Irresistible Lemon Blueberry Pound Cake
A delightful cake that combines the zesty brightness of lemon with the sweet juiciness of fresh blueberries, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs At room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder Check freshness.
- 1/2 teaspoon salt
- 1 cup sour cream Can substitute with non-dairy yogurt.
- 1 cup fresh blueberries Toss in flour before folding.
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
Preparation
- Gather all your ingredients. Make sure your butter is softened to room temperature.
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mixing
- In a large mixing bowl, cream the softened butter with the granulated sugar until light and fluffy (about 3-5 minutes).
- Incorporate the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla and lemon extracts.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with the sour cream.
- Gently fold in the blueberries, lemon zest, and lemon juice without overmixing.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
This cake can be served plain, dusted with powdered sugar, or topped with a lemon glaze. Store leftovers wrapped or in an airtight container for up to a week in the fridge. Can be frozen for up to 3 months.