Lemon Blueberry Pound Cake
The Lemon Blueberry Pound Cake is a delightful treat that combines the bright flavors of lemon and the sweetness of blueberries. This cake is moist, fluffy, and perfect for any occasion, whether it’s a sunny afternoon tea or a family gathering. The refreshing taste of lemon paired with juicy blueberries makes this cake a favorite among all age groups.
Why Make This Recipe
This Lemon Blueberry Pound Cake is not just easy to make, but it also offers a wonderful balance of flavors. The butter gives it a rich texture, while the lemon and blueberries add a light, fruity touch. Plus, it’s a great way to use fresh blueberries and enjoy a slice of homemade goodness. Sharing this cake with family and friends will surely bring smiles and positive vibes!
How to Make Lemon Blueberry Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar (for icing)
- 2 tablespoons lemon juice (for icing)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with sour cream.
- Gently fold in the blueberries, lemon zest, and lemon juice until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled cake. Enjoy your delicious Lemon Blueberry Pound Cake!
How to Serve Lemon Blueberry Pound Cake
The best way to serve this pound cake is to cut it into slices and present it on a lovely platter. You can enjoy it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It makes for a wonderful dessert after a meal or a sweet snack during the day.
How to Store Lemon Blueberry Pound Cake
To store your Lemon Blueberry Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. You can also freeze it; just ensure it’s wrapped well to prevent freezer burn.
Tips to Make Lemon Blueberry Pound Cake
- Make sure your butter is softened for easy mixing.
- Gently fold in the blueberries to avoid breaking them.
- For extra lemon flavor, you can add more lemon zest to the batter.
- Use fresh blueberries for the best taste, but frozen ones can work too—just don’t thaw them before adding.
Variation
You can add nuts like walnuts or pecans for a crunchy texture. Another fun variation is to include a layer of cream cheese frosting between slices for a more indulgent treat!
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just toss them in a bit of flour before adding to the batter to prevent them from sinking.
2. How can I make the cake more lemony?
To enhance the lemon flavor, increase the amount of lemon zest and lemon juice in the batter and icing.
3. Can I use a different type of flour?
You can experiment with other flour types, like whole wheat flour, but it may change the texture slightly. All-purpose flour works best for moisture and fluffiness.
Enjoy baking your Lemon Blueberry Pound Cake and sharing it with your loved ones!
