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- 1 cup unsalted butter, softened to room temperature - 2 cups granulated sugar - 4 large eggs, at room temperature - 3 cups all-purpose flour, sifted - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk, at room temperature - Zest from 2 medium lemons - 1/4 cup freshly squeezed lemon juice - 2 cups fresh blueberries (or frozen blueberries, thawed and drained) - 1 teaspoon pure vanilla extract - Powdered sugar for dusting - 9x5-inch loaf pan - Electric mixer - Mixing bowls - Whisk - Spatula - Toothpick - Wire rack - Parchment paper (optional) Gather these ingredients and tools before you start. It makes the baking process smoother and more fun! Each ingredient plays a role in making the pound cake moist, flavorful, and beautiful. The butter and sugar create a light base, while the blueberries add a burst of flavor. The lemon zest and juice give it a fresh twist. Enjoy the process, and happy baking! First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan well. You can also line it with parchment paper. This makes it easy to remove the cake later. In a big bowl, use an electric mixer to cream 1 cup of softened butter with 2 cups of granulated sugar. Mix on medium speed for about 3-4 minutes. You want it light and fluffy. This step adds air, giving your cake a nice texture. Add 4 large eggs to the butter and sugar mix. Add them one at a time. Mix well after each egg. Scrape down the bowl’s sides to mix fully. In another bowl, whisk together 3 cups of sifted all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This ensures everything is evenly mixed and ready for the next step. Now, gradually add the dry mix to the wet mix. Alternate with 1 cup of buttermilk. Start with some flour, mix, then add buttermilk. Repeat until both mixtures are blended. Mix just enough to avoid overworking the batter. Gently fold in the zest from 2 medium lemons, 1/4 cup of freshly squeezed lemon juice, 2 cups of blueberries, and 1 teaspoon of vanilla extract. Be careful with the blueberries; you want them whole for bursts of flavor. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place the pan in the oven and bake for 60-70 minutes. It’s done when a toothpick inserted in the middle comes out clean. If the top browns too fast, cover it with foil for the last 20 minutes. When baked, take the cake out of the oven. Let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. This helps keep the cake from getting soggy. To get that soft and smooth texture, cream your butter and sugar well. Mix them for about 3-4 minutes. This adds air, making the cake fluffy. Make sure your butter is at room temperature. Cold butter will not mix well. Adding eggs one at a time helps too. This keeps the batter light and airy. To avoid a soggy cake, ensure your blueberries are dry. If using frozen blueberries, thaw and drain them first. This keeps excess moisture out. Also, do not overmix the batter. Mixing too much can make the cake dense, which can lead to sogginess. Lastly, let the cake cool completely on a wire rack. This allows air to circulate and keeps it from getting wet. Baking time can vary by oven. Start with 60 minutes, but check for doneness at 50 minutes. Insert a toothpick into the center; it should come out clean. If the top browns too fast, cover it with foil. This helps cook the inside without burning the top. Adjusting the time can help you find the perfect bake for your oven. {{image_4}} You can make this cake even more special by adding nuts or other fruits. Walnuts or pecans work well. Chop them into small pieces to mix in with the blueberries. If you want a fruity twist, try adding raspberries or strawberries. These fruits add extra color and taste to the cake. Just remember to adjust the amount of sugar if you add very sweet fruits. If you want to make a gluten-free version, you can swap the all-purpose flour. Use a gluten-free flour blend instead. Look for one that has xanthan gum, which helps with texture. The cake will still be moist and tasty. Just be sure to check each ingredient for gluten. If you prefer a different shape, consider making a lemon blueberry bundt cake. Use the same recipe but pour the batter into a bundt pan. The baking time may change slightly, so check for doneness with a toothpick. A bundt cake looks beautiful when served. You can also add a glaze made of lemon juice and powdered sugar for extra sweetness. Store your lemon blueberry pound cake in an airtight container. This keeps it fresh and moist. You can also wrap it tightly in plastic wrap. Place it at room temperature for up to three days. If you want it to last longer, put it in the fridge. It will stay good for about a week. To freeze the cake, first let it cool completely. Then, wrap it tightly in plastic wrap. After that, put it in a freezer bag. It will keep well for up to three months. When you're ready to enjoy it again, thaw it overnight in the fridge. To reheat your pound cake, preheat your oven to 350°F (175°C). Slice the cake as needed. Place the slices on a baking sheet. Warm them for about 10 minutes. You can also use a microwave. Heat each slice for about 15-20 seconds. Enjoy your cake warm for a delightful treat! Yes, you can use frozen blueberries in this recipe. Make sure to thaw and drain them first. This helps reduce extra moisture in the cake. Using frozen blueberries works well and can save you time! To make your cake more lemony, add more lemon juice or zest. You can use the zest of one extra lemon. Also, consider adding lemon extract for a stronger flavor. This will boost the bright, fresh taste of your cake. If your cake sinks in the middle, it may be due to too much moisture or underbaking. Make sure to measure your ingredients correctly. Also, check that your oven is at the right temperature. Bake longer if needed, but watch for browning. Lemon blueberry pound cake lasts about 3 to 5 days at room temperature. Store it in an airtight container. If you want it to last longer, refrigerate it. You can also freeze the cake for up to three months. Just wrap it well! You now have all the tools to bake a delicious lemon blueberry cake. We covered the main and optional ingredients, plus the tools you'll need. I shared step-by-step instructions, tips for the perfect texture, and fun variations. Don’t forget the best storage options to keep your cake fresh. Enjoy experimenting with flavors and impressing your friends. With these tips, you will create a cake that is sure to please everyone. Happy baking!

