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Lemon Blueberry Pound Cake Delightfully Simple Recipe

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The key to a great lemon blueberry pound cake lies in its ingredients. Each one plays a vital role in flavor and texture. - 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 (about 1 large lemon) - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup fresh blueberries (or frozen, if fresh not available) - 2 tablespoons lemon juice These ingredients create a soft, moist cake that bursts with fresh lemon and blueberry flavors. Accurate measurements are key for great results. Use measuring cups and spoons for precision. - Flour: Scoop and level for accuracy. - Baking powder and soda: Ensure they are fresh for the best rise. - Butter: Softened means it should be at room temp, not melted. - Sugar: Granulated sugar is standard; don't swap for brown sugar. - Eggs: Use large eggs to match the recipe. - Lemon zest: Fresh zest adds bright flavor. - Sour cream: It gives moisture; Greek yogurt can work too. - Blueberries: Fresh is best, but frozen is fine if you can't find fresh. Following these measurements will help you achieve the perfect pound cake. You can make a few swaps if needed. Here are some ideas: - Butter: Use margarine or coconut oil for a dairy-free option. - Sour cream: Substitute with plain yogurt or buttermilk. - Blueberries: Swap for raspberries, strawberries, or peaches for variety. - Lemon juice: Use lime juice for a different citrus flavor. These swaps keep the essence while adding a twist. For the full recipe, check out the Lemon Blueberry Bliss Pound Cake. First, gather all your ingredients. Measure 1 ½ cups of all-purpose flour. Then, get 1 teaspoon of baking powder and ½ teaspoon of baking soda. Don't forget ¼ teaspoon of salt. In a large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix this until it is light and creamy, which takes about 3 to 5 minutes. Next, add 2 large eggs one at a time, mixing well after each. Stir in 2 tablespoons of lemon zest and 1 teaspoon of vanilla extract. In another bowl, whisk together the dry ingredients. Slowly add this mixture to the butter mix. Alternate this with ½ cup of sour cream. Start and end with the dry ingredients. Gently fold in 1 cup of fresh blueberries and 2 tablespoons of lemon juice. Be careful not to overmix. Now, preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for 10 minutes before moving it to a wire rack. To keep your pound cake moist, use fresh ingredients. Make sure your butter is softened, not melted. Mixing well is key but be gentle when folding in the blueberries. Overmixing can make the cake dense. Also, do not skip the sour cream; it adds moisture and flavor. Finally, cover the cake with plastic wrap once it cools to keep it fresh longer. For the full recipe, visit the Lemon Blueberry Bliss Pound Cake section. Enjoy your baking! When making lemon blueberry pound cake, a few mistakes can ruin your efforts. First, do not overmix the batter. This can make the cake tough. Mix just until you see no dry flour. Also, avoid using cold ingredients. Cold butter or eggs can lead to uneven mixing. Always let them sit at room temperature first. Finally, check your oven temperature. An oven that runs hot can burn the cake. Use an oven thermometer for accuracy. Baking times can change based on your oven type. For a conventional oven, stick to 55-60 minutes. If you use a convection oven, reduce the time by about 10 minutes. Convection ovens cook faster due to the fan. Always check for doneness with a toothpick. If it comes out clean, your cake is ready. If it’s wet, bake a few more minutes. Using ripe blueberries makes a big difference in flavor. Look for berries that are firm, plump, and deep blue. Avoid any with green spots or wrinkles. Rinse them gently before use, and dry them well. Wet berries can make your batter soggy. For extra sweetness, consider tossing them in a bit of flour before adding them to the batter. This helps them stay suspended in the cake instead of sinking to the bottom. For the complete recipe, check the Full Recipe section. {{image_2}} You can make this cake gluten-free. Use almond flour or a gluten-free blend. Both options work great. Follow the same steps, but check the bake time. Gluten-free cakes can need a bit more time. Want more texture? Add nuts! Chopped walnuts or pecans add a nice crunch. Mix about half a cup into the batter with the blueberries. This gives a great contrast to the soft cake. The shape of your cake can change the look. A loaf cake has straight sides. A bundt cake has a beautiful, round shape. Both taste great! If you choose bundt, be sure to grease it well. This helps the cake come out easily. For the full recipe, check the details above. To keep your Lemon Blueberry Pound Cake fresh, wrap it well. Use plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, use the fridge. Just remember to bring it back to room temp before serving. Freezing is a great option if you have extra cake. First, slice the pound cake into individual pieces. Wrap each slice tightly in plastic wrap. Then, place them in a freezer bag. This way, you can enjoy a slice anytime. The cake can last up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. The pound cake stays fresh for about three days at room temp. In the fridge, it can last up to a week. For the best taste, eat it within the first few days. The cake tastes best when it’s fresh. Enjoy it plain or with a drizzle of lemon glaze. If you want to elevate your dessert, serve it with whipped cream or yogurt. This will make every bite delightful. You can store Lemon Blueberry Pound Cake for about four to five days. Keep it in an airtight container. This keeps it moist and fresh. If you want to store it longer, freeze it. Wrap it well in plastic wrap and foil. It lasts for up to three months in the freezer. Just thaw it in the fridge when you want to enjoy it again. Yes, you can use frozen blueberries. They work well in the recipe. Just make sure not to thaw them before adding. This helps them keep their shape and flavor. If you use thawed blueberries, the batter can turn blue. This will not change the taste, but it may affect the look of your cake. You can serve Lemon Blueberry Pound Cake with a few tasty options. Here are some ideas: - A scoop of vanilla ice cream - Whipped cream for a rich touch - Fresh lemon slices for brightness - A light lemon glaze for extra sweetness Try these pairings to elevate your dessert experience. They can add flavor and make it even more enjoyable. - Full Recipe for Lemon Blueberry Bliss Pound Cake You learned about the key ingredients for Lemon Blueberry Pound Cake and how to use them. We explored step-by-step instructions to bake the perfect cake. I shared tips on common mistakes to avoid and how to ensure your cake stays moist. Plus, you discovered fun variations and proper storage methods. Baking can be fun and rewarding. Enjoy your baking journey with this delightful cake!

