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To make this tasty lemon blueberry pound cake, gather these ingredients: - 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - 3 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - 1 cup buttermilk - 1 ½ cups fresh blueberries (lightly dusted with flour) - Powdered sugar for dusting (optional) - Fresh lemon slices for garnish (optional) You can swap some ingredients for different flavors: - Use coconut oil instead of butter for a dairy-free option. - Try Greek yogurt in place of buttermilk for added protein. - Use almond extract instead of vanilla for a nutty twist. - Substitute lemon zest with orange zest for a unique taste. - If you love a berry medley, mix in raspberries or blackberries for fun! Make sure you have these tools ready: - A 9x5 inch loaf pan - Mixing bowls (large and medium) - A whisk - A spatula - A measuring cup and measuring spoons - A toothpick or cake tester - An oven for baking - A wire rack for cooling Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grease and flour a 9x5 inch loaf pan. You can also use parchment paper for easy removal later. In a large bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar. Mix until it is light and fluffy, which takes about 5 minutes. Next, add 4 large eggs one at a time. Mix well after each egg. Then, stir in 1 teaspoon of vanilla extract and 1 tablespoon of lemon zest. This gives the cake its zesty flavor. In another bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. This dry mix is essential for the cake's texture. Gradually add the dry ingredients to the butter mixture. Alternate it with 1 cup of buttermilk. Start and end with the flour mix. Be careful not to overmix; you want it just combined. Now, gently fold in 1 ½ cups of fresh blueberries that you have dusted lightly with flour. This helps them stay distributed in the batter. Pour the batter into your prepared loaf pan. Smooth the top with a spatula so it bakes evenly. Place the pan in the oven and bake for 55 to 65 minutes. To check if it's done, insert a toothpick in the center. It should come out clean. Once baked, remove the pound cake from the oven. Let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. When the cake is cool, you can dust the top with powdered sugar if you like. For an elegant touch, garnish with fresh lemon slices. To serve, slice the cake and place it on a beautiful platter. Add a sprinkle of powdered sugar and a few blueberries around the slices for a lovely presentation. To make the best lemon blueberry pound cake, start with room temperature ingredients. This helps the batter blend well. Use fresh blueberries, as they add great taste. Lightly dust them with flour to stop them from sinking. When mixing your batter, be gentle. Overmixing can make your cake tough. Aim for a smooth batter, but don’t worry about small lumps. One big mistake is not measuring ingredients correctly. Too much flour can ruin your cake. Always level off your measuring cups. Another issue is baking at the wrong temperature. Make sure your oven is preheated to 350°F (175°C). If your cake is not baking evenly, check if your oven needs calibration. Lastly, don't open the oven door too soon. This can cause your cake to fall. Wait until at least 50 minutes have passed before checking. Serve your lemon blueberry pound cake warm or at room temperature. A dusting of powdered sugar on top makes it look fancy. You can also add fresh lemon slices for color. Pair it with whipped cream or a scoop of vanilla ice cream for extra delight. This cake is also great with a cup of tea or coffee. Enjoy it at brunch, dessert, or any time of the day! {{image_2}} You can make this lemon blueberry pound cake gluten-free. Use a gluten-free flour blend instead of regular flour. Many blends work well in baking. Make sure the blend contains xanthan gum. This helps give the cake structure. Follow the recipe as usual, and you’ll have a tasty treat. You can add unique flavors to your pound cake. Try mixing in some lemon juice for extra zing. A splash of almond extract gives a nice twist too. You might even add a bit of lavender. It pairs well with lemon and blueberries. Experiment and find what you enjoy. While blueberries are great, other fruits work too. Try raspberries for a tart kick. Blackberries also add a lovely flavor. You could even use diced peaches for a summery taste. Just remember to dust the fruit with flour. This prevents it from sinking in the batter. Mixing different fruits keeps the recipe fresh and exciting. To keep your leftover pound cake fresh, wrap it well. Use plastic wrap or foil. You can also place it in an airtight container. Store it at room temperature for up to three days. If you live in a humid area, keep it in the fridge to avoid spoilage. If you want to save the cake for later, freezing works great. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, wrap it in aluminum foil. This extra layer helps prevent freezer burn. The cake can last up to three months in the freezer. When ready to eat, just thaw it in the fridge overnight. When you want to enjoy your cake again, reheating is simple. Preheat your oven to 350°F (175°C). Unwrap the cake and place it on a baking sheet. Heat for about 10-15 minutes, or until warm. You can also slice it and heat individual pieces in the microwave for about 30 seconds. Just be careful not to overheat, or it can dry out. Yes, you can use frozen blueberries. Just add them directly to the batter. Do not thaw them first. This keeps the cake moist and helps prevent color bleeding. Toss the frozen blueberries in a bit of flour to help them stay suspended in the batter. To make your pound cake moist, use buttermilk instead of regular milk. Buttermilk adds richness and moisture. Make sure not to overmix the batter, as this can lead to a dry cake. Lastly, consider adding an extra egg for a richer texture. The best way to garnish this cake is with powdered sugar and fresh lemon slices. You can also add a few fresh blueberries on top. This adds color and a nice touch. Serve it on a beautiful platter for a stunning look. Lemon blueberry pound cake lasts about 3-4 days at room temperature. Store it in an airtight container. If you want it to last longer, you can freeze it. It can stay fresh for up to 3 months in the freezer. Just wrap it well to prevent freezer burn. This blog post covered how to make a delicious lemon blueberry pound cake. We discussed ingredients, useful equipment, and step-by-step baking instructions. I shared tips to avoid common mistakes and ideas for serving. You can even explore fun variations and how to store leftovers. Remember, practice makes perfect, and a few adjustments can lead to a great cake. Enjoy your baking journey, and let the flavors shine!

Lemon Blueberry Pound Cake Bakery

Indulge in the ultimate dessert with this Lemon Blueberry Bliss Pound Cake recipe! This delightful cake combines tangy lemon and fresh blueberries for a refreshing twist on a classic dessert. With easy-to-follow steps, you'll create a moist and fluffy pound cake that's perfect for any occasion. Ready to impress your family and friends? Click through to discover this must-try recipe and elevate your baking game today!
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Ingredients
  

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk

1 ½ cups fresh blueberries (lightly dusted with flour)

Powdered sugar for dusting (optional)

Fresh lemon slices for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch 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.

      Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest.

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

          Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined – be careful not to overmix.

            Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

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

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the pound cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Once cooled, dust the top with powdered sugar if desired and garnish with fresh lemon slices.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices

                        - Presentation Tips: Slice the cake and serve on a beautiful platter. Add a sprinkle of powdered sugar on top and a few fresh blueberries around for an elegant touch.