Blueberry Pound Cake

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Blueberry Pound Cake is a delicious twist on the classic pound cake, with fresh blueberries and lemon zest adding bright flavor and bursts of sweetness. This pound cake is moist, buttery, and perfect for any occasion. Whether you enjoy it for breakfast, a coffee break, or dessert, this cake is a delightful way to celebrate blueberry season.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon zest (about 1 lemon)
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups fresh or frozen blueberries

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Preheat the Oven and Prepare the Pan

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan, or line it with parchment paper.

2. Prepare the Blueberries

• Toss Blueberries in Flour: In a small bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake during baking.

3. Mix Dry Ingredients

• Combine Dry Ingredients: In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.

4. Cream Butter and Sugar

• Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

5. Add Eggs and Flavoring

• Add Eggs: Add the eggs one at a time, mixing well after each addition.
• Add Lemon Zest and Vanilla: Mix in the lemon zest and vanilla extract until well combined.

6. Add Dry Ingredients and Sour Cream

• Alternate Adding Flour and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.

7. Fold in Blueberries

• Fold in Blueberries: Gently fold in the flour-coated blueberries until evenly distributed in the batter.

8. Bake

• Pour Batter into Pan: Pour the batter into the prepared bundt or tube pan and spread it evenly.
• Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

9. Make the Optional Glaze

• Mix Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
• Drizzle the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top.

Cooking Notes

• Room Temperature Ingredients: For the best results, ensure the butter, eggs, and sour cream are at room temperature before starting. This helps create a smooth batter and even bake.
• Prevent Sinking Blueberries: Tossing the blueberries in flour helps them stay suspended throughout the cake rather than sinking to the bottom during baking.

Variations

• Lemon Blueberry Pound Cake: Add 2 tablespoons of fresh lemon juice to the batter for an extra lemony flavor.
• Almond Twist: Substitute 1 teaspoon of vanilla extract with almond extract and add 1/2 cup of sliced almonds to the batter for a delightful almond twist.
• Mixed Berry Pound Cake: Use a mixture of blueberries, raspberries, and blackberries for a colorful variation.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries?

Yes, you can use frozen blueberries. There is no need to thaw them before adding to the batter—just toss them in flour as you would with fresh blueberries to prevent sinking.

How do I store Blueberry Pound Cake?

Store the pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If storing in the fridge, bring it to room temperature before serving for the best flavor.

Can I freeze Blueberry Pound Cake?

Yes, this pound cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What can I serve with Blueberry Pound Cake?

This cake is delicious on its own, but it can also be served with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for an extra indulgent treat.

Can I use Greek yogurt instead of sour cream?

Yes, you can substitute an equal amount of full-fat Greek yogurt for the sour cream in this recipe.

Blueberry Pound Cake is a classic, moist, and buttery dessert that’s perfect for any occasion. With fresh blueberries, a hint of lemon, and a tender crumb, this cake is sure to be a crowd-pleaser. Whether served as a simple snack or with a bit of whipped cream for dessert, this pound cake is a delicious way to enjoy the flavors of blueberries and lemon.