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- 1 cup unsalted butter, softened - 1 1/2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - Zest of 2 lemons - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup buttermilk - 1 1/2 cups fresh blueberries (or frozen) - 2 tablespoons all-purpose flour (for tossing blueberries) When making lemon blueberry pound cake, these ingredients are key. The butter gives a rich base. Sugar adds sweetness and helps to create a tender crumb. Eggs bind the mixture and add moisture. Vanilla extract brings warmth and depth. Lemon zest gives a fresh, bright flavor. Flour is the backbone of our cake. Baking powder and baking soda help it rise. Salt balances the sweetness. Buttermilk keeps the cake moist and adds a slight tang. Fresh blueberries burst with juice, making each bite special. Tossing them with flour stops them from sinking to the bottom. - Alternatives for unsalted butter: You can use unsalted margarine or coconut oil. Both will work well, but the flavor may change slightly. - Options for gluten-free flour: Look for a gluten-free all-purpose blend. Brands that include xanthan gum often work best. - Buttermilk substitutes: You can make buttermilk by mixing milk with a splash of vinegar or lemon juice. Let it sit for five minutes to curdle. Each of these substitutions can help you adjust the recipe to fit your needs. Just keep in mind that the final taste or texture may vary. For the full recipe, check out the Lemon Blueberry Bliss Pound Cake section. 1. First, preheat your oven to 350°F (175°C). This helps bake the cake evenly. 2. Grease and flour a 9x5-inch loaf pan. This will keep the cake from sticking. 3. In a large bowl, cream together 1 cup of softened butter and 1 1/2 cups of sugar. Mix until it becomes light and fluffy, which takes about 3 to 5 minutes. 1. Add 4 large eggs one at a time. Mix well after each egg. 2. Next, stir in 1 teaspoon of vanilla extract and the zest of 2 lemons. This adds great flavor. 3. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. 4. Gradually mix the dry ingredients into the butter mixture. Alternate with 1 cup of buttermilk. Start and end with the dry mix. Combine until just mixed; do not overmix. 1. Toss 1 1/2 cups of fresh blueberries with 2 tablespoons of flour. This helps them stay suspended in the batter. 2. Gently fold the blueberries into the batter using a spatula. Be careful not to crush them. 1. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 2. Bake for 55 to 65 minutes. Check with a toothpick in the center; it should come out clean. 3. If the top browns too quickly, cover it loosely with aluminum foil for the last 15 minutes. 4. When done, remove the cake from the oven. Let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. For the full recipe, check out the entire process! To make a great pound cake, use room temperature ingredients. This helps the butter mix well with the sugar. When you mix, do it gently. Overmixing can lead to a tough cake. Just mix until everything is blended. Want more tang? Add a splash of lemon juice to the batter. It gives a nice tartness that balances the sweetness. You can also try using other berries. Raspberries or blackberries can add fun flavors too. Mix and match to find your favorite. For a lovely display, slice the cake evenly. Place it on a nice platter. Garnish with fresh blueberries and a light dusting of powdered sugar. This makes it look fancy! Pair it with coffee or tea for a perfect treat. You can also serve it with whipped cream or ice cream for extra joy. For the complete recipe, check the Full Recipe section. {{image_2}} To make a Lemon Blueberry Bundt Cake, you need a few tweaks. First, use the same batter from the pound cake recipe. However, adjust the baking time. Bundt cakes need about 40-50 minutes at the same temperature. You should also grease the Bundt pan well. This helps the cake release easily. For extra flavor, add a teaspoon of lemon juice to the batter. You can also sprinkle more blueberries on top before baking. This makes for a beautiful presentation. If you want bite-sized treats, try Mini Lemon Blueberry Muffins. Use the same batter but adjust the baking time. Fill muffin tins about two-thirds full. Bake at 350°F for 15-20 minutes. Check for doneness with a toothpick. For a fun twist, add a crumb topping. Mix equal parts flour, sugar, and butter. Sprinkle it on top before baking for a crunchy finish. Enjoy these muffins warm or at room temperature. Adding icing to your Lemon Blueberry Pound Cake makes it extra special. For a simple icing, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice. Stir until smooth. Once your cake has cooled, drizzle the icing on top. You can use a spoon or a piping bag for a nice look. This adds a sweet and tangy flavor that pairs well with the cake. Serve it at gatherings or as a treat for yourself. For the full recipe, check the earlier section. Enjoy these variations for a delightful twist on a classic! To keep your Lemon Blueberry Pound Cake moist, use an airtight container. This helps lock in moisture and flavor. You can also wrap the cake in plastic wrap before placing it in the container. If you want to store it for a longer time, consider freezing it. Slice the cake and wrap each piece in plastic wrap. Then, place the slices in a freezer bag. This way, you can enjoy a piece whenever you want. At room temperature, this cake stays fresh for about 3 to 4 days. Keep it in a cool, dry place away from direct sunlight. If you store it in the fridge, it can last about a week. Just remember that refrigeration can make the cake a bit drier. Always let the cake come to room temperature before serving for the best taste. For more details on making this cake, check the Full Recipe. Yes, you can use frozen blueberries. They work well in this cake. Just toss them in flour like fresh berries. This helps prevent them from sinking. They may add a bit more moisture, but the cake will still taste great. Check your cake at about 55 minutes. Insert a toothpick in the center. If it comes out clean, your cake is done. If it has batter on it, bake longer. You can cover the top with foil if it gets too brown. If your cake is too dense, it may be due to overmixing. Make sure to mix just until combined. You can also try using room temperature eggs and butter. This helps create a lighter texture. Yes, you can substitute eggs. Use 1/4 cup of applesauce per egg. You can also try flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit for a few minutes to thicken. Yes, you can make this cake ahead of time. It keeps well for several days. Store it in an airtight container at room temperature. You can also freeze it for up to three months. Just be sure to wrap it tightly. For the full recipe, check the main section above. This blog post provided a clear guide to making a delicious lemon blueberry cake. We covered each ingredient, from butter to blueberries, and detailed the steps for preparation and baking. I shared tips to ensure the perfect texture and flavor. Finally, variations and storage tips help you enjoy the cake longer. Remember, baking is fun, and these recipes can inspire your creativity in the kitchen. Enjoy each slice of your homemade goodness!

Lemon Blueberry Pound Cake

Indulge in the deliciousness of Lemon Blueberry Bliss Pound Cake! This delightful recipe combines the zesty brightness of lemon with sweet, juicy blueberries for a perfect treat. With simple ingredients and easy-to-follow steps, you’ll create a fluffy, moist pound cake that’s ideal for any occasion. Ready to impress your guests? Click through to explore this scrumptious recipe and bring a taste of bliss to your kitchen!
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Ingredients
  

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 1/2 cups fresh blueberries (or frozen, if necessary)

2 tablespoons all-purpose flour (for tossing blueberries)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan and set it aside.

    In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 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 flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients; mix until just combined.

            Toss the blueberries with 2 tablespoons of flour to coat them lightly, then gently fold them into the batter using a spatula.

              Pour the batter into the prepared loaf pan and smooth the top.

                Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top gets too brown, cover lightly with aluminum foil during the last 15 minutes of baking.

                  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.

                    Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12

                      - Presentation Tips: Slice the cake into even pieces and serve on a beautiful platter. Garnish with fresh blueberries and a dusting of powdered sugar for an elegant touch. Consider pairing with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence!