Lemon Blueberry Pound Cake Delightfully Simple Recipe

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cups unsalted butter, softened
• 1 cups granulated sugar
• 2 large eggs
• 2 tablespoons lemon zest (about 1 large lemon)
• 1 teaspoon vanilla extract
• 0.5 cups sour cream
• 1 cups fresh blueberries (or frozen, if fresh not available)
• 2 tablespoons lemon juice

Instructions

1. 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.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until creamy and light in color, about 3-5 minutes.
4. Add the eggs one at a time to the butter mixture, mixing well after each addition.
5. Stir in the lemon zest and vanilla extract until combined.
6. 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.
7. Gently fold in the blueberries and lemon juice, being careful not to overmix.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
10. 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.