Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake is a yummy dessert to serve your family.
Fresh, plump, juicy berries. Moist tender cake with a hint of lemon. While a lot of pound cakes are made in Bundt pans, I like how this one is formed in a loaf pan. Sweet and simple. Unassuming, but oh so delicious.
This is a great recipe to make when blueberries are at the height of their season, when berries can be purchased for under $2 a pint. Or if you’re really motivated, try planting your own bushes. Visit Gurney’s Seed and Nursery Catalog for Planting Ideas.
I’m sure you’ve heard the tale that if you eat pound cake, you’ll gain a pound of weight. But unlike most pound cake recipes, this recipe uses less than half a pound of butter–so you have reason to be happy!
Ingredients Needed to Make Blueberry Lemon Pound Cake
- all-purpose flour
- baking powder
- baking soda
- salt
- sugar
- butter
- sour cream
- vanilla extract
- lemon extract
- large eggs (3 of them)
- fresh blueberries
- powdered sugar
Instructions for this Recipe
Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each.
Reduce speed to low and gradually add flour mixture , mixing well.
Rinse and drain blueberries. In a small bowl, gently mix in 1 tablespoon of flour with blueberries to prevent berries from sinking. Using a rubber spatula, fold berries into batter.
Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powdered sugar. Serves 10-12
This recipe makes a wonderful dessert to serve guests the next time you have company. Serve with a cup of tea or a glass of lemonade.
See more Pound Cake Recipes Here. See more Desserts Here.
Blueberry Lemon Pound Cake
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sugar
- 3/4 cups butter softened
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 large eggs
- 1 cup blueberries rinsed and drained
- 1 tablespoon flour
- powdered sugar
Instructions
- Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each. Reduce speed to low and gradually add flour mixture , mixing well.
- In a small bowl, toss blueberries with 1 tablespoon flour to prevent berries from sinking in the batter. Fold berries into batter. Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powered sugar. Serves 10-12
Notes
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