WANT TO SAVE THIS RECIPE?

Looking to impress your friends and family with a delicious treat? You’ve found the right recipe! My Lemon Blueberry Pound Cake is easy to make and filled with bright flavors. With just a few simple ingredients and step-by-step instructions, you’ll whip up a cake that’s moist, tangy, and sweet. Get ready to bake your new favorite dessert that’s perfect for any occasion!

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Ingredients

Essential Ingredients for Lemon Blueberry Pound Cake

The key to a great lemon blueberry pound cake lies in its ingredients. Each one plays a vital role in flavor and texture.

– 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 (about 1 large lemon)

– 1 teaspoon vanilla extract

– ½ cup sour cream

– 1 cup fresh blueberries (or frozen, if fresh not available)

– 2 tablespoons lemon juice

These ingredients create a soft, moist cake that bursts with fresh lemon and blueberry flavors.

Ingredient Measurements

Accurate measurements are key for great results. Use measuring cups and spoons for precision.

– Flour: Scoop and level for accuracy.

– Baking powder and soda: Ensure they are fresh for the best rise.

– Butter: Softened means it should be at room temp, not melted.

– Sugar: Granulated sugar is standard; don’t swap for brown sugar.

– Eggs: Use large eggs to match the recipe.

– Lemon zest: Fresh zest adds bright flavor.

– Sour cream: It gives moisture; Greek yogurt can work too.

– Blueberries: Fresh is best, but frozen is fine if you can’t find fresh.

Following these measurements will help you achieve the perfect pound cake.

Optional Ingredient Substitutions

You can make a few swaps if needed. Here are some ideas:

– Butter: Use margarine or coconut oil for a dairy-free option.

– Sour cream: Substitute with plain yogurt or buttermilk.

– Blueberries: Swap for raspberries, strawberries, or peaches for variety.

– Lemon juice: Use lime juice for a different citrus flavor.

These swaps keep the essence while adding a twist. For the full recipe, check out the Lemon Blueberry Bliss Pound Cake.

