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To make the zesty lemon blueberry pound cake, you will need the following: - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup sour cream - Zest of 2 lemons - 1/4 cup fresh lemon juice - 1 1/2 cups fresh blueberries (lightly coated in flour) These ingredients combine to create a cake that is moist and flavorful. Each item plays a role in building taste and texture. The butter gives richness, while sugar adds sweetness. The eggs help bind everything together. Flour provides structure, ensuring the cake rises beautifully. The baking powder and baking soda create lift. The salt enhances all the flavors. Sour cream adds moisture and a slight tang. The lemon zest and juice bring brightness, making the cake refreshing. Finally, blueberries burst with juice and sweetness, adding a pop of flavor. When you gather these ingredients, you set the stage for a delightful treat. Enjoy the process of measuring and mixing. Each step builds excitement for the delicious cake ahead. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. - In a large bowl, cream the softened butter and granulated sugar. Mix until light and fluffy, about 3-5 minutes. - Add the eggs one at a time. Mix well after each egg goes in. - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. - Gradually add the dry mix to the butter mixture, alternating with sour cream. Start and end with the flour. Mix until just combined. - Gently fold in the lemon zest and juice, making sure they mix well. - Lightly coat the blueberries in flour to stop them from sinking. Fold the blueberries into the batter. - Pour the batter into the prepared loaf pan. Smooth the top with a spatula. - Bake in the preheated oven for 60-70 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. - Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To bake a great lemon blueberry pound cake, start with the right oven temperature. Preheat your oven to 350°F (175°C). This ensures even baking. Check your oven with an oven thermometer. It helps to be precise. Next, let’s talk about the batter. Aim for a smooth and creamy consistency. Cream the butter and sugar until fluffy. This makes the cake light. When adding eggs, do it one at a time. Mix well after each addition. Make your cake shine by dusting it with powdered sugar. It adds a sweet touch. Use a fine mesh sieve for even coverage. Consider garnishing with fresh fruits. Place a few blueberries on top. Add a slice of lemon for color. This makes your cake look extra special. One common mistake is overmixing the batter. This can make your cake tough. Mix just until combined. Remember, lumps are okay! To keep your blueberries from sinking, coat them lightly in flour before adding to the batter. This helps them stay suspended. Fold them in gently, and you’ll have a beautiful cake. Pro Tips Use Room Temperature Ingredients: Allow your butter and eggs to come to room temperature before mixing. This ensures a smoother batter and better rise. Don’t Overmix the Batter: Mixing too much can lead to a dense cake. Mix just until the ingredients are combined for a light and fluffy texture. Adjust Baking Time: All ovens are different. Start checking your cake at the 60-minute mark to avoid overbaking. A toothpick should come out clean when it’s done. Store Properly: To keep your pound cake fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days or in the refrigerator for up to a week. {{image_2}} You can use almond flour instead of all-purpose flour for a gluten-free option. Almond flour gives a nutty flavor and moist texture. Just remember, it absorbs more liquid, so adjust your sour cream and lemon juice slightly. If you want to swap out sour cream, use Greek yogurt. It adds creaminess and a slight tang. You can also try buttermilk for a lighter cake. Both options work well in this recipe. Want to add a twist? Try mixing in herbs like basil or mint. They bring a fresh taste that pairs well with lemon and blueberries. Just a small amount will brighten up your cake. You can also experiment with other fruits. Raspberries, blackberries, or even peaches can be great additions. Just keep the amount similar to the blueberries for balance in the cake. Layer your cake with a lemon glaze for extra sweetness. A simple glaze made from lemon juice and powdered sugar looks beautiful and adds zing. Serve the cake with whipped cream or a scoop of ice cream. Both options add creaminess and contrast with the zesty flavors. Garnish with fresh berries for that wow factor! To keep your Zesty Lemon Blueberry Pound Cake fresh, wrap it well. Use plastic wrap or foil to cover the cake tightly. This helps keep moisture in and prevents it from drying out. I recommend storing it at room temperature. If you plan to keep it longer, an airtight container works great. This way, you can enjoy the cake for days. To freeze your pound cake, first let it cool completely. Wrap it tightly in plastic wrap, then in foil. This adds a layer of protection from freezer burn. You can freeze it for up to three months. When you're ready to eat it, remove the cake from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. If you want, you can reheat it in the oven at a low temperature for about 10 minutes. The cake lasts about 3 to 4 days at room temperature. Keep it covered to stay fresh. If you see any mold, it's time to toss it. Signs of spoilage include a dry texture or an off smell. Always check before serving to ensure it’s safe to eat. Yes, you can use frozen blueberries. Just make sure to thaw them first. Pat them dry with a paper towel to remove excess moisture. This helps prevent the cake from becoming too wet. Coating them lightly in flour before folding them in is still a good idea. This method keeps them from sinking to the bottom. To create a vegan version, swap the eggs with flaxseed meal or applesauce. Use a vegan butter substitute instead of regular butter. Choose plant-based sour cream or yogurt for a creamy texture. All-purpose flour and other ingredients can stay the same. The result will still be delicious and moist. You can serve pound cake with fresh fruit, whipped cream, or a drizzle of lemon glaze. It pairs well with ice cream too. A cup of tea or coffee complements the cake nicely. For a fancy touch, garnish with mint leaves or edible flowers for a beautiful presentation. Yes, you can double the recipe. Make sure to use a larger loaf pan. You may need to adjust baking time, so check for doneness a bit earlier. Keep an eye on the cake. A toothpick should come out clean when it’s fully baked. A dense cake can result from overmixing the batter or using too much flour. Always measure flour correctly by spooning it into the cup and leveling it off. Mixing too long can add air, which makes the cake lighter. Follow the mixing instructions carefully for the best result. In this blog post, we covered all the key steps to create a delicious lemon blueberry pound cake. You learned about the essential ingredients, step-by-step instructions, and tips for perfecting your bake. We explored variations to customize your cake and discussed storage to keep it fresh. Remember, baking is both an art and a science. Follow the tips closely to avoid common mistakes. Enjoying your creation is the final pleasure. Happy baking!

Zesty Lemon Blueberry Pound Cake

A deliciously moist pound cake bursting with fresh blueberries and zesty lemon flavor.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup sour cream
  • 2 zest lemons
  • 0.25 cup fresh lemon juice
  • 1.5 cups fresh blueberries, lightly coated in flour

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
  • Add the eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined.
  • Fold in the lemon zest and lemon juice gently until evenly distributed.
  • Finally, coat the blueberries in a light dusting of flour (to prevent sinking) and fold them into the batter carefully.
  • Pour the batter into the prepared loaf pan and smooth out the top.
  • Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Dust with powdered sugar before serving and garnish with fresh blueberries and a slice of lemon for an eye-catching display.
Keyword blueberry, cake, dessert, lemon