If you’re searching for an easy yet delightful dessert, this Lemon Blueberry Pound Cake is the perfect choice! Its bright lemon flavor pairs beautifully with juicy blueberries, creating a sweet and tangy treat. In this guide, I’ll share a simple recipe along with tips and tricks to make your baking experience a breeze. Let’s dive in and make a cake that will impress your family and friends!
Ingredients
Here is what you need to make a tasty lemon blueberry pound cake:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– Zest of 1 medium lemon
– 2 tablespoons freshly squeezed lemon juice
– ½ cup sour cream
– 1 cup fresh blueberries
– 2 tablespoons all-purpose flour (for blueberries)
– Optional: Powdered sugar for garnishing
Each ingredient plays a special role. The flour gives the cake structure. The baking powder and baking soda help it rise. Salt balances the flavors. Butter adds richness, while sugar sweetens the cake. Eggs bind everything together and give it moisture.
The lemon zest and juice bring a bright flavor. Sour cream adds more moisture and a slight tang. Fresh blueberries give bursts of sweetness. Coating them in flour helps keep them from sinking. If you want a sweet look, dust with powdered sugar before serving.
Step-by-Step Instructions
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan well. This keeps the cake from sticking.
Combine Dry Ingredients
In a medium bowl, whisk together 1 ½ cups of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Make sure there are no lumps. Set this aside for later.
Cream Butter and Sugar
In a large bowl, mix ½ cup softened butter and 1 cup granulated sugar. Use an electric mixer on medium speed. Mix until it is light and fluffy. This should take about 3-4 minutes.
Incorporate Eggs and Flavorings
Add 2 large eggs to the bowl, one at a time. Mix well after each egg. Then, add 2 teaspoons vanilla extract, zest of 1 lemon, and 2 tablespoons lemon juice. Mix until everything is well combined.
Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture. Alternate this with ½ cup sour cream. Start and end with the flour mix. Mix gently so you do not overmix.
Prepare Blueberries
In a small bowl, toss 1 cup of blueberries with 2 tablespoons of flour. This helps them stay suspended in the batter. Carefully fold the blueberries into the batter using a rubber spatula.
Transfer to the Pan
Pour the batter into the greased loaf pan. Use a spatula to smooth the top so it bakes evenly.
Bake to Perfection
Place the loaf pan in the oven. Bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. If the top starts to brown too fast, loosely cover it with foil halfway through.
Cooling Phase
Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes. After that, gently transfer it to a wire rack to cool completely.
Finishing Touches
Before serving, dust the top with powdered sugar. This adds a nice touch and makes it look pretty.
Tips & Tricks
Achieving the Best Texture
To get a soft and fluffy lemon blueberry pound cake, use room temperature ingredients. This includes butter, eggs, and sour cream. When these items are warm, they mix better. This ensures your batter is smooth and creamy. You’ll notice a big difference in the cake’s texture. It will rise nicely and have a tender crumb.
Preventing Blueberries from Sinking
Blueberries can sink to the bottom of the cake. To stop this, use the coating with flour method. Take your fresh blueberries and toss them in 2 tablespoons of flour before adding them to the batter. This helps them stay suspended. When you fold them into the batter, do it gently. This way, they won’t break and will stay evenly distributed.
Checking Doneness
To know when your cake is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If there is batter on the toothpick, it needs more time. Be sure to check after 55 minutes of baking. If the top gets too brown, cover it with foil. This will help it bake evenly without burning.
Variations
Adding Nuts
You can add a crunchy twist by mixing in nuts. I suggest walnuts or pecans for a nice texture. Chop them into small pieces and fold them into the batter with the blueberries. This adds flavor and a delightful crunch to every bite.
Lemon Blueberry Glaze
To make a simple glaze, combine powdered sugar with fresh lemon juice. Mix until smooth. Drizzle this glaze over the cooled cake for an extra burst of lemon flavor. It adds a lovely shine and sweetness that pairs well with the blueberries.
Different Berries
You can switch up the berries if you want. Raspberries or blackberries work great in this recipe. They offer a different taste but still complement the lemon well. Just make sure to adjust the sugar slightly if you use tart berries.
Storage Info
How to Store Leftovers
To keep your lemon blueberry pound cake fresh, use an airtight container. This keeps the cake moist and tasty. Store it at room temperature for best results. Avoid direct sunlight and heat. If you plan to eat it within a few days, this method works well.
Freezing Tips
If you want to save some cake for later, freezing is a great option. First, let the cake cool completely. Next, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps to avoid freezer burn. You can freeze the pound cake for up to three months. When you’re ready to enjoy it, simply thaw it in the fridge overnight.
Shelf Life
At room temperature, the pound cake lasts about three days. If you store it in the fridge, it can last up to a week. Just remember, the cake may dry out in the fridge. So, it’s best to enjoy it fresh!
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. You do not need to thaw them. Just toss them in flour as the recipe says. This helps keep them from sinking to the bottom. However, if you thaw them, they may get mushy. I suggest using them frozen for better texture.
How can I make this recipe dairy-free?
To make this cake dairy-free, use coconut oil instead of butter. You can also swap sour cream for coconut yogurt. These substitutes keep the cake moist and tasty. Just be sure the yogurt is plain, not flavored.
What other flavors go well with lemon and blueberry?
Lemon and blueberry pair well with herbs like thyme and mint. You could also try adding a pinch of cinnamon or nutmeg. These flavors add a nice twist. Experimenting can lead to exciting new tastes.
Can I make mini pound cakes instead?
Yes, you can! Use mini loaf pans to make smaller cakes. Fill each pan about halfway with batter. Bake for about 25-30 minutes. Check for doneness with a toothpick, just like the larger cake.
This blog post covered everything you need for a tasty lemon blueberry pound cake. You learned about the key ingredients, step-by-step instructions, and helpful tips. Don’t forget to try the variations or store leftovers for later. The right techniques can help your cake shine. Enjoy the process and the delicious results. Happy baking!
