![This Lemon Blueberry Pound Cake combines bright lemon flavor with sweet blueberries. It’s simple to make and perfect for any occasion. - Dry Ingredients - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - Wet Ingredients - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup fresh blueberries - Optional Toppings - Powdered sugar for dusting This blend of ingredients makes the cake rich and moist. The lemon zest and juice add a fresh pop that wakes up your taste buds. The blueberries bring sweetness and color. You can find the full recipe above. Enjoy each bite of this delightful treat! Prepping the Oven and Pan First, you need to preheat your oven to 350°F (175°C). This ensures even baking. Next, take a 9x5 inch loaf pan and grease it with butter. Dust it lightly with flour. This helps the cake not stick. Mixing Dry Ingredients In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mixing these dry ingredients first adds air and helps the cake rise. Creaming Butter and Sugar In a large mixing bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Use a mixer on medium speed for about 3-4 minutes. You want it light and fluffy for the best texture. Adding Eggs and Flavor Now, add 2 large eggs one at a time. Mix well after each egg. Then, stir in 1 tablespoon of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. This adds a burst of flavor. Incorporating Dry Ingredients and Sour Cream Gradually add the dry mix to the wet mixture. Alternate adding ½ cup of sour cream. Start and end with the flour mix. Mix just until you see no dry flour. Overmixing can make the cake tough. Folding in Blueberries Now, gently fold in 1 cup of fresh blueberries. Be careful not to overmix, or the blueberries will break. You want whole berries for that juicy burst in every bite. Pouring and Smoothing Batter Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. This helps it bake evenly. Baking Time and Techniques Bake in the oven for 55-60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is done. Cooling Instructions Once baked, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the crust nice and crisp. To see the complete recipe, check the Full Recipe section above. Enjoy your baking! Achieving the Perfect Texture To get the right texture, cream the butter and sugar well. This step adds air, making your cake fluffy. Use room temperature ingredients for the best results. They mix better and create a smooth batter. Avoiding Overmixing Mix the batter just until combined. Overmixing can make your cake dense. When you fold in the blueberries, be gentle. This keeps them whole and juicy. Testing for Doneness Insert a toothpick into the center of your cake. If it comes out clean, it's ready. If not, give it a few more minutes. Keep an eye on the edges; they should be golden brown. Ingredient Measurement Tips Use the right tools for measuring. A kitchen scale can help with accuracy. For flour, spoon it into the cup, then level it off. This prevents adding too much flour. Temperature Considerations Make sure your oven is properly preheated. An oven thermometer can help. If your cake bakes too fast, it may burn on the outside but stay raw inside. Flour Types Stick to all-purpose flour for this recipe. Other flours can change the texture of your cake. They may absorb liquids differently, leading to unexpected results. For the full recipe, check out the Lemon Blueberry Bliss Pound Cake. {{image_2}} Adding Nuts or Seeds You can add nuts or seeds to boost flavor. Chopped walnuts or pecans add a nice crunch. Pumpkin seeds also give a unique twist. Just fold in about ½ cup of your choice while mixing the blueberries. Creating a Glaze A lemon glaze can take this cake to a new level. Mix powdered sugar with lemon juice for a sweet, tangy glaze. Drizzle it over the cooled cake for a beautiful finish. This adds extra sweetness and a bright flavor. Using Different Berries Feel free to swap blueberries for other berries. Raspberries or blackberries work well too. They add color and a slightly different taste. You can mix berries for a fun medley that will wow your guests. Gluten-Free Options To make this cake gluten-free, use a gluten-free flour blend. Look for blends that include xanthan gum for the best texture. You can use the same amount as all-purpose flour in the recipe. Vegan Alternatives For a vegan version, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until thick. Use plant-based butter and dairy-free yogurt to keep it moist. This way, you maintain flavor without dairy or eggs. Explore these variations to make your lemon blueberry pound cake even more special! Check out the Full Recipe for detailed instructions. To keep your Lemon Blueberry Pound Cake fresh, store it at room temperature. Wrap it in plastic wrap or foil. This will help keep moisture in. Place it in an airtight container for added protection. If you do not have an airtight container, a cake dome works well too. This cake stays fresh for about three days. If you want to keep your cake for longer, freezing is the best option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place the wrapped cake in a freezer bag. Be sure to remove as much air as you can. The cake can last up to three months in the freezer. When you are ready to enjoy it again, take the cake out of the freezer. Let it thaw in the fridge overnight. Once thawed, you can reheat it in the oven. Set the oven to 350°F (175°C). Bake it for about 10 to 15 minutes. This will warm it up nicely. You can also microwave a slice for about 20 seconds. For more details, check the [Full Recipe]. How can I make this recipe ahead of time? You can prepare the batter and store it in the fridge for a day. Just remember to bake it fresh when you need it. This keeps the cake moist and tasty. Can I substitute ingredients? Yes! You can swap sour cream with plain yogurt. If you want a lighter cake, use applesauce instead of butter. Make sure to keep the same amounts. What are the signs of a well-baked pound cake? A well-baked pound cake has a golden brown top. It should spring back when touched lightly. A toothpick inserted in the center should come out clean. What flavors pair well with lemon blueberry? Lemon blueberry pairs well with vanilla and almond flavors. You can also add hints of ginger or mint for a unique twist. How to serve and present the cake for gatherings? Serve slices on a pretty platter with fresh blueberries on top. A dusting of powdered sugar adds a nice touch. You can also drizzle a simple lemon glaze for more flavor. Can I use frozen blueberries? Yes, you can use frozen blueberries. Just toss them in flour before adding to the batter. This helps prevent them from sinking to the bottom of the cake. You now have a full guide to baking an amazing lemon blueberry pound cake. We covered the key ingredients, step-by-step instructions, and helpful tips to avoid mistakes. You can also experiment with flavors or dietary needs. Remember to store your cake properly for the best taste. Baking can be fun and rewarding. Enjoy sharing your tasty creation with friends and family. Happy baking!](https://cheftaling.com/wp-content/uploads/2025/07/7e8435ee-d83e-4642-bc9c-f6c38b488b06-250x250.webp)
Lemon Blueberry Pound Cake
Indulge in the delightful flavors of Lemon Blueberry Bliss Pound Cake! This easy recipe combines zesty lemon and fresh blueberries to create a moist, tender cake perfect for any occasion. With simple ingredients and straightforward steps, you'll have a delicious dessert in just over an hour. Click through to discover the full recipe and bring sunshine to your table with every slice!