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To make a tasty Lemon Blueberry Pound Cake, you will need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 tablespoons lemon zest - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup fresh blueberries (or frozen if needed) - Powdered sugar for dusting These ingredients come together to create a moist and flavorful cake. If you want to add more depth to your cake, consider these options: - A pinch of cinnamon for warmth. - A splash of almond extract for nutty notes. - Lemon extract for an extra burst of citrus. These extras can elevate your cake to a new level of flavor. Using fresh blueberries gives you a burst of flavor. However, frozen blueberries work just as well. Here are some tips: - If using fresh, rinse and dry them well. - If using frozen, do not thaw them. Add them straight to the batter. - Toss blueberries in a bit of flour to prevent sinking in the batter. These tips help keep your blueberries bright and evenly spread throughout the cake. First, gather all your ingredients for the Lemon Blueberry Pound Cake. This makes the process smooth and fun. Start by measuring out 1 ½ cups of all-purpose flour. Add in 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Whisk these together in a medium bowl and set it aside. Now, take ½ cup of softened, unsalted butter and 1 cup of granulated sugar. You will cream these together later. Don't forget to zest two tablespoons of lemon and juice one tablespoon. These simple steps set you up for success. In a large mixing bowl, cream the softened butter and sugar using an electric mixer. Mix on medium speed for about three to four minutes. The mixture should look light and fluffy. Next, add two large eggs, one at a time. Mix well after each addition. Then, add your lemon zest, lemon juice, and 1 teaspoon of vanilla extract. Stir until everything is combined. Gradually add the flour mixture to the wet ingredients, alternating with ½ cup of sour cream. Start and end with the flour. Mix until just combined, being careful not to overmix. Finally, gently fold in 1 cup of fresh blueberries. This will add a burst of flavor to your cake. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper. This helps with easy removal later. Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. Once baked, let it cool in the pan for 10-15 minutes before transferring it to a wire rack. This cooling step helps maintain the cake's structure. Finally, dust the top with powdered sugar before slicing. Enjoy your homemade Lemon Blueberry Pound Cake! For the complete details, refer to the Full Recipe. To get a moist cake, use room-temperature butter. Softened butter blends well with sugar. This adds air and helps the cake rise. Also, use sour cream in the batter. It adds moisture and richness. Avoid overmixing when adding dry ingredients. This keeps the cake light and fluffy. A common mistake is using cold eggs or butter. Always let them warm up. Another mistake is skipping the lemon zest. This adds a bright flavor boost. Make sure to measure your flour correctly. Too much flour can make your cake dry. Use the spoon-and-level method for best results. A toothpick is your best friend for checking doneness. Insert it into the center of the cake. If it comes out clean, your cake is ready. If it has batter on it, bake a bit longer. Keep an eye on the time, but the toothpick is key. This method saves you from overbaking your Lemon Blueberry Delight Cake. {{image_2}} You can easily change some ingredients in this cake. For a gluten-free option, swap all-purpose flour for a gluten-free blend. Use a dairy-free butter for those who cannot have dairy. For a lower sugar version, use a sugar substitute that measures like sugar. Always check that any substitute works well in baking. If you love citrus, try adding orange or lime zest. These fruits bring their own unique taste. You can mix the lemon with other citrus juices too. This will give your cake a bright and fresh flavor. Just remember not to overpower the lemon. A little goes a long way. Frosting can make this cake even more special. A lemon glaze works great. Mix powdered sugar with lemon juice until it’s smooth. Drizzle this over the cooled cake for a sweet touch. For a creamy option, try cream cheese frosting. Blend cream cheese with powdered sugar and lemon zest for a tangy treat. You can find the full recipe for this cake above. After you enjoy some slices, store the leftover cake properly. Place it in an airtight container. This keeps the cake moist and fresh. You can also wrap it tightly in plastic wrap. Store it at room temperature for up to three days. If you live in a hot climate, keep it in the fridge. This will help it last longer. Just remember, it may lose some of its softness in the fridge. To save your Lemon Blueberry Pound Cake for later, freezing works great. First, let the cake cool completely. Then, slice it into pieces for easy thawing later. Wrap each piece in plastic wrap. Next, place the wrapped slices in a freezer bag. This will prevent freezer burn. Your cake can stay in the freezer for up to three months. When you’re ready to eat, just take out a slice and let it thaw at room temperature. If you want to enjoy the cake warm, reheating is easy. Preheat your oven to 350°F (175°C). Place the cake slice on a baking sheet. Heat it for about 10 minutes. This will bring back its fresh-baked taste. If you’re in a hurry, you can use the microwave. Heat a slice for about 15-20 seconds. Just be careful not to overheat it, or it will get dry. For a special touch, add a dusting of powdered sugar before serving. Enjoy your delicious Lemon Blueberry Delight Cake anytime! Yes, you can! This cake is quite versatile. I often use raspberries or diced peaches. These fruits add a lovely twist. Just keep in mind, they might change the flavor a bit. When using frozen fruits, make sure they are thawed and drained. This keeps the batter from getting too wet. Lemon blueberry pound cake lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. You can also refrigerate it for up to a week. Just be aware that cold storage may dry it out a bit. If you want to keep it longer, freeze it! It can last up to 3 months in the freezer. Wrap it well to avoid freezer burn. This cake is great on its own, but you can add some tasty extras! Try serving it with whipped cream for a nice touch. A scoop of vanilla ice cream also pairs well. You could even add a drizzle of lemon glaze for extra flavor. Fresh berries on the side make it look pretty too. If you want a drink, a cup of tea or coffee works well. For the full recipe, check out the details above! This blog post covers everything you need to make Lemon Blueberry Pound Cake. We looked at ingredients, mixing tips, and ways to avoid common mistakes. I also shared how to store leftovers and answered common questions. Remember, baking is all about experimenting. Use these tips to make your cake truly yours. Enjoy the sweet rewards of your hard work!

Lemon Blueberry Pound Cake

Indulge in the sweetness of summer with our Lemon Blueberry Delight Cake! This delightful treat combines fresh blueberries and zesty lemon for a perfect blend of flavors. With simple ingredients and easy steps, you'll have a moist and fluffy cake ready to impress your family and friends. Don't miss out on this delicious recipe—click to discover how to make your own Lemon Blueberry Delight Cake and bring a taste of sunshine to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 tablespoons lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries (you can use frozen if needed)

Powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then add the lemon zest, lemon juice, and vanilla extract. Mix until combined.

          Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined—be careful not to overmix.

            Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.

                    Once cooled, lightly dust the top with powdered sugar before slicing. Enjoy your delicious Lemon Blueberry Delight Cake!

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices