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Lemon Blueberry Pound Cake is a delightful treat that brings together the zestiness of lemon with the sweetness of blueberries. Perfect for any occasion, this cake is easy to make and offers a refreshing burst of flavor in every bite. Whether you’re looking for a cozy dessert or a quick snack, Lemon Blueberry Pound Cake is the answer to your cravings.
Recipe Information
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Servings: 10
Difficulty Level: Easy
Nutrition Information (per serving)
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Calories: 290
Protein: 3g
Carbohydrates: 42g
Fat: 13g
Fiber: 1g
Sugar: 21g
Sodium: 150mg
Why Make Lemon Blueberry Pound Cake
Creating Lemon Blueberry Pound Cake is not only straightforward but also rewarding. Each slice is packed with nutrients from the blueberries and the bright, vibrant flavor of lemons. This cake is versatile — enjoy it as a sweet breakfast alongside coffee, a delightful dessert at dinner, or as a snack throughout the day. Plus, it’s an excellent way to use seasonal fruits, making it a perfect addition to your table all year round.
How to Make Lemon Blueberry Pound Cake Step by Step
Ingredients
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1 cup (2 sticks) unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, at room temperature
2 tbsp lemon zest (about 2 lemons)
3 tbsp fresh lemon juice
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup sour cream or Greek yogurt
1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
1 cup powdered sugar (for glaze)
2–3 tbsp fresh lemon juice (for glaze)
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or bundt pan) and line with parchment paper for easy removal. In a large bowl, cream butter and sugar together until light and fluffy (2–3 minutes). Beat in eggs one at a time, followed by lemon zest and juice. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix just until combined. Gently fold in blueberries coated with flour to prevent sinking. Pour batter into prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake before slicing.
How to Serve Lemon Blueberry Pound Cake
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Lemon Blueberry Pound Cake is delicious on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served with fresh fruit or a light salad for a refreshing contrast. Add some homemade lemon curd on the side for an extra citrus kick.
How to Store Lemon Blueberry Pound Cake
To store leftovers, wrap the cooled Lemon Blueberry Pound Cake in plastic wrap or foil and keep it in the refrigerator for up to a week. For longer storage, you can freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. When ready to enjoy, simply thaw at room temperature or warm it in the microwave for a few seconds to regain its delightful softness.
Expert Tips for Cooking Lemon Blueberry Pound Cake
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- Make sure your butter is softened properly for the best creaming results.
- Use fresh or frozen blueberries; tossing them in flour helps prevent sinking during baking.
- For a richer flavor, consider using Greek yogurt in place of sour cream.
- Always let the cake cool completely before adding the glaze to prevent it from melting off.
- Feel free to adjust the amount of lemon juice in the glaze to suit your taste.
Delicious Variations of Lemon Blueberry Pound Cake
- Mix in some chopped nuts like walnuts or pecans for added crunch.
- Replace blueberries with raspberries or cherries for a different berry flavor.
- Add a teaspoon of almond extract for a nutty twist that complements the lemon beautifully.
Frequently Asked Questions about Lemon Blueberry Pound Cake
What can I substitute for sour cream? Greek yogurt works well as a substitute for a lighter creaminess.
Can I use frozen blueberries in my pound cake? Yes, just toss them in flour to help prevent sinking.
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How can I make my pound cake denser? Try reducing the leavening agent slightly and ensuring you mix the batter just until combined.
Conclusion
Give Lemon Blueberry Pound Cake a try! Its incredible flavor, easy preparation, and versatility make it a must-have dessert for any occasion. You won’t be disappointed with this fragrant, delicious cake!
