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To make a tasty lemon blueberry pound cake, you need the following ingredients: - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - Zest of 2 lemons - 1/4 cup fresh lemon juice - 2 cups fresh blueberries (or frozen, thawed and drained) - 1 teaspoon vanilla extract These ingredients create a soft, moist cake that bursts with lemon and blueberry flavor. The butter adds richness, while the sugar provides sweetness. Eggs help bind everything together. The flour gives your cake structure, and baking powder makes it rise. You can add a touch of sweetness with these optional decorations: - Powdered sugar for dusting This simple dusting can elevate your cake's look and taste. It adds a nice contrast to the bright blueberries. Choosing the right blueberries is key for flavor and texture. Here are my tips: - Look for plump, firm berries with a deep blue color. - Check for a white, powdery bloom on the surface; this shows freshness. - Avoid berries that are mushy or have leaks. Fresh blueberries make your cake juicy and flavorful. If fresh ones aren't available, frozen blueberries work too. Just thaw and drain them before use. Start by gathering all your ingredients. You will need: - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk - Zest of 2 lemons - 1/4 cup fresh lemon juice - 2 cups fresh blueberries - 1 teaspoon vanilla extract - Optional: Powdered sugar for dusting Next, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. You can also line it with parchment paper. This will help the cake come out easily later. In a large bowl, cream the softened butter and sugar. Use an electric mixer on medium speed until fluffy. This should take about 3-4 minutes. Add the eggs one at a time. Mix well after each egg. Don’t forget to scrape the bowl’s sides to mix everything well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet mix. Alternate with the buttermilk. Start with the flour, mix, then add buttermilk, and repeat until combined. Now, gently fold in the lemon zest, lemon juice, blueberries, and vanilla extract. Use a spatula and be careful not to crush the blueberries. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the oven for 60-70 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, the cake is ready. If the top browns too quickly, cover it with aluminum foil for the last 20 minutes. After baking, take it out of the oven. Let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, you can dust the top with powdered sugar for an extra touch. Enjoy this fresh and flavorful treat! To keep your Lemon Blueberry Pound Cake moist, use fresh ingredients. Always use room temperature butter and eggs. This helps them blend better. Adding buttermilk also adds moisture and a slight tang. Don't skip the lemon juice; it keeps the cake soft and flavorful. Avoid over-mixing the batter once you add the flour. This can lead to a dense cake. Gently fold in the blueberries to prevent them from breaking. Many people make simple mistakes when baking. One key mistake is not preheating the oven. Always set your oven to 350°F before starting. Another mistake is not measuring ingredients correctly. Use a kitchen scale for precision. If you don’t have one, use measuring cups and spoons carefully. Lastly, don’t forget to check your cake with a toothpick. If it comes out clean, your cake is done! Having the right tools makes baking easier. Here’s a list of tools you need: - 9x5-inch loaf pan: This is the perfect size for your cake. - Electric mixer: It saves time when creaming butter and sugar. - Mixing bowls: Use at least two for mixing wet and dry ingredients separately. - Spatula: A silicone spatula helps you fold in ingredients gently. - Wire rack: This allows your cake to cool evenly after baking. Using these tools will help you create a perfect Lemon Blueberry Pound Cake every time! {{image_2}} You can switch up the blueberries for other fruits. Try raspberries or strawberries for a fresh taste. Cherries work well too. Just chop them into small pieces. Make sure to adjust the sugar if the fruit is very sweet or tart. To make a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for one that works well in baking. You may need to add a little more liquid, like milk or water, to keep the batter moist. This way, everyone can enjoy this tasty treat. For a fun twist, add a lemon drizzle icing. Mix powdered sugar with fresh lemon juice until smooth. Drizzle it on top of the cooled cake for a sweet and tangy finish. It adds a nice shine and extra flavor. You can also sprinkle some zest on top for a pop of color. To keep your Lemon Blueberry Pound Cake fresh, store it in an airtight container. This helps it stay moist and keeps out air. If you do not have a container, wrap the cake tightly in plastic wrap. Place it in a cool, dry place, away from sunlight. Avoid storing it in the fridge, as this can dry it out. For best taste, eat the cake within three days. If you want to keep it longer, freezing is a great option. You can freeze your Lemon Blueberry Pound Cake for up to three months. First, let the cake cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrap prevents freezer burn. Write the date on the foil so you know when you froze it. When you're ready to enjoy it, thaw the cake overnight in the fridge. For quicker thawing, leave it at room temperature for a few hours. If your cake feels dry after storage, don't worry! You can refresh it easily. Use a simple syrup made from equal parts water and sugar. Heat the mixture until the sugar dissolves. Brush the syrup over the top of the cake. This adds moisture and sweetness. Another option is to serve slices with a dollop of whipped cream or a scoop of ice cream. Both options bring back that fresh taste and make your cake shine again. Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This step helps keep the batter from becoming too wet. Frozen berries work well and still taste great in the cake. The cake lasts about 3 to 5 days at room temperature. Keep it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. It stays good for about 2 to 3 months in the freezer. The key to a fluffy pound cake is creaming the butter and sugar well. This step adds air to the batter. Also, adding eggs one at a time helps. Mixing well after each egg ensures a smooth batter. Finally, don’t overmix when adding flour; just mix until combined. This keeps the cake light and airy. In this article, we explored how to make a delicious lemon blueberry pound cake. We covered essential ingredients, with tips on selecting fresh blueberries and decoration ideas. You learned step-by-step instructions, from prepping to baking. I shared tips for a moist cake and common mistakes to avoid. We also discussed fun variations, storage tips, and answered common FAQs. Remember, baking is fun! Enjoy experimenting with flavors and sharing your cake with others.

Lemon Blueberry Pound Cake

Indulge in a slice of sunny joy with this Lemon Blueberry Bliss Pound Cake recipe! Perfectly balanced sweetness with zesty lemon and fresh blueberries, this moist cake is a delightful treat for any occasion. Follow our easy step-by-step instructions to create this beautiful dessert that will impress your family and friends. Ready to bake happiness? Click through to explore the full recipe and bring this blissful cake to your table!
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

Zest of 2 lemons

1/4 cup fresh lemon juice

2 cups fresh blueberries (or frozen, thawed and drained)

1 teaspoon vanilla extract

Optional: Powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. You can also line it with parchment paper for easier removal.

    In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3-4 minutes.

      Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated well.

        In a separate bowl, whisk together the flour, baking powder, and salt.

          Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start with the flour mixture, mix, then add buttermilk, mix, repeating until all ingredients are combined.

            Gently fold in the lemon zest, lemon juice, blueberries, and vanilla extract using a spatula, being careful not to crush the blueberries.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can tent it with aluminum foil during the last 20 minutes of baking.

                  Once baked, remove the pound 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.

                    Optional: Once cooled, dust the top with powdered sugar for an added touch of sweetness and presentation.

                      - Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices