Lemon Blueberry Pound Cake
A delightful dessert that captures the essence of sunny days with a vibrant combination of lemons and blueberries, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Ensure butter is softened for easy creaming.
- 2 cups granulated sugar Can substitute part with brown sugar for a caramel note.
- 4 large eggs Use room temperature for better mixing.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1 teaspoon lemon extract Adds more lemon flavor.
- 3 cups all-purpose flour Can substitute with a gluten-free blend if necessary.
- 1 teaspoon baking powder Ensure it's fresh for best results.
- ½ teaspoon salt Balances the sweetness.
- 1 cup sour cream Greek yogurt can be a good substitute.
- 1 cup fresh blueberries Avoid breaking the berries when folding in.
- Zest of 1 lemon Adds essential flavor.
- Juice of 1 lemon For tartness.
Instructions
Preparation
- Gather and pre-measure all ingredients for a smoother baking process.
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Mixing
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes using an electric mixer.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and lemon extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture alternately with the sour cream to the creamed mixture, starting and ending with the flour.
- Gently fold in the fresh blueberries, lemon zest, and lemon juice.
Baking
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean. Cover with aluminum foil if the top browns too quickly.
Notes
Wrap tightly in plastic or foil for storage. The cake stays fresh for up to 5-7 days in the fridge and can be frozen for up to three months.