Lemon Blueberry Pound Cake Recipe: A Delightful Twist on a Classic Dessert

Are you ready to indulge in a sweet treat that combines the zesty flavor of lemon with the juicy burst of blueberries? Look no further than this irresistibl……

Are you ready to indulge in a sweet treat that combines the zesty flavor of lemon with the juicy burst of blueberries? Look no further than this irresistible lemon blueberry pound cake recipe! This delightful dessert is not only perfect for summer gatherings but also makes an excellent addition to any tea party or family brunch. With its moist texture and vibrant flavors, this cake is sure to impress your friends and family.

### Ingredients You'll Need

To create this mouthwatering lemon blueberry pound cake recipe, you'll need a few simple ingredients that you may already have in your kitchen:

- 1 cup unsalted butter, softened

- 2 cups granulated sugar

- 4 large eggs

- 1 teaspoon vanilla extract

- 3 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup sour cream

- Zest of 2 lemons

- 1 cup fresh blueberries (you can use frozen if fresh are not available)

- 1 tablespoon lemon juice

### Instructions

1. **Preheat Your Oven**: Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to ensure your cake comes out easily.

2. **Cream the Butter and Sugar**: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.

3. **Add the Eggs and Vanilla**: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.

4. **Combine Dry Ingredients**: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.

5. **Incorporate Lemon Zest and Blueberries**: Gently fold in the lemon zest, blueberries, and lemon juice into the batter. Be careful not to overmix, as this can cause the blueberries to break apart and turn the batter blue.

6. **Bake the Cake**: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

7. **Cool and Serve**: Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. For an extra touch, you can drizzle a simple lemon glaze over the top made from powdered sugar and lemon juice.

### Why This Recipe Stands Out

This lemon blueberry pound cake recipe is not just another dessert; it’s a perfect harmony of flavors that celebrates the best of both fruits. The tartness of the lemon complements the sweetness of the blueberries, creating a cake that is refreshing and satisfying. The pound cake's dense and buttery texture makes it an ideal choice for serving alongside a cup of tea or as a delightful end to any meal.

### Tips for the Perfect Cake

- **Use Fresh Ingredients**: For the best flavor, opt for fresh lemons and blueberries. If using frozen blueberries, do not thaw them before adding to the batter to prevent bleeding.

- **Don’t Overmix**: Overmixing can lead to a tough cake. Mix until just combined for a light and fluffy texture.

- **Add a Citrus Twist**: Feel free to experiment with other citrus fruits such as oranges or limes for a unique flavor profile.

In conclusion, this lemon blueberry pound cake recipe is a must-try for anyone who loves a delightful dessert bursting with flavor. Whether you’re enjoying it at a summer picnic or on a cozy afternoon at home, this cake will surely become a favorite in your recipe collection. So gather your ingredients and get ready to bake a cake that is not just delicious but also a feast for the eyes!