Lemon Blueberry Pound Cake Gelato Sandwiches
These Lemon Blueberry Pound Cake Gelato Sandwiches are the ultimate summer dessert, combining buttery pound cake, creamy gelato, and bursts of sweet blueberries with bright lemon flavor. This easy homemade gelato sandwich recipe is perfect for warm-weather gatherings, offering a refreshing twist on classic ice cream sandwiches that’s both elegant and incredibly delicious.
What is the best gelato flavor for these sandwiches?
Lemon, vanilla, blueberry, or sweet cream gelato all pair beautifully with the lemon blueberry pound cake. You can also try mixed berry or cheesecake gelato for a fun twist.
Can I use store-bought pound cake?
Yes! A high-quality store-bought lemon or classic pound cake works perfectly if you’re short on time. Homemade pound cake is also a delicious option.
How do I keep the gelato sandwiches from melting too quickly?
Assemble the sandwiches quickly and freeze them for at least 1–2 hours before serving. This helps the gelato firm up and makes the sandwiches easier to handle.
How far in advance can I make gelato sandwiches?
You can assemble them up to one week in advance. Wrap each sandwich tightly in plastic wrap or parchment paper and store them in an airtight freezer-safe container.
Can I add toppings to the edges?
Yes! Roll the edges in fresh blueberries, crushed graham crackers, chopped pistachios, toasted coconut, white chocolate chips, or colorful sprinkles for extra flavor and texture.
How should I store leftover gelato sandwiches?
Keep them individually wrapped in the freezer inside an airtight container for up to 2 weeks to maintain the best texture and flavor.
Cook with me!
Lemon Blueberry Pound Cake Gelato Sandwiches
Ingredients
- 2 pints Talenti Madagascan Vanilla Bean Gelato
- 2 ¼ cups cake flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- Zest of 1 lemon
- 1 cup granulated cane sugar
- 1 cup softened unsalted butter
- 3 large eggs room temperature
- ¾ cup buttermilk room temperature
- 3 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 2/3 cup blueberry jam
Instructions
- Preheat oven to 350F. Butter and line with parchment paper a 9×5” loaf pan.
- In a bowl, mix the flour, baking powder and salt together. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the lemon zest and sugar. Rub together with your fingers to release the lemon essential oils.
- Add the butter and mix until incorporated, then beat on HIGH speed for 4 minutes.
- On Medium speed, add the eggs in one at a time.
- On LOW speed, gradually pour in the buttermilk, vanilla, and lemon juice.
- Add the flour mixture to mix just until combined. Use a rubber spatula to help finish folding in any remaining dry mixture to prevent over mixing.
- Transfer half the batter to the loaf pan. Add dollops of half blueberry jam. Repeat with the remaining batter and blueberry jam.
- Use a butter knife or skewers to swirl the batter together vertically, horizontally, then vertically once again.
- Bake on the middle oven rack for 15 minutes.
- Reduce heat to 325F to cook an additional 45 to 55 minutes, until center is set and a toothpick inserted into the center comes out clean.
- Let cool in the pan for 20 minutes the remove to a wire rack to cool completely.
- Slice the pound cake into ½” to ¾” thick slices. You’ll need an even amount, so slice into either 10 or 12 slices.
- Add a very generous scooping of the gelato on to half of the slices, then sandwich the remaining slices on top.
- Wrap tightly in either parchment paper or plastic wrap. Immediately store in the freezer to firm up for 4 to 8 hours. Remove from their wrapping to slice in half and serve.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This recipe is delicious and if you like lots of lemon flavor I suggest making a lemon juice glaze for the top. The batter did curdle a lot with the lemon juice but after the flour and baking it was perfectly fine. So good even without the ice cream.
Did you make the blueberry jam or buy premade?
hi brittany! either one will work here!!