glaze

Instructions

  1. Begin by preheating your oven to 350°F, then spray and put aside your loaf pan with baking spray.
  2. 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.
  3. In a large mixing basin, add the flour, baking powder, salt, and sugar zest mixture, then whisk everything together until combined.
  4. In a separate medium mixing bowl, whisk the eggs, then add the lemon juice, greek yogurt, vanilla extract, and vegetable oil, stirring well until mixed.
  5. Pour the wet components into the dry ingredients and gently swirl to combine.
  6. Toss the blueberries with 1/2 tbsp of flour, then carefully fold them into the mixture after it’s mostly combined.
  7. Next, pour the batter into the loaf pan that you’ve previously prepared, and evenly distribute it with the back of a spoon.
  8. Bake for 50 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.
  9. Allow your cake to cool in the pan for 10 minutes before turning it upside down and removing it from the pan to cool on a wire rack.
  10. Preparing the glaze:

  11. Meanwhile, In a small bowl, combine the powdered sugar and lemon zest, then add the lemon juice and whisk well.
  12. Start with 1 tablespoon, and if the glaze is too sour, add half & half or heavy cream to get the desired consistency and smoothness.
  13. Stir thoroughly until no clumps of sugar remain, then add additional sugar or juice as needed to get the desired consistency.
  14. When the glaze is finished, pour it over your cooled Pioneer Woman lemon blueberry pound cake and serve right away.

Notes

  • Your blueberries should be tossed in a tablespoon of flour before adding them to the batter, This will ensure they won’t sink straight to the bottom of the pan.
  • All of your ingredients should be at room temperature before starting making this pioneer woman lemon blueberry pound cake.
  • If the top of the bundt cake starts to brown too much before your cake is fully finished, then go ahead and cover it loosely with some foil.
Keywords:Pioneer Woman Lemon Blueberry Pound Cake, Pioneer Woman Pound Cake, Lemon Blueberry Pound Cake
Nutrition Facts

Servings 12 slices


Amount Per Serving
Calories 439
% Daily Value *
Total Fat 20g31%
Saturated Fat 11g56%
Cholesterol 104mg35%
Sodium 256mg11%
Potassium 112mg4%
Total Carbohydrate 60g20%
Dietary Fiber 1.5g6%
Sugars 41g
Protein 5.5g11%

Vitamin A 12%
Vitamin C 6%
Calcium 4%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.