Step-by-Step Instructions

Preparation Steps

First, gather all your ingredients. Measure 1 ½ cups of all-purpose flour. Then, get 1 teaspoon of baking powder and ½ teaspoon of baking soda. Don’t forget ¼ teaspoon of salt. In a large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix this until it is light and creamy, which takes about 3 to 5 minutes. Next, add 2 large eggs one at a time, mixing well after each. Stir in 2 tablespoons of lemon zest and 1 teaspoon of vanilla extract.

In another bowl, whisk together the dry ingredients. Slowly add this mixture to the butter mix. Alternate this with ½ cup of sour cream. Start and end with the dry ingredients. Gently fold in 1 cup of fresh blueberries and 2 tablespoons of lemon juice. Be careful not to overmix.

Baking Instructions

Now, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for 10 minutes before moving it to a wire rack.

Tips for Ensuring a Moist Pound Cake

To keep your pound cake moist, use fresh ingredients. Make sure your butter is softened, not melted. Mixing well is key but be gentle when folding in the blueberries. Overmixing can make the cake dense. Also, do not skip the sour cream; it adds moisture and flavor. Finally, cover the cake with plastic wrap once it cools to keep it fresh longer.

For the full recipe, visit the Lemon Blueberry Bliss Pound Cake section. Enjoy your baking!

Tips & Tricks

Common Mistakes to Avoid

When making lemon blueberry pound cake, a few mistakes can ruin your efforts. First, do not overmix the batter. This can make the cake tough. Mix just until you see no dry flour. Also, avoid using cold ingredients. Cold butter or eggs can lead to uneven mixing. Always let them sit at room temperature first. Finally, check your oven temperature. An oven that runs hot can burn the cake. Use an oven thermometer for accuracy.

How to Adjust Baking Time for Different Oven Types

Baking times can change based on your oven type. For a conventional oven, stick to 55-60 minutes. If you use a convection oven, reduce the time by about 10 minutes. Convection ovens cook faster due to the fan. Always check for doneness with a toothpick. If it comes out clean, your cake is ready. If it’s wet, bake a few more minutes.

Best Practices for Ripe Blueberries

Using ripe blueberries makes a big difference in flavor. Look for berries that are firm, plump, and deep blue. Avoid any with green spots or wrinkles. Rinse them gently before use, and dry them well. Wet berries can make your batter soggy. For extra sweetness, consider tossing them in a bit of flour before adding them to the batter. This helps them stay suspended in the cake instead of sinking to the bottom.

For the complete recipe, check the Full Recipe section.

Variations

Gluten-Free Lemon Blueberry Pound Cake

You can make this cake gluten-free. Use almond flour or a gluten-free blend. Both options work great. Follow the same steps, but check the bake time. Gluten-free cakes can need a bit more time.

Adding Nuts for Extra Crunch

Want more texture? Add nuts! Chopped walnuts or pecans add a nice crunch. Mix about half a cup into the batter with the blueberries. This gives a great contrast to the soft cake.

Lemon Blueberry Loaf Cake vs. Bundt Cake

The shape of your cake can change the look. A loaf cake has straight sides. A bundt cake has a beautiful, round shape. Both taste great! If you choose bundt, be sure to grease it well. This helps the cake come out easily. For the full recipe, check the details above.

Storage Info

How to Properly Store Leftovers

To keep your Lemon Blueberry Pound Cake fresh, wrap it well. Use plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, use the fridge. Just remember to bring it back to room temp before serving.

Freezing Tips for Lemon Blueberry Pound Cake

Freezing is a great option if you have extra cake. First, slice the pound cake into individual pieces. Wrap each slice tightly in plastic wrap. Then, place them in a freezer bag. This way, you can enjoy a slice anytime. The cake can last up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight.

Shelf Life and Best Consumption Practices

The pound cake stays fresh for about three days at room temp. In the fridge, it can last up to a week. For the best taste, eat it within the first few days. The cake tastes best when it’s fresh. Enjoy it plain or with a drizzle of lemon glaze. If you want to elevate your dessert, serve it with whipped cream or yogurt. This will make every bite delightful.

FAQs

How long can I store Lemon Blueberry Pound Cake?

You can store Lemon Blueberry Pound Cake for about four to five days. Keep it in an airtight container. This keeps it moist and fresh. If you want to store it longer, freeze it. Wrap it well in plastic wrap and foil. It lasts for up to three months in the freezer. Just thaw it in the fridge when you want to enjoy it again.

