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Absolutely! Here’s a big, detailed, and indulgent recipe for Lemon Blueberry Pound Cake, complete with a rich backstory, full instructions, and all the love a cake like this deserves. 🍋🫐💛

🍋🫐 Lemon Blueberry Pound Cake

A Moist, Buttery Classic with Zesty Twists & Berry Bursts

🧁 Introduction

Few desserts strike the perfect balance between bright citrus and sweet, juicy berries like a Lemon Blueberry Pound Cake. Dense yet moist, sweet yet tangy, this cake feels like sunshine wrapped in a warm hug. It’s a showstopper for brunches, summer tea parties, birthdays, or just a weekend treat with a hot mug of something comforting.

Whether you’re a fan of classic Southern baking, fruity desserts, or simply love lemony anything, this cake is a celebration of flavor, texture, and tradition.

📜 A Slice of History

Pound cake originated in Europe in the early 1700s. It got its name from the original formula: one pound each of flour, butter, sugar, and eggs. Over the centuries, the recipe evolved, adapting to regional preferences and seasonal ingredients. Lemons were added for zing, blueberries for juiciness—especially in North America, where blueberries grow wild and abundant.

In the American South, pound cakes became a staple, often passed down through generations. This Lemon Blueberry variation is a modern classic, beloved for its eye-catching specks of berries and that punch of citrus that keeps everyone coming back for “just one more slice.”

🍋 Ingredients

For the Cake:

  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest (from 1–2 lemons)
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup sour cream or full-fat Greek yogurt
  • 2 cups fresh or frozen blueberries (if frozen, don’t thaw)
  • 1 tbsp flour (for tossing blueberries)

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • ½ tsp lemon zest (optional)

🍰 Instructions & Method

1. Preheat & Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or 9×5 loaf pan, or line with parchment paper if using a loaf pan.

2. Mix Dry Ingredients:

In a medium bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt

Set aside.

3. Cream Butter & Sugar:

In a large mixing bowl, using a hand or stand mixer:

  • Beat butter and sugar on medium speed until light and fluffy (about 4–5 minutes).
  • Add eggs one at a time, beating well after each.
  • Add lemon zest, juice, and vanilla. Mix until just combined.

4. Combine Wet & Dry:

  • Add ⅓ of the dry ingredients to the butter mixture.
  • Mix gently, then add ½ of the sour cream.
  • Alternate additions: dry → sour cream → dry → sour cream → remaining dry.

Do not overmix.

5. Prepare Blueberries:

  • Toss blueberries in 1 tbsp flour (this prevents sinking).
  • Gently fold into the batter using a spatula.

6. Bake:

  • Pour batter into prepared pan.
  • Bake for 60–70 minutes or until a toothpick inserted comes out clean (start checking at 55 minutes).
  • Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

7. Make the Glaze:

  • In a bowl, whisk powdered sugar and lemon juice until smooth and pourable.
  • Drizzle over cooled cake.
  • Optional: Sprinkle lemon zest for a final pop of brightness.

❤️ For the Lovers (of Lemon, Blueberry & Cake)

This cake is for:

  • The lemon lover who craves brightness in every bite
  • The blueberry fan who adores their juicy bursts
  • The baker who loves a beautiful, reliable cake for all seasons
  • The grandma passing on sweet traditions
  • The foodie who photographs every slice
  • The friend who eats the glaze first
  • The romantic who believes all good things begin with butter and sugar

🧪 Formation: Tips & Tricks

  • Room temperature ingredients ensure even mixing and better texture.
  • Don’t overmix once you add the flour—this keeps the cake tender.
  • Use fresh lemon juice and zest for maximum flavor.
  • Frozen blueberries? No problem! Just toss them in flour and add them frozen.
  • Want extra zing? Add a touch of lemon extract (½ tsp) to the batter.

🏁 Conclusion: A Cake Worth Repeating

The Lemon Blueberry Pound Cake is more than just dessert—it’s a memory in the making. From its buttery crumb to the tangy citrus glaze, it invites everyone to slow down, sit together, and savor the moment. Whether baked for a holiday, a birthday, or just a Tuesday afternoon, it promises love in every bite.

Go ahead—make it once, and you’ll be asked for it again and again.

If you’d like a printable version, a lighter or gluten-free variation, or a mini version for gifting, just let me know!

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