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Here is what you need to make a tasty lemon blueberry pound cake: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - Zest of 1 medium lemon - 2 tablespoons freshly squeezed lemon juice - ½ cup sour cream - 1 cup fresh blueberries - 2 tablespoons all-purpose flour (for blueberries) - Optional: Powdered sugar for garnishing Each ingredient plays a special role. The flour gives the cake structure. The baking powder and baking soda help it rise. Salt balances the flavors. Butter adds richness, while sugar sweetens the cake. Eggs bind everything together and give it moisture. The lemon zest and juice bring a bright flavor. Sour cream adds more moisture and a slight tang. Fresh blueberries give bursts of sweetness. Coating them in flour helps keep them from sinking. If you want a sweet look, dust with powdered sugar before serving. For the full recipe, follow the steps in this guide to enjoy a slice of lemon blueberry pound cake. Start by preheating your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan well. This keeps the cake from sticking. In a medium bowl, whisk together 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Make sure there are no lumps. Set this aside for later. In a large bowl, mix ½ cup softened butter and 1 cup granulated sugar. Use an electric mixer on medium speed. Mix until it is light and fluffy. This should take about 3-4 minutes. Add 2 large eggs to the bowl, one at a time. Mix well after each egg. Then, add 2 teaspoons vanilla extract, zest of 1 lemon, and 2 tablespoons lemon juice. Mix until everything is well combined. Gradually mix the dry ingredients into the wet mixture. Alternate this with ½ cup sour cream. Start and end with the flour mix. Mix gently so you do not overmix. In a small bowl, toss 1 cup of blueberries with 2 tablespoons of flour. This helps them stay suspended in the batter. Carefully fold the blueberries into the batter using a rubber spatula. Pour the batter into the greased loaf pan. Use a spatula to smooth the top so it bakes evenly. Place the loaf pan in the oven. Bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. If the top starts to brown too fast, loosely cover it with foil halfway through. Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. After that, gently transfer it to a wire rack to cool completely. Before serving, dust the top with powdered sugar. This adds a nice touch and makes it look pretty. For the full recipe, check the details above! To get a soft and fluffy lemon blueberry pound cake, use room temperature ingredients. This includes butter, eggs, and sour cream. When these items are warm, they mix better. This ensures your batter is smooth and creamy. You’ll notice a big difference in the cake’s texture. It will rise nicely and have a tender crumb. Blueberries can sink to the bottom of the cake. To stop this, use the coating with flour method. Take your fresh blueberries and toss them in 2 tablespoons of flour before adding them to the batter. This helps them stay suspended. When you fold them into the batter, do it gently. This way, they won’t break and will stay evenly distributed. To know when your cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If there is batter on the toothpick, it needs more time. Be sure to check after 55 minutes of baking. If the top gets too brown, cover it with foil. This will help it bake evenly without burning. {{image_4}} You can add a crunchy twist by mixing in nuts. I suggest walnuts or pecans for a nice texture. Chop them into small pieces and fold them into the batter with the blueberries. This adds flavor and a delightful crunch to every bite. To make a simple glaze, combine powdered sugar with fresh lemon juice. Mix until smooth. Drizzle this glaze over the cooled cake for an extra burst of lemon flavor. It adds a lovely shine and sweetness that pairs well with the blueberries. You can switch up the berries if you want. Raspberries or blackberries work great in this recipe. They offer a different taste but still complement the lemon well. Just make sure to adjust the sugar slightly if you use tart berries. To keep your lemon blueberry pound cake fresh, use an airtight container. This keeps the cake moist and tasty. Store it at room temperature for best results. Avoid direct sunlight and heat. If you plan to eat it within a few days, this method works well. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Next, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps to avoid freezer burn. You can freeze the pound cake for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. At room temperature, the pound cake lasts about three days. If you store it in the fridge, it can last up to a week. Just remember, the cake may dry out in the fridge. So, it’s best to enjoy it fresh! For the full recipe, refer to the section above. Yes, you can use frozen blueberries. You do not need to thaw them. Just toss them in flour as the recipe says. This helps keep them from sinking to the bottom. However, if you thaw them, they may get mushy. I suggest using them frozen for better texture. To make this cake dairy-free, use coconut oil instead of butter. You can also swap sour cream for coconut yogurt. These substitutes keep the cake moist and tasty. Just be sure the yogurt is plain, not flavored. Lemon and blueberry pair well with herbs like thyme and mint. You could also try adding a pinch of cinnamon or nutmeg. These flavors add a nice twist. Experimenting can lead to exciting new tastes. Yes, you can! Use mini loaf pans to make smaller cakes. Fill each pan about halfway with batter. Bake for about 25-30 minutes. Check for doneness with a toothpick, just like the larger cake. This blog post covered everything you need for a tasty lemon blueberry pound cake. You learned about the key ingredients, step-by-step instructions, and helpful tips. Don’t forget to try the variations or store leftovers for later. The right techniques can help your cake shine. Enjoy the process and the delicious results. Happy baking!

Lemon Blueberry Pound Cake

Indulge in the delightful flavors of Lemon Blueberry Pound Cake! This easy recipe combines zesty lemon and sweet blueberries for a moist and tangy treat. Follow our simple step-by-step instructions, and impress your friends and family with this delicious dessert. Perfect for gatherings or as a weekend snack, this cake will be a favorite.
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened at room temperature

1 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

Zest of 1 medium lemon

2 tablespoons freshly squeezed lemon juice

½ cup sour cream, at room temperature

1 cup fresh blueberries (or frozen, if fresh ones are unavailable)

2 tablespoons all-purpose flour (for tossing the blueberries)

Optional: Powdered sugar for garnishing

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan thoroughly to prevent sticking.

    Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. Make sure there are no lumps. Set this mixture aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.

        Incorporate Eggs and Flavorings: Add the eggs to the creamed mixture one by one, ensuring to beat well after each addition. Follow by mixing in the vanilla extract, lemon zest, and lemon juice until everything is thoroughly combined.

          Combine Wet and Dry Ingredients: Gradually mix the reserved dry ingredients into the wet mixture, alternating with the sour cream. Start and end with the flour mixture, mixing gently until just combined—do not overmix.

            Prepare Blueberries: In a small bowl, toss the blueberries with the 2 tablespoons of flour to coat them lightly; this helps prevent the blueberries from sinking during baking. Carefully fold these blueberries into the cake batter using a rubber spatula.

              Transfer to the Pan: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula for an even bake.

                Bake to Perfection: Place the loaf pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil halfway through the baking process.

                  Cooling Phase: Once baked, take the pound cake out of the oven and let it cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely.

                    Finishing Touches: For an extra touch of sweetness, dust the top with powdered sugar just before slicing and serving.

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

                        Presentation Tips: Serve slices on a decorative plate with a few fresh blueberries and a lemon wedge for a visually pleasing presentation.