Can I use frozen blueberries in the recipe?

Yes, you can use frozen blueberries. They work well in the recipe. Just make sure not to thaw them before adding. This helps them keep their shape and flavor. If you use thawed blueberries, the batter can turn blue. This will not change the taste, but it may affect the look of your cake.

What can I serve with Lemon Blueberry Pound Cake?

You can serve Lemon Blueberry Pound Cake with a few tasty options. Here are some ideas:

– A scoop of vanilla ice cream

– Whipped cream for a rich touch

– Fresh lemon slices for brightness

– A light lemon glaze for extra sweetness

Try these pairings to elevate your dessert experience. They can add flavor and make it even more enjoyable.

– Full Recipe for Lemon Blueberry Bliss Pound Cake

You learned about the key ingredients for Lemon Blueberry Pound Cake and how to use them. We explored step-by-step instructions to bake the perfect cake. I shared tips on common mistakes to avoid and how to ensure your cake stays moist. Plus, you discovered fun variations and proper storage methods.

Baking can be fun and rewarding. Enjoy your baking journey with this delightful cake!

The key to a great lemon blueberry pound cake lies in its ingredients. Each one plays a vital role in flavor and texture. - 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 (about 1 large lemon) - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup fresh blueberries (or frozen, if fresh not available) - 2 tablespoons lemon juice These ingredients create a soft, moist cake that bursts with fresh lemon and blueberry flavors. Accurate measurements are key for great results. Use measuring cups and spoons for precision. - Flour: Scoop and level for accuracy. - Baking powder and soda: Ensure they are fresh for the best rise. - Butter: Softened means it should be at room temp, not melted. - Sugar: Granulated sugar is standard; don't swap for brown sugar. - Eggs: Use large eggs to match the recipe. - Lemon zest: Fresh zest adds bright flavor. - Sour cream: It gives moisture; Greek yogurt can work too. - Blueberries: Fresh is best, but frozen is fine if you can't find fresh. Following these measurements will help you achieve the perfect pound cake. You can make a few swaps if needed. Here are some ideas: - Butter: Use margarine or coconut oil for a dairy-free option. - Sour cream: Substitute with plain yogurt or buttermilk. - Blueberries: Swap for raspberries, strawberries, or peaches for variety. - Lemon juice: Use lime juice for a different citrus flavor. These swaps keep the essence while adding a twist. For the full recipe, check out the Lemon Blueberry Bliss Pound Cake. First, gather all your ingredients. Measure 1 ½ cups of all-purpose flour. Then, get 1 teaspoon of baking powder and ½ teaspoon of baking soda. Don't forget ¼ teaspoon of salt. In a large bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix this until it is light and creamy, which takes about 3 to 5 minutes. Next, add 2 large eggs one at a time, mixing well after each. Stir in 2 tablespoons of lemon zest and 1 teaspoon of vanilla extract. In another bowl, whisk together the dry ingredients. Slowly add this mixture to the butter mix. Alternate this with ½ cup of sour cream. Start and end with the dry ingredients. Gently fold in 1 cup of fresh blueberries and 2 tablespoons of lemon juice. Be careful not to overmix. Now, preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. Let the cake cool in the pan for 10 minutes before moving it to a wire rack. To keep your pound cake moist, use fresh ingredients. Make sure your butter is softened, not melted. Mixing well is key but be gentle when folding in the blueberries. Overmixing can make the cake dense. Also, do not skip the sour cream; it adds moisture and flavor. Finally, cover the cake with plastic wrap once it cools to keep it fresh longer. For the full recipe, visit the Lemon Blueberry Bliss Pound Cake section. Enjoy your baking! When making lemon blueberry pound cake, a few mistakes can ruin your efforts. First, do not overmix the batter. This can make the cake tough. Mix just until you see no dry flour. Also, avoid using cold ingredients. Cold butter or eggs can lead to uneven mixing. Always let them sit at room temperature first. Finally, check your oven temperature. An oven that runs hot can burn the cake. Use an oven thermometer for accuracy. Baking times can change based on your oven type. For a conventional oven, stick to 55-60 minutes. If you use a convection oven, reduce the time by about 10 minutes. Convection ovens cook faster due to the fan. Always check for doneness with a toothpick. If it comes out clean, your cake is ready. If it’s wet, bake a few more minutes. Using ripe blueberries makes a big difference in flavor. Look for berries that are firm, plump, and deep blue. Avoid any with green spots or wrinkles. Rinse them gently before use, and dry them well. Wet berries can make your batter