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To make a delicious Lemon Blueberry Pound Cake, gather these simple ingredients: - 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 tablespoon freshly grated lemon zest - 3 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon fine salt - 1 cup buttermilk - 1 ½ cups fresh blueberries - Powdered sugar (for dusting) - Fresh lemon slices (for garnish) Each ingredient plays a key role in making this cake moist and flavorful. The unsalted butter adds richness, while the sugar sweetens the batter. Eggs help bind everything together, creating a soft texture. Vanilla and lemon zest add a lovely aroma and brightness. I love using buttermilk for its tangy flavor. It keeps the cake moist and tender. Lightly coating the blueberries in flour prevents them from sinking in the batter. This helps distribute those juicy bursts of fruit throughout each slice. Don’t forget the powdered sugar! A dusting on top makes the cake look extra special. Fresh lemon slices can also make your cake pop with color. These ingredients come together to create a treat you’ll want to share with everyone. - Preheat your oven to 350°F (175°C). - Prepare a 9x5 inch loaf pan by greasing it with butter. Dust it with flour or line it with parchment paper. This helps the cake come out easily. - In a large bowl, cream 1 cup of softened unsalted butter with 2 cups of granulated sugar. Use an electric mixer and beat until fluffy, around 5 minutes. - Add 4 large eggs one by one, mixing well after each. Stir in 1 teaspoon of pure vanilla extract and 1 tablespoon of freshly grated lemon zest until blended. - In a medium bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of fine salt until mixed. - Gradually add the dry mix to the butter mixture. Start with one-third of the flour, mix until just combined, then add half of 1 cup of buttermilk. Repeat this step until all dry and wet ingredients combine. Be careful not to overmix. - Lightly coat 1 ½ cups of fresh blueberries with flour. This helps them stay afloat in the batter. - Gently fold the blueberries into the batter, making sure they spread evenly without crushing them. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. - Place the pan in the oven and bake for 55-65 minutes. Test doneness with a toothpick; it should come out clean or with a few moist crumbs. - After baking, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. - Once cooled, dust the top with powdered sugar if you like. For a bright touch, add fresh lemon slices on top or around the cake. To get a soft, fluffy pound cake, avoid overmixing the batter. Overmixing can make the cake dense. Mix just until ingredients blend. This keeps air in the batter, which is key for lightness. Using room temperature ingredients is also important. When butter, eggs, and buttermilk are warm, they blend better. This helps create a smooth batter and a tender cake. Want to boost the lemony taste? Add more lemon zest or juice. This gives the cake a bright and fresh flavor. You can use up to two tablespoons of zest for a stronger kick. High-quality vanilla extract makes a big difference, too. Choose pure vanilla over imitation for a richer taste. This little swap can elevate your cake's flavor profile. For serving, slice the cake and place it on a fancy platter. A light dusting of powdered sugar adds a sweet touch. Scatter fresh blueberries around the cake for color and a pop of flavor. To make your dish even prettier, add fresh lemon slices on top. This not only looks great but adds extra zest for those who crave more lemon. These simple garnishes make your pound cake shine! {{image_4}} You can switch up the fruit in this cake. Raspberries or strawberries work well instead of blueberries. Both fruits add a nice twist. You can also mix different fruits. Try adding 1 cup of raspberries and ½ cup of blueberries. This mix gives great taste and color. Want a healthier cake? Use whole wheat flour instead of all-purpose flour. Whole wheat adds fiber and makes the cake more filling. You can also swap Greek yogurt for buttermilk. Greek yogurt keeps the cake moist and adds protein. If you want a vegan cake, you can easily make changes. Use flaxseed meal or applesauce as egg replacements. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water to replace one egg. For a dairy-free option, use almond milk or coconut milk. These swaps keep the flavor while making the cake vegan-friendly. You can store your lemon blueberry pound cake at room temperature. Wrap it tightly in plastic wrap. This helps keep it moist and fresh. You can also place it in an airtight container. If your kitchen is hot or humid, consider refrigeration. Just keep in mind that this may change the cake's texture. To freeze your pound cake, first let it cool completely. Wrap it in plastic wrap and then foil. This will protect it from freezer burn. For best results, slice the cake before freezing. This allows you to thaw only what you need. To thaw, place the cake in the fridge overnight. You can also leave it at room temperature for a few hours. Your pound cake will stay fresh for about 4 to 5 days at room temperature. If stored in the fridge, it can last up to a week. Check for signs of spoilage, like a dry texture or mold. If the cake smells off or looks different, it’s best to toss it. If you lack buttermilk, don’t worry! You can make an easy substitute. Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes. This creates a tangy flavor similar to buttermilk. You can also use plain yogurt, thinned with a bit of water, as another option. Yes, you can make this pound cake gluten-free. Use a gluten-free flour blend. Look for blends that contain xanthan gum; this helps bind the ingredients. Almond flour can also work, but mix it with coconut flour for better texture. Always check the package for measurements. To test if your pound cake is ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. Watch for cracks on the top and a golden color. Avoid overbaking, as this can make your cake dry. Yes, icing can add a sweet touch. A simple lemon glaze works well! Mix powdered sugar with lemon juice until smooth. Drizzle it over the cooled cake. You can also try cream cheese icing for a richer flavor. Just spread it on top for a lovely finish. In this blog post, I shared the key ingredients and steps to make a delicious pound cake. We covered tips for perfect texture, flavor enhancements, and presentation ideas. You can even try different fruits or healthier options to fit your needs. Remember, proper storage keeps the cake fresh, and the FAQs will help if you have questions. Enjoy baking, and let your creativity shine with this easy-to-follow recipe!

Lemon Blueberry Pound Cake Bakery

Indulge in the delightful flavors of Lemon Blueberry Bliss Pound Cake! This moist and zesty cake is a perfect blend of fresh blueberries and bright lemon zest, making it a delightful treat for any occasion. With easy-to-follow steps and simple ingredients, you’ll impress everyone with your baking skills. Don’t miss out on this delicious recipe! Click to discover how to make this scrumptious pound cake today.
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Ingredients
  

1 cup unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 tablespoon freshly grated lemon zest

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon fine salt

1 cup buttermilk, at room temperature

1 ½ cups fresh blueberries, lightly coated with flour

Powdered sugar, for dusting (optional)

Fresh lemon slices, for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with butter and dusting it with flour, or line the pan with parchment paper for easier cake removal later.

    In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed until the mixture is light and fluffy, approximately 5 minutes.

      Add the eggs to the butter mixture, one at a time, mixing well after each addition to ensure they are fully incorporated. Then, stir in the vanilla extract and the freshly grated lemon zest until blended.

        In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.

          Gradually add the dry ingredients to the butter and sugar mixture, alternating with the buttermilk. Start with one-third of the flour mixture, mix until just combined, then add half of the buttermilk, and repeat until all ingredients are included. Be cautious not to overmix; you want a light batter.

            Carefully fold in the lightly floured blueberries, ensuring they are evenly distributed throughout the batter without crushing them.

              Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.

                Place the loaf pan in the preheated oven and bake for 55-65 minutes. The pound cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

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

                    When the cake has cooled, generously dust the top with powdered sugar if desired. To elevate the presentation, arrange a few fresh lemon slices on top or around the cake for a vibrant touch.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices

                        - Presentation Tips: Slice the cake and serve it on a decorative platter. A light dusting of powdered sugar on top, accompanied by scattered fresh blueberries, will create an elegant and inviting display.