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Pound cake is a classic dessert that has captured the hearts of home bakers and dessert lovers alike with its rich, buttery flavor and dense, moist texture. Traditionally made with equal parts of butter, sugar, eggs, and flour, this delightful treat is a staple at gatherings, family dinners, and cozy afternoons spent with a cup of tea. What sets this Zesty Lemon Blueberry Bliss Pound Cake apart is its refreshing combination of bright lemon and juicy blueberries, creating a harmonious balance that excites the palate. Whether served as an afternoon snack or as a centerpiece for a celebratory occasion, this pound cake is sure to impress.

Lemon Blueberry Pound Cake Loaf

Indulge in the deliciousness of Zesty Lemon Blueberry Bliss Pound Cake! This irresistible dessert blends the rich, buttery texture of classic pound cake with the refreshing flavors of fresh lemon and juicy blueberries. Perfect for any occasion, this cake embodies sunny days and joyful moments. Learn how to bake this delightful treat with fresh ingredients that not only enhance flavor but also add a touch of healthfulness. Get ready to impress your friends and family with this vibrant and flavorful loaf!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

Zest of 1 large lemon (about 1 tablespoon)

¼ cup fresh lemon juice (about 1 large lemon)

1 cup fresh blueberries (or frozen, thawed and drained)

1 tablespoon all-purpose flour (for coating blueberries)

Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing and flouring it, or line it with parchment paper for easy removal after baking.

    Prepare Blueberries: In a small bowl, gently toss the blueberries with 1 tablespoon of flour until they are coated. This step is essential to ensure the blueberries remain evenly distributed throughout the cake rather than sinking to the bottom.

      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 the mixture is light and fluffy, approximately 3-4 minutes.

        Add Wet Ingredients: Incorporate the eggs, adding them one at a time and mixing thoroughly after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until just combined.

          Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined to avoid overmixing; it's okay if there are a few lumps.

              Fold in Blueberries: Carefully fold the floured blueberries into the batter using a spatula, ensuring they are evenly distributed without breaking them.

                Pour into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for an even finish.

                  Bake the Pound Cake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. If the top begins to brown too much, lightly cover it with aluminum foil for the remainder of the baking time.

                    Cool the Cake: Once baked, remove the pound cake from the oven and let it sit in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.

                      Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until the mixture is smooth. You may adjust the thickness by adding more sugar for a thicker glaze or more lemon juice for a thinner consistency.

                        Glaze the Cake: Once the cake has cooled thoroughly, drizzle the lemon glaze over the top. Let it soak into the cake for enhanced flavor.

                          Slice and Serve: Once the glaze has set, slice the cake and serve. Enjoy your delightful Zesty Lemon Blueberry Bliss Pound Cake with a cup of tea or coffee!

                            Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10 slices

                              Presentation Tips: For an elegant presentation, serve the cake on a platter garnished with fresh blueberries and lemon slices. Consider dusting a little extra powdered sugar on top for a charming touch!