soggy. For extra sweetness, consider tossing them in a bit of flour before adding them to the batter. This helps them stay suspended in the cake instead of sinking to the bottom. For the complete recipe, check the Full Recipe section. {{image_2}} You can make this cake gluten-free. Use almond flour or a gluten-free blend. Both options work great. Follow the same steps, but check the bake time. Gluten-free cakes can need a bit more time. Want more texture? Add nuts! Chopped walnuts or pecans add a nice crunch. Mix about half a cup into the batter with the blueberries. This gives a great contrast to the soft cake. The shape of your cake can change the look. A loaf cake has straight sides. A bundt cake has a beautiful, round shape. Both taste great! If you choose bundt, be sure to grease it well. This helps the cake come out easily. For the full recipe, check the details above. To keep your Lemon Blueberry Pound Cake fresh, wrap it well. Use plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, use the fridge. Just remember to bring it back to room temp before serving. Freezing is a great option if you have extra cake. First, slice the pound cake into individual pieces. Wrap each slice tightly in plastic wrap. Then, place them in a freezer bag. This way, you can enjoy a slice anytime. The cake can last up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. The pound cake stays fresh for about three days at room temp. In the fridge, it can last up to a week. For the best taste, eat it within the first few days. The cake tastes best when it’s fresh. Enjoy it plain or with a drizzle of lemon glaze. If you want to elevate your dessert, serve it with whipped cream or yogurt. This will make every bite delightful. You can store Lemon Blueberry Pound Cake for about four to five days. Keep it in an airtight container. This keeps it moist and fresh. If you want to store it longer, freeze it. Wrap it well in plastic wrap and foil. It lasts for up to three months in the freezer. Just thaw it in the fridge when you want to enjoy it again. Yes, you can use frozen blueberries. They work well in the recipe. Just make sure not to thaw them before adding. This helps them keep their shape and flavor. If you use thawed blueberries, the batter can turn blue. This will not change the taste, but it may affect the look of your cake. You can serve Lemon Blueberry Pound Cake with a few tasty options. Here are some ideas: - A scoop of vanilla ice cream - Whipped cream for a rich touch - Fresh lemon slices for brightness - A light lemon glaze for extra sweetness Try these pairings to elevate your dessert experience. They can add flavor and make it even more enjoyable. - Full Recipe for Lemon Blueberry Bliss Pound Cake You learned about the key ingredients for Lemon Blueberry Pound Cake and how to use them. We explored step-by-step instructions to bake the perfect cake. I shared tips on common mistakes to avoid and how to ensure your cake stays moist. Plus, you discovered fun variations and proper storage methods. Baking can be fun and rewarding. Enjoy your baking journey with this delightful cake!

Lemon Blueberry Pound Cake

Indulge in a slice of sunshine with this Lemon Blueberry Bliss Pound Cake! This deliciously moist cake is bursting with fresh blueberries and zesty lemon, making it the perfect treat for any occasion. Follow our easy step-by-step recipe and impress your family and friends with this delightful dessert. Click through to explore the full recipe and elevate your baking game today!
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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 (about 1 large lemon)

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries (or frozen, if fresh not available)

2 tablespoons lemon juice

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 all-purpose flour, baking powder, baking soda, and salt. Set aside.

      In a large bowl, beat the softened butter and granulated sugar until creamy and light in color, about 3-5 minutes.

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

          Stir in the lemon zest and vanilla extract until combined.

            Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the sour cream and starting and ending with the dry mixture. Mix until just combined.

              Gently fold in the blueberries and lemon juice, being careful not to overmix.

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

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

                    Once done, remove the pound cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

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

                        - Presentation Tips: Serve slices of the cake on a beautiful platter, garnished with lemon slices and fresh blueberries. Drizzle with a light lemon glaze made from powdered sugar and lemon juice for extra flair!

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