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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake
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Lemon Blueberry Pound Cake is a moist, tender cake bursting with fresh citrus flavor and juicy blueberries. Combining a classic pound cake base with vibrant lemon zest and sweet berries, this dessert is perfect for any occasion, offering a delightful balance of flavors and an irresistible texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 tbsp fresh lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream or Greek yogurt, at room temperature

Add-ins

  • 1 1/2 cups fresh blueberries, washed and patted dry

Instructions

  1. Prepare Your Ingredients: Wash the fresh blueberries, zest and juice the lemons. Soften butter to room temperature. Preheat the oven to 350°F (175°C) and grease a loaf pan thoroughly.
  2. Cream Butter and Sugar: Using a mixer, beat the unsalted butter and granulated sugar until light, fluffy, and pale in color, creating air pockets for a tender crumb.
  3. Add Eggs and Flavorings: Incorporate eggs one at a time, beating well after each. Stir in vanilla extract, fresh lemon zest, and lemon juice until well blended.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution.
  5. Alternate Adding Dry Ingredients and Sour Cream: Gradually mix the dry ingredients into the wet mixture, alternating with sour cream or Greek yogurt. Mix gently to keep the batter smooth and moist.
  6. Fold in Blueberries: Gently fold fresh blueberries into the batter to avoid breaking them and coloring the batter purple.
  7. Bake to Perfection: Pour the batter into the prepared pan and bake for about 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool before slicing.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix after adding flour to keep the cake light and tender.
  • Always use fresh blueberries to avoid excess moisture.
  • Grease and flour your baking pan well or line it with parchment paper for easy release.
  • Start checking for doneness 10 minutes before the suggested baking time as ovens vary.

Nutrition

Keywords: Lemon Blueberry Pound Cake, citrus dessert, berry cake, moist pound cake, lemon zest cake, blueberry dessert

Find it online: https://mealsbymary.com/lemon-blueberry-pound-cake/