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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tablespoon lemon zest - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup fresh blueberries - 1 tablespoon flour (for coating blueberries) To make the Blueberry Lemon Pound Cake, you need both dry and wet ingredients. The dry mix includes flour, baking powder, baking soda, and salt. This mix gives the cake structure and helps it rise. For the wet ingredients, you will use butter, sugar, eggs, lemon zest, vanilla extract, and sour cream. The butter adds richness, while the sugar sweetens the cake. Eggs bind everything together. Lemon zest adds a bright flavor, and sour cream keeps the cake moist. Lastly, fresh blueberries add a burst of flavor. Toss them in a bit of flour to prevent them from sinking during baking. This tip helps keep the berries suspended in the batter. With these ingredients, you're ready to create a delicious Blueberry Lemon Pound Cake. - Preheat the oven to 350°F (175°C). - Grease or line a 9x5-inch loaf pan with parchment paper. Preparing your oven and pan is the first step. This ensures your cake bakes evenly. Greasing or lining the pan helps with easy removal later. - Whisk together: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - In a large bowl, cream: - ¾ cup unsalted butter, softened - 1 cup granulated sugar - Add: - 2 large eggs, one at a time - 1 tablespoon lemon zest - 1 teaspoon vanilla extract - Alternate adding dry ingredients and: - ½ cup sour cream Start by mixing your dry ingredients in one bowl. This helps them blend well. In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time. This makes your batter light. Mix in lemon zest and vanilla for flavor. Then, mix in the dry ingredients and sour cream. Alternate between the two. This keeps the batter smooth. - Coat 1 cup of fresh blueberries with: - 1 tablespoon flour - Fold blueberries into the batter gently. Coating the blueberries with flour helps them stay in place. Fold them into the batter carefully. Avoid smashing them, so they stay whole. - Pour batter into the prepared pan. - Bake for 50-60 minutes. - Let the cake cool in the pan for 10 minutes. - Transfer it to a wire rack to cool completely. Pour the batter into your pan. Smooth the top with a spatula for an even bake. Baking time can vary, so check for doneness with a toothpick. If it comes out clean, your cake is ready. After baking, allow it to cool for a bit in the pan. This prevents breaking. Finally, move it to a wire rack for complete cooling. Enjoy your fragrant Blueberry Lemon Pound Cake! To get the best texture, avoid overmixing your batter. Overmixing can make the cake dense. Mix the dry and wet ingredients just until combined. This helps keep the cake light and fluffy. Use room temperature ingredients for the best results. Let your butter, eggs, and sour cream sit out before mixing. This helps them blend smoothly and evenly. For extra flavor, consider adding more lemon zest or a pinch of cinnamon. You can play with flavors to make it your own. A splash of almond extract can also add a nice twist. It pairs well with the blueberries and lemon. You can use other flavored extracts too. Try lemon oil for a stronger lemon taste. Vanilla adds warmth and richness to the cake. To serve your cake beautifully, slice it and place it on a nice platter. Dust the top with powdered sugar for a sweet touch. You can also add fresh blueberries and lemon slices to make it pop. Garnishing with lemon zest brightens up the look. It adds color and a fresh smell that invites everyone to dig in. Enjoy making your Blueberry Lemon Pound Cake as lovely as it is tasty! {{image_2}} You can make this pound cake gluten-free. Use gluten-free all-purpose flour. The ratio is 1:1, so you can swap it directly. Some brands have added xanthan gum, which helps with texture. If not, add ½ teaspoon of xanthan gum for every cup of flour. This makes the cake light and fluffy, just like the original. For a vegan version, replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. You can also use unsweetened applesauce, using ¼ cup for each egg. Instead of butter, use vegan butter or coconut oil. For the sour cream, use almond yogurt or coconut yogurt. These swaps keep the moistness and flavor intact. You can change the flavor by adding nuts or different fruits. Chopped walnuts or pecans add a nice crunch. You can also swap blueberries for raspberries or chopped strawberries. For sweetness, you can add a bit more sugar or honey. For tartness, a splash of lemon juice or a bit more lemon zest works great. This way, you can make the cake your own! To keep your Blueberry Lemon Pound Cake fresh, store it properly. Use an airtight container. This will help maintain its moisture and flavor. If you don’t have a container, wrap the cake in plastic wrap. Make sure it is tightly sealed. Store it at room temperature for the best taste. Avoid placing it in direct sunlight or near heat. If you want to freeze your cake, it’s easy. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or container. This keeps air out and prevents freezer burn. You can freeze the cake for up to three months. When you’re ready to eat it, thaw the cake in the fridge overnight. This way, it stays moist and tasty. At room temperature, the cake lasts for about three days. If you store it in the fridge, it can last up to a week. The cool air in the fridge slows down spoilage. However, the cake may dry out a bit. So, make sure to cover it well. Enjoy your cake fresh, as the flavors are best within the first few days! You can use plain yogurt as a simple swap for sour cream. It gives a similar tangy taste. Another option is buttermilk. It will make the cake moist, but use a little less than the sour cream. You can also mix milk with lemon juice to create a quick substitute. Just let it sit for a few minutes before using. Yes, you can use frozen blueberries in this recipe. Just do not thaw them before adding. Thawing can make them mushy. Toss the frozen blueberries in flour first. This helps them stay suspended in the batter and not sink to the bottom. To check if the cake is done, insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done. Another sign is the edges pulling away from the pan. The top should also feel firm and spring back when you touch it lightly. This blog post shared a simple blueberry pound cake recipe, complete with tips and variations. We covered dry and wet ingredients, step-by-step instructions, and how to enhance flavor and presentation. You now know how to store and freeze your cake, plus answers to common questions. This recipe allows for creativity with gluten-free and vegan options. Enjoy baking and customizing your cake. You’ll impress friends and family with this delicious treat!

Blueberry Lemon Pound Cake

Indulge in the delightful flavors of Blueberry Lemon Bliss Pound Cake with this easy recipe! Perfectly combining fresh blueberries and zesty lemon, this moist pound cake is a treat for any occasion. With simple ingredients and straightforward steps, you can whip up this delicious dessert in no time. Get inspired and make this mouthwatering pound cake today. Click to explore the full recipe and enjoy baking!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (from about 1 lemon)

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh blueberries (can use frozen, but do not thaw)

1 tablespoon flour (for coating the blueberries)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add the eggs, one at a time, mixing well after each addition. Then mix in the lemon zest and vanilla extract.

          Gradually add the dry ingredient mixture to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, mixing just until combined after each addition. Don’t overmix!

            In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking in the batter.

              Gently fold in the floured blueberries into the batter, being careful not to break them.

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

                  Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the cake 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: Slice the cake and serve it on a beautiful platter. You can dust the top with powdered sugar and garnish with fresh blueberries and lemon slices for an extra touch of elegance. Enjoy your delightful Blueberry Lemon Bliss Pound Cake!