Go Back
- 1½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - Zest of 1 lemon - 1 teaspoon vanilla extract - ½ cup sour cream - 1¼ cups fresh blueberries (plus extra for garnish) - 2 tablespoons lemon juice For common allergens, you can swap a few ingredients: - Use gluten-free flour for a gluten-free option. - Replace sour cream with yogurt if you need a dairy-free choice. - Use coconut oil in place of butter for a vegan version. You can add more fun to your pound cake with these options: - Try adding ½ cup of chopped nuts, like walnuts or pecans, for crunch. - Mix in ½ teaspoon of cinnamon for a warm spice flavor. - Add a splash of almond extract for a nutty twist. - You can also use other berries, like raspberries or blackberries, if you want a change. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, grab a 9x5 inch loaf pan. Grease it well. Parchment paper can help with easy removal later. Cut a piece to fit the bottom and sides. Press it down to stick. This will make serving easier. In a medium bowl, whisk together the dry ingredients: 1½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. This mix adds lift and flavor. Set it aside. Now, in a large bowl, beat ½ cup softened butter and 1 cup sugar. Mix until it gets light and fluffy, about 3-4 minutes. Add in 3 large eggs one at a time. Mix well after each egg. Next, stir in the zest of 1 lemon and 1 teaspoon vanilla extract. This adds a nice brightness. Gradually add the dry mix to the wet mix. Alternate with ½ cup sour cream. Start and end with the dry mix. Mix until just combined. Be careful, you don’t want to overmix. Finally, gently fold in 1¼ cups fresh blueberries and 2 tablespoons lemon juice. This gives bursts of flavor. Pour the batter into the prepared pan. Smooth the top with a spatula for an even bake. Place it in your preheated oven. Bake for 55-60 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean. If it’s not ready, give it a few more minutes. Once baked, take the cake out and let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. This helps it set nicely. Enjoy your baking! To bake a perfect Blueberry Lemon Pound Cake, avoid common mistakes. First, ensure your butter is softened, not melted. This helps create a light and fluffy cake. Next, mix the batter just until wet and dry ingredients blend. Overmixing can lead to a dense cake. Always fold in the blueberries gently. This keeps them whole and juicy. Lastly, check for doneness using a toothpick. It should come out clean, not wet. Want to boost the lemon and blueberry flavors? Start with fresh blueberries for the best taste. You can also add more lemon juice or zest. A tablespoon more of lemon juice adds a bright kick. Try adding a pinch of salt to balance the sweetness. Another trick is to use lemon extract alongside the zest for extra flavor. These steps will make your cake more vibrant and tasty. For a stunning look, dust the cooled cake with powdered sugar. This adds a sweet touch and makes it look lovely. Arrange fresh blueberries on top for color. You can also add thin lemon slices for a pop of bright yellow. Serve the cake on a nice platter to impress your guests. This makes for a beautiful dessert that tastes as good as it looks. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and improves the cake's texture. Don't Overmix: When folding in the blueberries, mix just until combined. Overmixing can break the berries and result in a denser cake. Cooling Tips: Allow the cake to cool in the pan for a short time before transferring it to a wire rack. This prevents it from breaking apart. Flavor Boost: For an extra burst of flavor, consider adding a tablespoon of lemon zest to the glaze if you make one, or incorporate a bit of almond extract into the batter. {{image_2}} You can change the flavor of your blueberry lemon pound cake easily. Try adding almond or vanilla extracts. These flavors blend well with lemon and blueberries. You can also add nuts like sliced almonds or walnuts for a crunch. If you want a tropical twist, add some coconut or crushed pineapple. Each fruit or flavor brings its own charm to the cake. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum. This helps give the cake the right texture. Make sure your baking powder and baking soda are also gluten-free. With these swaps, you can enjoy this cake without the gluten. Want to bake mini loaves or muffins? This is simple too. Reduce the baking time to about 20-25 minutes for muffins. For mini loaves, check them after 30-35 minutes. Use a toothpick to test for doneness. Once they are golden, they are ready to eat! Enjoy these smaller treats at any time. To keep your blueberry lemon pound cake fresh, wrap it tightly in plastic wrap. This helps keep moisture in and prevents it from drying out. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge works too. Just note that the cake may dry out in the fridge, so be careful. Freezing portions is a great way to save some cake for later. First, let the cake cool completely. Then, slice it into individual pieces. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Be sure to label the bag with the date. You can freeze the cake for up to three months. When you're ready to eat, take out a slice and let it thaw at room temperature. To reheat your pound cake without losing texture, use the oven. Preheat your oven to 350°F (175°C). Place the slice on a baking sheet and cover it loosely with aluminum foil. Heat for about 10 minutes. This keeps it warm and soft. You can also use the microwave, but be careful not to overheat it. Heat for 10-15 seconds, then check if it’s warm enough. Enjoy your cake warm for a delightful treat! You can tell the cake is done in a few ways. First, look for a golden-brown color on top. Second, gently press the top; it should spring back. Lastly, insert a toothpick into the center. If it comes out clean, your cake is ready to come out of the oven. Let it cool in the pan for about 10 minutes before moving it to a wire rack. Yes, you can use frozen blueberries! They work well in the cake. Just remember to add them straight from the freezer. This will help keep the batter cold. However, frozen blueberries may bleed more color into the batter. This can make your cake look swirled or marbled, which can be pretty! Leftover cake is a great treat! Here are a few ideas: - Make cake pops by crumbling the cake and mixing it with frosting. - Serve with yogurt for breakfast. - Use it in a trifle with whipped cream and more berries. - Top with ice cream for a quick dessert. Don't let any delicious cake go to waste! This blog post guides you through making a delicious pound cake. We discussed key ingredients, tips for baking, and various flavor options. You learned how to ensure your cake is fresh and how to store it. Remember, the right techniques lead to baking success. Feel free to experiment with flavors and enjoy your cake in different ways. With practice, you'll become a pro at making this delightful treat. Happy baking, and enjoy every bite of your creation!

Blueberry Lemon Pound Cake

A moist and flavorful pound cake infused with fresh blueberries and lemon zest.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream
  • 1.25 cups fresh blueberries (plus extra for garnish)
  • 2 tablespoons lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan, lining it with parchment paper for easy removal.
  • 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 until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  • Mix in the lemon zest and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.
  • Gently fold in the fresh blueberries and lemon juice, being careful not to overmix to avoid breaking the berries.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Once cooled, dust the top with powdered sugar and garnish with fresh blueberries and a few lemon slices for a bright, appealing look.
Keyword blueberry, lemon, pound cake