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- 1½ cups all-purpose flour - ½ cup unsalted butter, softened - 1¼ cups fresh blueberries - 1 teaspoon baking powder - 1 cup sugar - 3 large eggs - Zest from 1 large lemon - 1 teaspoon pure vanilla extract - 2 tablespoons fresh lemon juice For this blueberry lemon pound cake, I focus on simple, fresh ingredients. The all-purpose flour gives structure, while the butter adds richness. Fresh blueberries burst with flavor, making each bite a delight. Baking powder helps the cake rise, ensuring a light texture. Sugar not only sweetens but also contributes to the cake's lovely crust. Eggs bind everything together, making a moist cake. To enhance flavor, I use lemon zest for a bright note. Pure vanilla extract adds warmth, while fresh lemon juice balances sweetness with a tangy kick. These ingredients work together to create a delightful dessert. When you gather these ingredients, you set the stage for a delicious baking adventure. So, let’s get ready to bake something special! {{ingredient_image_2}} Preheat your oven to 350°F (175°C). This step is crucial for even baking. Next, prepare your loaf pan. Grease it well with butter or cooking spray. Line the bottom with parchment paper. This makes it easy to remove the cake after baking. In a medium bowl, whisk together the following dry ingredients: - 1½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon fine sea salt Mix these well, so they are evenly combined. Set this mixture aside for later. In a large bowl, cream together the butter and sugar. Use an electric mixer on medium speed for about 3-4 minutes. You want the mixture to look light and fluffy. Next, add the eggs one by one. Beat well after each egg. This keeps the mixture smooth and creamy. Now, it's time to mix the wet and dry ingredients. Start by adding one-third of the dry mixture to the butter mix. Then, add half of the sour cream. Repeat this process. Finish with the remaining dry ingredients. Mix gently so you do not overmix. Some lumps are okay. Next, fold in the blueberries and fresh lemon juice using a spatula. Be gentle to avoid breaking the berries. Carefully pour the batter into the prepared loaf pan. Smooth the top with a spatula. Place the pan in the oven and bake for 55-60 minutes. To check for doneness, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. How to avoid overmixing the batter? To avoid overmixing the batter, mix until just combined. When adding dry ingredients, stop mixing as soon as you see no dry flour. Some lumps are okay! This keeps your cake light and fluffy. Ensuring an even bake To ensure an even bake, rotate your cake halfway through baking. Oven spots can be hot or cool. By turning the pan, you help the cake bake evenly. Always check for doneness with a toothpick. Options for substituting sour cream If you don’t have sour cream, you can use plain yogurt or buttermilk. Both give moisture and tang. This keeps the cake rich and soft. Adding spices or extracts for extra flavor You can spice things up! Try adding a pinch of cinnamon or nutmeg. A dash of almond extract can also add depth. These add subtle layers of flavor to your pound cake. Using powdered sugar for decoration After your cake cools, sift powdered sugar on top. This gives a lovely snowy look. It adds sweetness without being too heavy. How to arrange blueberries and lemon slices For a charming touch, arrange fresh blueberries and lemon slices on top. Spread them out nicely for a beautiful display. This makes your cake look as good as it tastes! Pro Tips Use Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature. This helps create a smoother batter and better texture in your pound cake. Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake, so it’s okay if there are a few lumps. Fresh Blueberries: For the best flavor and texture, use fresh blueberries. If using frozen, do not thaw them before adding to the batter, as this can make the cake soggy. Check for Doneness: Start checking the cake for doneness a few minutes before the suggested baking time. Ovens can vary, and you want to avoid overbaking. {{image_4}} You can easily adapt this recipe to fit your needs. For a gluten-free option, swap all-purpose flour for almond or coconut flour. Both of these flours add a nice nutty flavor. Make sure to adjust the liquid as needed, since these flours absorb moisture differently. If you want a vegan version, replace eggs with flaxseed meal or applesauce. Use vegan butter instead of regular butter. You can also use plant-based sour cream for a creamy texture. These swaps keep the cake moist and tasty. Want to change up the flavors? Raspberries or blackberries work well in this cake. They add a tart taste that pairs nicely with lemon. You can mix different berries too for a fun twist. For something unique, try adding herbs like thyme. Just a small amount can make a big difference in flavor. Thyme brings a fresh taste that contrasts well with the sweetness of the cake. If you want to serve smaller portions, make mini loaves or cupcakes. This way, everyone can enjoy their own little cake. Bake mini loaves for about 25 to 30 minutes. Cupcakes will need about 18 to 20 minutes. For serving suggestions, this cake is great for brunch or as a light dessert. Pair it with tea or coffee for a delightful afternoon treat. You can also serve it at parties, adding a sprinkle of powdered sugar and fresh blueberries for a fancy touch. To keep your leftover pound cake fresh, wrap it well. Use plastic wrap or an airtight container. This helps to keep moisture in and air out, which is key for great taste. Make sure to store it at room temperature. It will stay good for about three days. If you want it to last longer, freezing is a good option. To freeze your cake, let it cool completely first. Wrap it in plastic wrap, ensuring it's tight. Then, place it in a freezer-safe bag or container. This method helps prevent freezer burn. You can freeze the cake for up to three months without losing flavor. When you're ready to eat it, thaw the cake in the fridge overnight. This keeps it moist and tasty. Enjoy a slice of your cake any time! Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. They work well, but do not thaw them first. This keeps the batter from turning blue. Frozen berries may also add moisture to the cake. How can I tell when the cake is fully baked? To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If the toothpick has wet batter, bake it a bit longer. What to do if the cake sinks in the middle? A sinking cake may mean the oven was too hot or the batter was overmixed. To fix this, avoid opening the oven door while baking. Make sure to mix the batter just until combined. Why did my pound cake turn out dense? A dense pound cake can happen if you added too much flour or did not cream the butter enough. Make sure to measure your flour correctly and cream the mixture until light and fluffy. What beverages pair well with this cake? This cake pairs nicely with tea or coffee. A glass of lemonade also complements the lemon flavor well. If you prefer something fruity, try a berry smoothie. Can I serve it with a sauce or glaze? Yes! A light lemon glaze or vanilla sauce adds extra flavor. You can simply mix powdered sugar with lemon juice to create a quick glaze. Drizzle it over the cooled cake for a tasty touch. This blog post shared how to make a delicious Blueberry Lemon Pound Cake. We explored key ingredients and precise measurements you need. I outlined the step-by-step baking process, tips for success, and variations for dietary needs. My final thought: This cake is easy and enjoyable to make. It’s perfect for any occasion. So, gather your ingredients and start baking your flavorful masterpiece! You will love the taste and aroma. Enjoy your baking!

