The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Treat yourself to a slice of sunshine with this Lemon Blueberry Pound Cake 🍋🫐! The bright flavor of lemon perfectly complements the sweet juiciness of blueberries, making this cake a deliciously refreshing dessert. Whether you’re enjoying it with your morning coffee or serving it at a gathering, this pound cake is sure to impress everyone. It’s moist, tender, and bursting with flavor—perfect for any occasion!
Lemon Blueberry Pound Cake 🍋🫐
Course: DessertCuisine: AmericanDifficulty: MediumServings
8
servingsPrep time
15
minutesCooking/ Cooling Time
1
hourcalories per serving
350
kcalIngredients
- For the Cake:
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 salt
1 cup sour cream
Zest of 2 lemons 🍋
1 cup fresh blueberries, washed and dried 🫐
- For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Zest of 1 lemon 🍋
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with sour cream, beginning and ending with the flour mixture. Stir until just combined.
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Lemon Glaze: While the cake is baking, mix together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Cool and Glaze: Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the lemon glaze over the cooled cake before slicing.
Notes
- For extra flavor, you can add a splash of lemon extract to the batter.
- Make sure to dry the blueberries with a paper towel to prevent them from sinking to the bottom of the cake.
- This pound cake can be stored in an airtight container for up to 3 days.
This Lemon Blueberry Pound Cake 🍋🫐 is a delightful way to enjoy the flavors of summer year-round. Its moist texture and bright flavor make it a perfect dessert for any occasion. Serve it as a sweet treat for tea or as a refreshing end to your meal. You won’t be able to resist coming back for another slice!
