Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake combines the classic richness of pound cake with a zesty lemon flavor and juicy blueberries. The cake is tender and moist, making it a delightful treat for any occasion. The balance of sweet and tangy notes provides a refreshing twist, while the traditional baking method ensures a comforting, homemade feel. Perfect for dessert or as a sweet snack, this recipe is sure to please everyone.

Ingredients:

• 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
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture.
6. Fold in the lemon zest and lemon juice until well combined.
7. Gently fold in the blueberries, being careful not to break them.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Dust with powdered sugar before serving, if desired.