Lemon Blueberry Pound Cake

Dive into the delightful world of baking with this Lemon Blueberry Bliss Pound Cake! Bursting with fresh blueberries and zesty lemon flavor, this moist and fluffy cake is perfect for any occasion. Follow our simple step-by-step recipe to create a sweet treat that your family and friends will love. Ready to impress? Click through for the full recipe and elevate your baking game today!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour, sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk, at room temperature

Zest from 2 medium lemons

1/4 cup freshly squeezed lemon juice

2 cups fresh blueberries (or frozen blueberries, thawed and drained)

1 teaspoon pure vanilla extract

Optional: Powdered sugar for dusting

Instructions
 

Begin by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly, or for added ease, line it with parchment paper, allowing some overhang to facilitate removal later.

    In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into your cake for a lighter texture.

      Add the four eggs to the creamed mixture, one at a time. Ensure to mix well after each addition, scraping down the sides of the bowl as necessary to fully incorporate the eggs into the batter.

        In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt until evenly distributed. This ensures that the leavening agent is properly mixed throughout.

          Gradually add the dry ingredients to the wet mixture in the large bowl, alternating with the buttermilk. Start with a portion of the flour mixture, mix until combined, then follow with buttermilk. Continue this alternating process until all ingredients are well blended. The key is to mix just until incorporated to avoid overworking the batter.

            Using a spatula, gently fold in the lemon zest, freshly squeezed lemon juice, blueberries, and vanilla extract. Be careful not to mash the blueberries to preserve their shape and burst of flavor in the cake.

              Pour the batter into the prepared loaf pan, using the spatula to smooth the top for an even bake.

                Place the loaf pan in your preheated oven and bake for 60-70 minutes. The pound cake is done when a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, cover it loosely with aluminum foil during the last 20 minutes to prevent burning.

                  Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. After this, transfer the cake to a wire rack to cool completely, allowing any residual heat to escape and prevent sogginess.

                    Optional: After the cake has cooled, dust the top with powdered sugar for an elegant touch and a hint of sweetness that complements the tangy lemon and blueberries.

                      - Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: Approximately 10 slices

                        - Presentation Tips: Serve the pound cake on a decorative platter, garnished with fresh blueberries and lemon slices for an appealing and vibrant presentation.