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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.
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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.