Posted by This air fryer lemon blueberry pound cake is an irresistible treat that combines the tartness of fresh lemons with the sweet burst of blueberries. If you love the convenience of air frying, this recipe is ideal for a quick, yet impressive cake. The combination of juicy blueberries and fragrant lemon zest creates a perfect balance of flavors that will have you reaching for seconds. Whether you enjoy it as a comforting breakfast or a delightful dessert, it’s sure to become one of your favorites.
Air fryers have made baking quicker and easier, and this cake is no exception. By using an air fryer to bake this lemon blueberry pound cake, you save time while achieving that perfect golden crust and tender, moist center. The blueberries, in particular, add not only flavor but a pop of color to the cake. Pair it with a dollop of cream cheese for an added richness or enjoy it as is, served alongside a hot cup of coffee for the ultimate indulgence.
This cake is a great option for gatherings, family brunches, or whenever you’re craving a light and fruity dessert. The lemon glaze adds the finishing touch, creating a perfect sweetness that complements the cake’s flavors. Let’s dive into the simple steps of making this delicious cake and explore all the components that make it so special.
Lemon Blueberry Pound Cake Ingredients:
- 1/2 cup butter, softened at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (freshly grated)
- 1 cup fresh blueberries (you can use frozen blueberries, but fresh is best)
Icing:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice (adjust to your preferred consistency)
Instructions:
- Begin by preparing your ingredients. Make sure the butter is at room temperature for easier creaming with the sugar. You’ll want to ensure all ingredients are measured out before beginning to mix.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is important as it helps incorporate air into the batter, which contributes to the light texture of the cake.
- Once the butter and sugar are properly creamed, add in the eggs one at a time. Be sure to fully incorporate each egg before adding the next. This ensures that the batter emulsifies properly.
- Sift together the all-purpose flour, baking soda, and salt. This helps prevent any lumps in the dry ingredients and ensures an even distribution of the leavening agents. Gradually add the sifted dry ingredients into the butter and sugar mixture, stirring well after each addition.
- Now, add the fresh lemon zest and lemon juice to the mixture. The zest will give the cake a fragrant, citrusy aroma, while the juice will provide the cake with a subtle tartness.
- Slowly pour in the milk and mix until just combined. The milk will help balance the acidity of the lemon juice, making the batter smooth and creamy.
- Gently fold in the fresh blueberries. Be careful not to over-mix at this stage to prevent the blueberries from bursting and turning the batter blue.
- Lightly spray your bundt cake pan with cooking spray or olive oil to prevent the cake from sticking. This is especially important when using an air fryer, as it ensures easy removal of the cake once it’s baked.
- Pour the prepared cake batter into the bundt pan, spreading it out evenly to avoid any uneven baking.
- Preheat your air fryer to 330°F (165°C). Place the bundt cake pan into the air fryer basket and set the timer for 20-25 minutes. Baking times may vary slightly depending on the size and model of your air fryer, so check the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.
- Once baked, remove the cake from the air fryer and allow it to cool completely on a wire rack. This helps prevent the icing from melting off when applied.
- For the icing, whisk together the powdered sugar and lemon juice in a small bowl until it reaches a smooth, pourable consistency. If the mixture is too thick, add more lemon juice to adjust.
- Drizzle the lemon icing over the cooled cake, letting it cascade down the sides for an elegant finish.
- Slice the cake, serve, and enjoy the perfect combination of zesty lemon and sweet blueberries. It’s a cake that’s as lovely to look at as it is to eat.
Kitchen Tools and Equipment:
- Air Fryer (for quick and easy baking)
- Bundt Cake Pan (for a classic presentation)
- Cooking Spray or Olive Oil (to prevent sticking)
Pro Tips:
- Fresh blueberries yield the best results, but if you only have frozen, make sure to fold them in gently to avoid color bleeding into the batter.
- For a richer flavor, you can add a teaspoon of almond extract along with the vanilla extract.
- Allow the cake to cool for at least 10 minutes before removing it from the bundt pan to avoid breaking the cake.
FAQs:
Q1: Can I use frozen blueberries for this cake?
A: Yes, frozen blueberries can be used, but fresh berries will provide a better texture and flavor. If you use frozen, don’t thaw them beforehand, as this can cause them to release excess moisture.
Q2: Can I make this cake without an air fryer?
A: Absolutely! If you don’t have an air fryer, you can bake this cake in a traditional oven at 350°F (175°C) for 35-40 minutes. Keep an eye on it and test for doneness with a toothpick.
Q3: Can I use a different type of flour?
A: You can substitute the all-purpose flour with gluten-free flour for a gluten-free version, but the texture may vary slightly.
Q4: How should I store this cake?
A: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake for up to 3 months.
Lemon Blueberry Pound Cake
This simple and delicious cake combines fresh blueberries and zesty lemon, making it perfect for breakfast or dessert. The air fryer makes it quick and easy, producing a light and fluffy cake with a golden crust. For added richness, top with a smear of cream cheese, or enjoy it with a hot cup of coffee.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Ingredients:
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Icing:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
- Cream together butter and sugar in a bowl. Add eggs one at a time, mixing well.
- Add sifted flour, baking soda, salt, lemon zest, milk, and lemon juice. Mix until smooth.
- Gently fold in blueberries.
- Grease bundt pan with cooking spray. Pour batter into pan.
- Preheat air fryer to 330°F and bake for 20-25 minutes.
- Once cake is cooled, drizzle icing over the top.
- Serve and enjoy!
Equipment:
- Air Fryer
- Bundt Cake Pan
- Cooking Spray
Notes: To make the icing: Mix powdered sugar and lemon juice until smooth, then pour over cooled cake.
Nutrition (per serving):
- Calories: 435
- Carbs: 74g
- Protein: 6g
- Fat: 14g
- Fiber: 1g
- Sugar: 49g
- Sodium: 544mg
