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To make a delightful Lemon Blueberry Pound Cake, gather these key 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 (plus extra for garnish) - 1 tablespoon flour (for tossing with blueberries) You will also need some essential tools: - A 9x5-inch loaf pan - Mixing bowls (one large and one medium) - An electric mixer - A whisk - A spatula Having these items ready helps make your baking easier and more enjoyable. Let's get to it! To make the batter, start by mixing the dry ingredients. In a bowl, whisk 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this aside. Next, you will cream the butter and sugar. In a large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Use an electric mixer for about 3-4 minutes until it's light and fluffy. Then add 2 large eggs, one at a time. Mix well after each egg. Now, add 2 tablespoons of lemon zest, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Gradually mix in the dry ingredients. Alternate adding the dry mix with ½ cup of sour cream, starting and ending with the dry mix. Be careful not to overmix. To incorporate the blueberries, toss 1 cup of fresh blueberries in 1 tablespoon of flour. This keeps them from sinking in the batter. Gently fold the blueberries into the batter. First, preheat your oven to 350°F (175°C). While the oven is heating, grease and flour a 9x5-inch loaf pan. This step helps the cake to come out easily after baking. Once your batter is ready, pour it into the prepared loaf pan. Smooth the top with a spatula. Now, bake the cake for about 55-65 minutes. You can check if it's done by inserting a toothpick into the center. It should come out clean when the cake is ready. After baking, let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan. Transfer the cake to a wire rack to cool completely. For serving, slice the cake and place it on a serving plate. You can garnish it with fresh blueberries and a light dusting of powdered sugar for a touch of elegance. If you want to make it even more special, enjoy it with whipped cream or a scoop of vanilla ice cream. To get the right texture, focus on the mixing. Cream the butter and sugar well. This step adds air, making your cake fluffy. Mix the batter gently after adding the blueberries. Over-mixing can make it dense. If you want a stronger lemon taste, add extra lemon zest. This gives your cake a bright flavor. You can swap ingredients for dietary needs. Use gluten-free flour instead of all-purpose flour. For a dairy-free cake, use coconut cream instead of sour cream. You can use fresh or frozen blueberries. If using frozen, do not thaw them. Toss them in flour to help them stay suspended in the batter. Many bakers struggle with mixing too much. This makes the cake tough. Also, watch the baking time. Overbaking can dry out the cake. Check for doneness with a toothpick. If it comes out clean, the cake is done. The cake should spring back when touched lightly. {{image_2}} You can change the flavor of your lemon blueberry pound cake in fun ways. Try adding different citrus zest. Lime or orange zest can give a fresh twist. You can also mix in other berries. Raspberries, strawberries, or blackberries work well too. Just remember to toss them in flour to keep them from sinking. A lemon glaze adds a sweet touch. To make a simple glaze, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice. Pour it over the cooled cake for a shiny finish. You can also top the cake with nuts for crunch. Chopped almonds or walnuts give great texture. Fresh herbs, like mint, add a nice color and flavor. If you need to make the cake gluten-free, swap all-purpose flour with a gluten-free blend. For a dairy-free version, use coconut yogurt instead of sour cream. You can also make it vegan by replacing eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. This keeps your cake moist and tasty! To keep your lemon blueberry pound cake fresh, wrap it tightly in plastic wrap. You can also use an airtight container. This helps keep moisture in and prevents it from drying out. You can store the cake in the fridge for up to five days. If you want to save some for later, you can freeze it. It stays good in the freezer for up to three months. Just make sure to wrap it well to avoid freezer burn. When you’re ready to enjoy your cake again, you can reheat it easily. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This keeps the cake moist. You can also use a microwave. Just heat a slice for about 15-20 seconds. After reheating, I suggest serving your cake with a dollop of whipped cream. You can also add extra fresh blueberries on top for a burst of flavor. Enjoy your treat! Lemon blueberry pound cake lasts about 3 to 5 days at room temperature. Keep it in an airtight container. You can also store it in the fridge for up to a week. If you want it to last longer, freeze it. Wrap the cake tightly in plastic wrap, then place it in a freezer bag. It can last up to three months in the freezer. Just thaw it overnight in the fridge before enjoying it. Yes, you can use frozen blueberries. They work well in this recipe, but you need to thaw them first. Drain excess water from the thawed blueberries. Toss them in flour before adding them to the batter. This helps them stay suspended in the cake. Just remember that frozen blueberries may make the batter a bit wetter. Keep an eye on the baking time, as it may take a little longer to bake. Pound cake is denser and richer than regular cake. Traditionally, it uses equal parts of butter, sugar, eggs, and flour. That’s why it gets its name. Regular cakes can vary in texture and taste, depending on the recipe. They often include baking powder or soda for a lighter texture. Pound cake has a fine crumb and buttery flavor. It pairs perfectly with fruits like blueberries and is ideal for slicing. This article walked you through creating a delicious lemon blueberry pound cake. We discussed ingredients, preparation steps, and essential baking tips. You learned how to store and reheat leftovers too. Remember, baking is all about practice. Don’t hesitate to try new flavors or substitutes! With a little care, your cake will impress anyone. Enjoy the process, share your treats, and celebrate your baking skills!

Lemon Blueberry Pound Cake

Indulge in the delightful flavors of Lemon Blueberry Bliss Pound Cake, a perfect balance of zesty lemon and juicy blueberries! This easy recipe takes just 15 minutes of prep, leading to a moist and fluffy treat that's ideal for any occasion. From cozy afternoons to elegant gatherings, this cake is sure to impress. Click through to discover how to create this delicious dessert and elevate your baking game with step-by-step instructions!
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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 (plus extra for garnish)

1 tablespoon flour (for tossing with blueberries)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a medium bowl, whisk together 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 until light and fluffy (about 3-4 minutes).

        Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.

          Gradually mix in the dry ingredients, alternating with sour cream, starting and ending with the dry ingredients until just combined.

            Toss the fresh blueberries in 1 tablespoon of flour to coat (this helps prevent them from sinking) and gently fold them into the batter.

              Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 8-10 slices

                      - Presentation Tips: Slice the cake and arrange it on a serving plate. Garnish with fresh blueberries and a light dusting of powdered sugar for an elegant touch. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream if desired!