Lemon Blueberry Delight Pound Cake

A moist and flavorful pound cake infused with lemon zest and fresh blueberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 large zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 0.5 cups sour cream, at room temperature
  • 1.25 cups fresh blueberries (plus extra for garnish)
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it well and lining the bottom with parchment paper for effortless removal after baking.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined. Set this mixture aside for later use.
  • In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed for approximately 3-4 minutes until the mixture appears light, fluffy, and pale.
  • Add the eggs one by one to the butter-sugar mixture, beating well after each addition until fully incorporated and the mixture is smooth.
  • Stir in the lemon zest and pure vanilla extract, mixing until thoroughly combined to infuse the batter with bright flavors.
  • Gradually incorporate the dry ingredients into the wet mixture, alternating with the sour cream. Start with a third of the dry mixture, mix until just combined, then add half of the sour cream. Repeat the process, finishing with the remaining dry ingredients. Be sure not to overmix; some lumps are okay.
  • Gently fold in the fresh blueberries and fresh lemon juice using a spatula, taking care to avoid breaking the berries as you mix.
  • Carefully pour the batter into the prepared loaf pan, smoothing the top with the spatula to create an even surface.
  • Place the pan in the preheated oven and bake for 55-60 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
  • Once baked, remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Notes

After the cake has cooled completely, sift powdered sugar over the top for a snowy finish. For a charming touch, adorn the cake with fresh blueberries and a few thin lemon slices, arranging them artfully for a stunning display.
Keyword blueberry, dessert, lemon, pound cake