Lemon Blueberry Pound Cake is a delightful blend of zesty lemon and sweet blueberries, creating a moist and flavorful dessert that’s perfect for any occasion. This easy-to-follow recipe will guide you through making a delicious pound cake that is sure to impress your family and friends. With its vibrant flavors and beautiful presentation, this cake is a must-try for anyone who loves fruity desserts.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (or frozen, if out of season)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to ensure the cake releases easily after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate everything evenly.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture.
Step 5: Add Lemon and Blueberries
Fold in the lemon zest, lemon juice, and blueberries gently into the batter. Be careful not to overmix to keep the blueberries intact.
Step 6: Pour into Pan
Pour the batter into the prepared bundt pan or loaf pan, smoothing the top with a spatula.
Step 7: Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it with aluminum foil.
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to do not thaw them before adding them to the batter to prevent them from bleeding into the cake.
How do I store Lemon Blueberry Pound Cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, but make sure to check the package for any additional binding agents needed.
What can I serve with Lemon Blueberry Pound Cake?
This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of lemon glaze for extra sweetness.