Lemon Blueberry Pound Cake
Welcome to the world of dessert glory with this delightful Lemon Blueberry Pound Cake! Brimming with fresh blueberries and zesty lemon flavor, this cake is a slice of sunshine on your plate. Imagine a moist, buttery cake that not only makes your taste buds dance but also fills your home with an inviting aroma. This recipe is a family favorite that’s perfect for any occasion, from casual brunches to elegant tea parties. Did you know that lemon cake dates back to ancient Greece? It was initially cherished by the Roman Empire for its refreshing taste. With just a few simple ingredients and a quick prep time, you can create a dessert that impresses everyone at the table without spending hours in the kitchen. If you love fruit-infused sweets as much as we do, you might want to check out our Blueberry Muffins recipe, which is another favorite for breakfast or snacks. So, gather your ingredients and get ready to bake a slice of happiness!
What is Lemon Blueberry Pound Cake?
Have you ever stopped to ponder the delightful name “Lemon Blueberry Pound Cake”? It sounds fancy, doesn’t it? Like something you would find in a chic bakery downtown! But let’s break it down. First, there’s “pound cake,” a name derived from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour. Talk about rich! And then you have the refreshing combo of lemon and blueberry, which just screams summer. It’s almost like a citrusy hug with each bite! As the classic saying goes, “the way to a man’s heart is through his stomach,” and if this cake is on the menu, it’s going to be a love affair for sure! So, why not whisk up this delightful treat? Your taste buds will thank you!
Why You’ll Love This Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is not just any dessert; it’s a celebration on a plate! The bright, tangy lemon flavor cuts through the sweetness of the cake, while ripe blueberries burst with juicy goodness in every forkful. Making this cake at home is also light on your wallet compared to purchasing gourmet versions at your local bakery. Imagine the satisfaction of serving a homemade cake that looks like a masterpiece! Plus, this recipe is so simple, anyone can do it! If you’re into fruity desserts, you might also want to explore our Raspberry Almond Cake; it’s another showstopper! So, don’t hesitate—give this Lemon Blueberry Pound Cake a try, and savor every delightful bite!
How to Make Lemon Blueberry Pound Cake
Quick Overview
The Lemon Blueberry Pound Cake is an easy-to-make, flavorful treat that’s perfect for both novice and experienced bakers. Within an hour, you can have a beautifully baked cake that’s moist, tangy, and bursting with blueberries. Whether it’s for a family gathering or simply your sweet cravings, this cake delivers on taste and satisfaction in a big way!
Key Ingredients for Lemon Blueberry Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries (tossed in flour)
Step-by-Step Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and grease a bundt pan or loaf pan with butter and flour.
- Mix Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Together: Gradually add the dry mixture to the creamed mixture, alternating with the sour cream. Mix until just combined.
- Add Zest and Juice: Gently fold in the lemon zest and lemon juice for that unmistakable citrus flavor.
- Toss Blueberries: Lightly coat the blueberries in a bit of flour (this prevents them from sinking) and fold them into the batter.
- Bake: Pour the batter into your prepared pan and bake for about 55-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Cool and Serve: Once baked, allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
What to Serve Lemon Blueberry Pound Cake With
Slice up this Lemon Blueberry Pound Cake and serve it with fresh whipped cream for a light touch, or pair it with a scoop of vanilla ice cream for an indulgent dessert experience. A hot cup of tea or coffee also complements this cake beautifully, making it a delightful treat during afternoon tea!
Top Tips for Perfecting Lemon Blueberry Pound Cake
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
- Don’t Overmix: When combining the dry ingredients, mix only until incorporated. Overmixing can result in a dense cake.
- Fresh Blueberries: Opt for fresh blueberries when possible, as frozen ones can introduce excess moisture into the batter.
- Zesting Technique: Use a microplane or fine grater for an even zest that releases maximum flavor without the pith.
Storing and Reheating Tips
Store any leftover Lemon Blueberry Pound Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. To reheat, simply slice and microwave for 10-15 seconds until warm, or enjoy it cold!
This Lemon Blueberry Pound Cake is easy, delicious, and comforting—a perfect addition to any dessert table. So roll up your sleeves, grab your mixing bowls, and let’s bake some memories! Your cake is waiting!
Lemon Blueberry Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 cups fresh blueberries tossed in flour
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and grease a bundt pan or loaf pan with butter and flour.
- Mix Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Together: Gradually add the dry mixture to the creamed mixture, alternating with the sour cream. Mix until just combined.
- Add Zest and Juice: Gently fold in the lemon zest and lemon juice for that unmistakable citrus flavor.
- Toss Blueberries: Lightly coat the blueberries in a bit of flour (this prevents them from sinking) and fold them into the batter.
- Bake: Pour the batter into your prepared pan and bake for about 55-60 minutes, or until a toothpick comes out clean when inserted into the center.
- Cool and Serve: Once baked, allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
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