Lemon Blueberry Pound Cake

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 2 teaspoons vanilla extract - 2 tablespoons lemon zest - ½ cup sour cream - 1 cup fresh blueberries - 2 tablespoons lemon juice When I make my lemon blueberry pound cake, I always start with fresh ingredients. Fresh blueberries add a burst of flavor. I love using real lemon zest, too. It brings out a bright and zesty taste. You will need a few tools for this recipe. A 9x5 inch loaf pan works best. Mixing bowls help keep things organized. An electric mixer makes creaming the butter and sugar easy. A whisk and spatula are handy for mixing and folding the batter. This simple list of ingredients helps me create a beautiful treat. You can find the full recipe for more detailed steps. 1. Preheat your oven to 350°F (175°C). This helps the cake cook evenly. 2. Grease a 9x5 inch loaf pan. This step keeps the cake from sticking. 3. In a medium bowl, whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt Set this mixture aside for later use. 1. In a large bowl, cream together: - ¾ cup unsalted butter, softened - 1 cup granulated sugar Beat these until fluffy. This should take about 3-5 minutes. 2. Add eggs one at a time. Mix well after each one. Include: - 3 large eggs Then stir in: - 2 teaspoons vanilla extract - 2 tablespoons lemon zest 3. Gradually mix in the dry ingredients. Alternate this with: - ½ cup sour cream - 2 tablespoons lemon juice Start and end with the flour mix. Stir until just combined. 1. Gently fold in: - 1 cup fresh blueberries Be careful not to crush them. 2. Pour the batter into your prepared loaf pan. Spread it evenly. 3. Bake for 50-60 minutes. Check doneness with a toothpick. If it comes out clean, the cake is ready! 4. If the top browns too fast, cover loosely with foil for the last 15 minutes. 5. After baking, let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack. Allow it to cool completely. For more details, check the Full Recipe. - Use room temperature ingredients for better mixing. - Don’t overmix the batter after adding flour. These tips help create a smooth batter. When ingredients are at room temperature, they blend easier. This makes your cake light and fluffy. Overmixing can make your pound cake dense. Mix just until you see no dry flour. - Use fresh lemon juice for the best flavor. - Consider adding a glaze for extra sweetness. Fresh lemon juice brightens the cake. It adds a zing that pairs perfectly with blueberries. A simple glaze of powdered sugar and lemon juice enhances sweetness. Drizzle it over cooled cake for a lovely finish. - Serve with whipped cream or a dusting of powdered sugar. - Pair with tea or coffee for a delightful treat. Whipped cream adds a creamy texture. Powdered sugar gives a sweet touch. Enjoying this cake with tea or coffee makes for a perfect snack. You can also add fresh blueberries on top for extra flair. For the full recipe, check the detailed instructions above. {{image_2}} You can change the flavor of your lemon blueberry pound cake in fun ways. - Add poppy seeds for a unique twist. They give a nice crunch. - Substitute other berries like raspberries or blackberries for a new taste. These berries add their own sweet flavors. If you need a gluten-free option, it's easy to make. Just use a gluten-free flour blend. This swap keeps the cake soft and moist. Want a lower-sugar treat? You can replace granulated sugar with a sugar substitute. This keeps the cake sweet without the extra calories. To keep your cake fresh, store it in an airtight container. This will help keep the moisture in. You can keep it at room temperature for up to four days. If you want to store it longer, freezing is a great option. If you want to freeze the cake, wrap it tightly in plastic wrap first. Then, wrap it in foil to keep it safe. This double layer prevents freezer burn. Your cake can last up to three months in the freezer. When you are ready to enjoy your cake, thaw it in the fridge. Let it sit overnight to get soft. This helps the flavors come back to life. Enjoy it the next day! For more detailed steps, check the Full Recipe. Check with a toothpick for doneness. Insert it into the center of the cake. If it comes out clean, your cake is ready. If not, bake for a few more minutes. Yes, but do not thaw before adding to the batter. Frozen blueberries help keep the batter cool. They also hold their shape better during baking. Typically 3-4 days at room temperature or up to 3 months in the freezer. Just make sure to store it in an airtight container to keep it fresh. Yes, adjust baking time as needed in a smaller pan. A smaller loaf will bake faster, so keep an eye on it. Slice and serve with fresh fruit or a light syrup. You can also dust it with powdered sugar for extra flair. Options are available for gluten-free, low-sugar, and dairy-free adaptations. You can easily swap out ingredients to fit your needs. Check the Full Recipe for specific options. This post covered a simple and tasty lemon blueberry pound cake recipe. You learned the key ingredients, tools needed, and step-by-step instructions. I shared tips to enhance flavor and offered variations to suit your taste. Storing and freezing guidelines help you enjoy it longer. Remember, baking can be fun and creative. So gather your ingredients and start mixing! Enjoy your delicious creation and share it with family and friends.$

Lemon Blueberry Pound Cake

Indulge in the sweet and tangy flavor of Lemon Blueberry Bliss Pound Cake! This easy recipe combines fresh blueberries and zesty lemon for a delightful treat perfect for any occasion. With just a few simple ingredients, you can whip up this moist and flavorful cake in no time.

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 tablespoons lemon zest (about 1 large lemon)

½ cup sour cream

1 cup fresh blueberries (plus extra for garnish)

2 tablespoons lemon juice

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Gradually mix in the dry ingredients, alternating with sour cream and lemon juice. Start and end with the flour mixture. Mix until just combined.

Gently fold in the fresh blueberries into the batter, being careful not to crush them.

Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to remove air bubbles.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil in the last 15 minutes of baking.

Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

Presentation Tips: Slice the pound cake and serve it on a beautiful platter. Garnish with a few fresh blueberries and a sprinkle of powdered sugar for an elegant touch!