Lemon Blueberry Pound Cake

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Sure! Here’s a big, rich, detailed Lemon Blueberry Pound Cake recipe, just the way you like it—with introduction, ingredients, instructions, methods, history, formation, conclusion, lovers, and more. 🍋💙🍰

🍋💙 Lemon Blueberry Pound Cake 💙🍋

A deliciously dense, moist cake bursting with blueberries and bright lemon flavor. A timeless dessert that charms everyone from the first bite.

📜 Introduction

The Lemon Blueberry Pound Cake is a classic fusion of tart citrus and sweet berries baked into a rich, buttery pound cake. It’s perfect for brunches, tea parties, or just a cozy evening treat. Originating from the traditional pound cake—which used a pound each of butter, sugar, eggs, and flour—this modern twist introduces fresh lemon zest and juicy blueberries to lighten and brighten the classic crumb.

Whether you’re celebrating summer fruits or simply craving something comforting, this cake will be your go-to. The tender crumb and citrusy glaze are hard to resist.

🛒 Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 3 tablespoons lemon juice, freshly squeezed
  • 3 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream (or plain Greek yogurt)
  • 2 cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (for coating berries)

For the Lemon Glaze:

  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons lemon juice
  • Optional: ½ tsp lemon zest for garnish

🧑‍🍳 Instructions

1. Prepare Your Oven & Pan

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

2. Cream Butter & Sugar

  • In a large bowl, cream together the butter and sugar until light, fluffy, and pale in color—about 4-5 minutes using an electric mixer.

3. Add Eggs & Flavor

  • Beat in the eggs, one at a time, mixing well after each addition.
  • Add lemon zest and lemon juice, and mix to combine.

4. Mix Dry Ingredients

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

5. Combine Wet & Dry

  • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
  • Begin and end with the flour mixture. Mix until just combined—do not overmix.

6. Add Blueberries

  • Toss the blueberries with 1 tbsp of flour (this helps prevent sinking).
  • Gently fold them into the batter with a spatula.

7. Bake

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 15–20 minutes, then transfer to a wire rack.

8. Make the Glaze

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
  • Drizzle over the cooled cake.

🧬 Method & Formation

The butter-sugar creaming traps air, making the cake light despite its dense structure. Sour cream adds moisture and a slight tang that complements lemon. Folding in floured blueberries distributes them evenly without sinking. Baking in a bundt pan provides beautiful structure and helps even cooking.

🏛️ Brief History

The pound cake originated in 18th-century Europe with equal weights of key ingredients. Over time, flavor variations developed—adding citrus, nuts, or fruits. Lemon and blueberry became a beloved combo in the 20th century for their complementary brightness and sweetness. It’s now a staple in American and European baking, especially during spring and summer.

🥰 For Lovers of Flavor

Lovers of lemon will swoon over the bright citrus aroma and zippy glaze. Blueberry fans will adore the berry bursts in every bite. This is a cake for those who love tradition with a fruity twist, for home bakers who find joy in fresh ingredients, and for families who make memories around shared desserts.

Serve it with:

  • A dollop of whipped cream
  • A scoop of vanilla bean ice cream
  • Or with a hot cup of tea or coffee

🎉 Conclusion

This Lemon Blueberry Pound Cake is a celebration in every slice—a perfect balance of rich, moist pound cake with the freshness of lemon and sweetness of blueberries. Whether it’s a family gathering, picnic, or a peaceful solo treat, this cake is bound to become a favorite.

Would you like a no-bake version, or maybe a gluten-free alternative too? Let me know! 🍋💙

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