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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup (1 stick) unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup fresh blueberries (or frozen, if out of season) - ½ cup powdered sugar (for glaze) - 2 tablespoons lemon juice (for glaze) Let’s dive deeper into each ingredient. The all-purpose flour gives the cake structure. Baking powder and baking soda help it rise. Salt enhances the flavor. For the wet ingredients, softened butter adds richness. Granulated sugar adds sweetness and helps create a light texture. Eggs bind everything and add moisture. Lemon zest and juice provide a fresh, tangy taste. Vanilla extract adds warmth, while sour cream makes the cake moist and tender. Blueberries are the star of this cake. You can use fresh or frozen ones, depending on the season. They add juicy bursts of flavor. For the glaze, powdered sugar and lemon juice create a sweet-tart topping that makes the cake shine. With these ingredients, you are set to make a delightful Lemon Blueberry Pound Cake! First, you need to preheat your oven to 350°F (175°C). This helps the cake rise well. Next, grab your 9x5 inch loaf pan and grease it. Use butter or cooking spray for this. Then, sprinkle flour inside the pan. This keeps the cake from sticking. In a medium bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisking helps mix them evenly. Set this bowl aside for later. In a large bowl, cream the softened butter and granulated sugar. Use a mixer and beat them together for about 3-4 minutes. This should make the mix light and fluffy. Next, add the 2 large eggs one at a time. Mix well after each egg. Then, add the lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Mix until everything combines well. Now, add the dry mix to the wet mix slowly. Stir just until combined. Don't overmix! Then, fold in ½ cup of sour cream. This gives the cake a nice texture. Next, carefully add in 1 cup of fresh blueberries. Be gentle to keep them whole. Pour the batter into the greased loaf pan. Spread it out evenly. Bake in the preheated oven for 55-60 minutes. Check if it's done by inserting a toothpick into the center. If it comes out clean, the cake is ready. While the cake cools, make the glaze. In a small bowl, mix ½ cup of powdered sugar with 2 tablespoons of lemon juice. Stir until smooth. Once the cake is cool, drizzle the glaze over the top. Use a spoon for a pretty design. Enjoy your tasty lemon blueberry pound cake! To achieve the best texture in your lemon blueberry pound cake, start with room-temperature ingredients. When butter, eggs, and sour cream are at room temperature, they blend better. This helps create a smooth batter. Next, be careful not to overmix the batter. Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can make your cake dense and tough. To boost flavor, consider adding a splash of almond extract. This pairs well with lemon and blueberries. You can also use the zest of an orange for a bright twist. Adjust the sweetness by adding more or less sugar based on your taste. Taste the batter before baking to find your perfect balance. For a stunning finish, serve your pound cake on a lovely platter. A white or colorful plate can enhance its look. Garnish each slice with whole blueberries and a sprig of fresh mint. This adds a pop of color and makes your cake look more inviting. {{image_2}} You can switch up the fruits in your lemon blueberry pound cake. Try using strawberries or raspberries for a twist. These fruits add a new flavor and color. Pick fruits that are in season for the best taste. At summer's end, blueberries shine, but when fall arrives, strawberries can steal the show. If you want a healthier option, consider honey or maple syrup. These sweeteners bring a unique taste and can cut down on refined sugar. For a gluten-free version, use almond or coconut flour instead of all-purpose flour. This change keeps the cake light and fluffy while being kinder to your tummy. Incorporate nuts for a crunchy bite. Chopped walnuts or almonds can add texture. If you love chocolate, throw in some chocolate chips. They pair well with blueberries and lemon. You can also swap sour cream for yogurt. This change keeps the cake moist and adds a slight tang. To store leftover lemon blueberry pound cake, wrap it tightly in plastic wrap. You can also place it in an airtight container. This method keeps it fresh and moist. For best taste, enjoy it within three days. For long-term storage, freeze the pound cake. First, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. This keeps the slices fresh for up to three months. When you’re ready to eat, just take out a slice. To thaw, remove the slice from the bag and wrap. Let it sit at room temperature for about an hour. You can also thaw it in the fridge overnight. To reheat slices of pound cake, use the microwave. Heat for about 10-15 seconds. Check to avoid overheating. You want it warm but not hot. For a crispier texture, place slices in a toaster oven at 350°F for about 5 minutes. This method keeps the cake moist and adds a nice crust. Enjoy your cake warm! Yes, you can use frozen blueberries. They work well in this cake. Frozen berries may add some color to the batter. Make sure not to thaw them first. Just fold them in straight from the freezer. This will help keep the cake from turning blue. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If you see batter on the toothpick, bake it a bit longer. Check every few minutes until it's done. If you don't have sour cream, try plain yogurt. Greek yogurt is a great choice too. It gives the same creaminess and tang. You can also use buttermilk in a pinch. Just adjust the amount slightly, as buttermilk is thinner. To keep your cake moist, do not overbake it. This can dry it out. You can also wrap the cooled cake in plastic wrap. Store it in a sealed container at room temperature. Adding a bit more sour cream can help too. Yes, you can make this cake ahead of time. It stays fresh for several days. Wrap it well and store it in a cool place. You can also freeze it for longer storage. Just let it cool fully before wrapping. This blog post guides you through making a delicious lemon blueberry pound cake. We covered essential ingredients, step-by-step baking instructions, and tips to enhance flavor and presentation. You learned about storage options and variations to suit your taste and dietary needs. Making this cake can be fun and easy. With the right steps and ingredients, you will impress anyone who tries it. Enjoy baking and sharing this treat with friends and family!

Lemon Blueberry Pound Cake

Indulge in the delightful taste of Lemon Blueberry Pound Cake, a perfect treat for any occasion! This moist and flavorful cake combines zesty lemon with bursty blueberries for a refreshing twist. With simple steps and straightforward ingredients, you can create this delicious dessert in just over an hour! Ready to impress your friends and family? Click through for the full recipe and tips for serving that will make your cake shine!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries (or frozen, if out of season)

½ cup powdered sugar (for glaze)

2 tablespoons lemon juice (for glaze)

Instructions
 

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

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

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition.

          Incorporate the lemon zest, lemon juice, and vanilla extract into the mixture and combine.

            Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

              Fold in the sour cream and gently stir until the batter is smooth.

                Carefully fold in the blueberries to avoid breaking them.

                  Pour the batter into the prepared loaf pan and spread it evenly.

                    Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.

                      Let the pound cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

                        For the glaze, mix the powdered sugar and lemon juice in a small bowl until smooth. Drizzle this over the cooled cake.

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

                            - Presentation Tips: Serve slices of the pound cake on a beautiful platter, garnished with a few whole blueberries and a sprig of fresh mint for a pop of color.