Lemon Blueberry Pound Cake

$- 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup Greek yogurt - Zest of 2 lemons - 1/4 cup fresh lemon juice - 2 cups fresh blueberries (or frozen) - 1 teaspoon vanilla extract When baking Lemon Blueberry Pound Cake, use fresh ingredients for the best taste. The butter must be soft. This helps it mix well with sugar. The eggs should be large and at room temperature. This step ensures they blend smoothly into the batter. You can choose between fresh or frozen blueberries. Fresh ones add brightness. Frozen blueberries work too and are easier to find. Just be careful not to overmix them into the batter. This keeps the cake light and fluffy. Using Greek yogurt gives this cake a moist texture. It also helps balance the sweetness. The lemon zest and juice add a bright flavor. Together, these ingredients create a delightful treat. - 10-cup loaf pan - Mixing bowls - Electric mixer - Rubber spatula Gather your tools before you start. A 10-cup loaf pan is ideal for this recipe. Mixing bowls should be large enough for all the ingredients. An electric mixer will save time and effort when creaming the butter and sugar. A rubber spatula is handy for folding in the blueberries. - Ensure butter is at room temperature - Measure ingredients properly for best results Make sure your butter is soft before starting. This makes it easy to cream. Use a kitchen scale or measuring cups for accuracy. Correct measurements lead to better results. If you follow these tips, your cake will turn out just right. For the full recipe, check the link above. - Preheat oven to 350°F (175°C). - Grease and flour the loaf pan or use parchment paper. Start by making your space ready. Preheating the oven helps cook the cake evenly. Greasing the pan prevents sticking. Parchment paper also makes it easy to lift the cake out. - Cream butter and sugar until light and fluffy. - Incorporate eggs one by one. - Combine dry ingredients in a separate bowl. In a big bowl, mix the softened butter with sugar. You want it light and fluffy, which takes about five minutes. Then add eggs, mixing one at a time. Each egg should blend well before the next goes in. In another bowl, whisk the flour, baking powder, baking soda, and salt together. This keeps your dry ingredients even. - Alternate adding flour mixture and yogurt. - Fold in lemon zest, juice, vanilla, and blueberries. - Bake for 60-70 minutes, checking with a toothpick. Now, it's time to combine everything. Start adding the flour mixture and Greek yogurt a little at a time. Mix until just combined. Next, gently fold in the lemon zest, lemon juice, vanilla, and blueberries. Be careful not to mash the blueberries. Pour the batter into the prepared pan. Bake for 60 to 70 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready! For the full recipe, refer to the earlier section. To get a moist pound cake, avoid overmixing the batter. Overmixing can lead to a dense cake. Mix just until the ingredients combine. Also, ensure the blueberries are evenly distributed. This keeps them from sinking to the bottom during baking. For extra sweetness, add a lemon glaze. A simple glaze mixes powdered sugar and lemon juice. This adds a lovely shine and flavor. Always use fresh blueberries for the best taste. They burst with juice and flavor in each bite. You can swap Greek yogurt for sour cream. This change still keeps the cake moist. If you want a dairy-free option, use coconut oil instead of butter. It gives a nice flavor and keeps the cake tender. For the full recipe, check out Lemon Blueberry Bliss Pound Cake. {{image_2}} You can easily change the fruit in this pound cake. Swap blueberries for raspberries or strawberries. Both fruits add a sweet and tart flavor. You can also mix blueberries with lemon zest and poppy seeds. This combo gives an extra crunch and a nice citrus kick. To make your cake more unique, try adding almond extract. It gives a nutty flavor that balances the sweetness. You can also play with spices like cinnamon or nutmeg. Just a pinch can warm up the cake and enhance its taste. When it comes to toppings, you have choices. A lemon glaze adds a bright touch and a sweet finish. On the other hand, cream cheese frosting offers a rich, creamy layer. You can also serve your cake with whipped cream or a scoop of ice cream for extra indulgence. Each option brings its own charm to this delightful treat. To keep your lemon blueberry pound cake fresh, store it at room temperature in an airtight container. This keeps moisture in and prevents it from drying out. If you want it to last longer, refrigerate it. Just make sure it is well-wrapped to avoid any fridge odors. Refrigeration helps maintain its taste and texture. If you want to enjoy your pound cake later, freezing works great. Wrap the cake tightly in plastic wrap. Then, cover it with foil for extra protection. This prevents freezer burn. When you're ready to eat it, simply thaw the cake at room temperature. This keeps it moist and tasty. For the best flavor, consume your pound cake within 5 days. If you freeze it, it can last for up to 3 months. Just remember to label the package with the date. This way, you can enjoy it at its best! Yes, frozen blueberries can be substituted without problem. They work just as well as fresh ones. Just toss them in a little flour before adding them to the batter. This helps them stay evenly distributed. A toothpick inserted into the center should come out clean. If it has wet batter on it, give it a few more minutes. The cake should also spring back when you gently press the top. Pair with tea, coffee, or a scoop of vanilla ice cream. The tart lemon and sweet blueberries taste great with creamy treats. You can also add a dollop of whipped cream for extra flair. Yes, substitute all-purpose flour with a gluten-free blend. Many brands work well in baking. Just make sure to check the measurements on the package for the best results. Use a serrated knife for clean cuts without squishing the cake. This helps keep the shape and makes it easier to serve. Aim for even slices for a nice presentation. You now have a delicious Lemon Blueberry Pound Cake recipe. From the fresh blueberries to the zesty lemon, each ingredient enhances the flavor. Remember to measure carefully and mix gently. This cake is perfect with tea or ice cream. Store it well to keep it fresh. Enjoy baking this treat and impressing your family and friends. Try adding your favorite fruits too. Get creative and make this recipe your own!$

Lemon Blueberry Pound Cake

Indulge in the delightful flavors of Lemon Blueberry Bliss Pound Cake! This easy recipe combines zesty lemons and juicy blueberries for a moist, delicious treat perfect for any occasion. Follow simple steps to create a stunning loaf that will impress your family and friends. Whether it's for a cozy brunch or a sweet afternoon snack, this pound cake is sure to be a hit. Click through to explore the full recipe and elevate your baking game today!

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Ingredients

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup Greek yogurt

Zest of 2 lemons

1/4 cup fresh lemon juice

2 cups fresh blueberries (or frozen, if unavailable)

1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.

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

Gradually add the flour mixture to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix until just combined.

Fold in the lemon zest, lemon juice, and vanilla extract. Gently fold in the blueberries, being careful not to break them up too much.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Once done, remove the pound cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Optional: Once cooled, dust the top with powdered sugar or drizzle a simple lemon glaze made from powdered sugar and lemon juice for added sweetness and decoration.

Prep Time: 15 mins | Total Time: 1 hr 30 mins | Servings: 12 slices

- Presentation Tips: Slice the pound cake and serve on a beautiful platter. Garnish with additional blueberries and lemon slices for an attractive look.