Limoncello Pound Cake with Blueberry Sauce
Delight your taste buds with this elegant Limoncello Pound Cake with Blueberry Sauce, a dessert that brings together the zesty brightness of limoncello and lemons with the sweet, juicy burst of fresh blueberries. This moist and buttery pound cake, infused with citrusy limoncello and a hint of vanilla, is perfectly complemented by a vibrant homemade blueberry sauce thickened to perfection. The recipe uses simple pantry staples yet delivers a stunningly sophisticated flavor profile, ideal for entertaining or indulging yourself. Serve each slice warm with a generous drizzle of the tangy-sweet blueberry sauce for a show-stopping finish. With minimal prep time and a decadent result, this recipe is destined to be your go-to dessert for any occasion!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 0.25 cup Limoncello
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 2 Lemons, zested
- 2 cups Fresh blueberries
- 0.33 cup Granulated sugar (for sauce)
- 0.25 cup Water
- 1 tablespoon Lemon juice
- 2 teaspoons Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the limoncello and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined and smooth.
Fold in the lemon zest for extra brightness and flavor.
Pour the batter into the prepared loaf pan and spread it evenly. Smooth the top gently with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the blueberry sauce, combine the fresh blueberries, granulated sugar, water, and lemon juice in a medium saucepan over medium heat.
Cook while stirring frequently until the blueberries begin to release their juices, about 5 minutes.
In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Stir the slurry into the blueberry mixture and simmer for an additional 2-3 minutes until thickened.
Remove the sauce from heat and let it cool slightly.
Slice the limoncello pound cake and serve it drizzled with the warm blueberry sauce for a delightful dessert!
Nutrition Facts
Calories |
5346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.3 g | 282% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 789.8 g | 287% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 530.3 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 407 mg | 31% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
