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Lemon Blueberry Pound Cake

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Discover the perfect balance of tart and sweet with this Lemon Blueberry Pound Cake recipe. Combining fresh lemon zest and juice with juicy blueberries, this classic pound cake is rich, moist, and bursting with flavor. Ideal for dessert, breakfast, or a snack, it offers a moist texture with a vibrant citrus and berry taste that delights every bite.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • Zest of 2 fresh lemons
  • 2 tablespoons fresh lemon juice

Fruit

  • 1 ½ cups fresh blueberries

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf pan. Zest and juice the lemons, wash the blueberries gently, and measure all ingredients to have them ready for use.
  2. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, trapping air for a tender crumb.
  3. Add Eggs and Flavorings: Incorporate eggs one at a time, beating well after each addition for a smooth batter. Stir in lemon zest, lemon juice, and vanilla extract to distribute flavors evenly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even leavening throughout the cake.
  5. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients and sour cream to the butter mixture, alternating between the two. Begin and end with dry ingredients, mixing just until combined to avoid overmixing.
  6. Fold in Blueberries: Gently fold in the blueberries using a spatula, taking care not to crush them to keep pockets of juicy fruit intact.
  7. Bake and Cool: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature eggs and butter for improved mixing and texture.
  • Fold blueberries carefully to prevent staining the batter blue.
  • Use freshly grated lemon zest for the brightest and freshest citrus flavor.
  • Do not overmix the batter to maintain tenderness and avoid a dense texture.
  • Start testing for doneness with a toothpick around 55 minutes to avoid overbaking.
  • Toss blueberries in a little flour before folding to prevent sinking.
  • Frozen blueberries can be used if added while still frozen to reduce bleeding.
  • For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • You can make mini pound cakes by baking in muffin tins for 20-25 minutes.

Nutrition

Keywords: lemon blueberry pound cake, lemon cake, blueberry cake, pound cake, moist lemon cake, blueberry dessert, lemon blueberry dessert, easy pound cake recipe

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