If you’re looking for a delightful dessert that perfectly balances tartness and sweetness, then this Lemon Blueberry Pound Cake is just what you need. The fresh flavors of lemon combined with juicy blueberries create a refreshing treat that everyone will love. This cake is moist, tender, and bursting with flavor, making it a perfect companion for afternoon tea or a delightful ending to any meal.
Imagine slicing into a beautifully baked pound cake, where the sunny aroma of lemon meets the burst of fresh blueberries. This Lemon Blueberry Pound Cake isn’t just a dessert; it’s a celebration of summer in every bite. Whether you’re baking for a special occasion or just because, this cake is sure to impress and leave your taste buds singing.
A Perfectly Moist Lemon Blueberry Pound Cake
This Lemon Blueberry Pound Cake is a richly flavored dessert with a moist crumb and a delightful citrus zing. The combination of zesty lemon and sweet blueberries makes each slice a burst of flavor that is both refreshing and indulgent.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 1/2 cups fresh blueberries (can use frozen but adjust baking time)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest and lemon juice.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Gently fold in the blueberries.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 14g
- Protein: 4g
- Carbohydrates: 45g
