Introduction
Lemon Blueberry Sour Cream Pound Cake is a delightful dessert that combines the zesty flavors of lemon with the sweetness of blueberries in a moist and tender pound cake. This recipe is perfect for any occasion, whether you’re hosting a brunch, celebrating a special event, or simply craving a delicious treat. The addition of sour cream to the batter gives the cake a rich and creamy texture, while the burst of fresh blueberries adds a pop of color and fruity goodness.
Whether you’re an experienced baker or just starting out, this Lemon Blueberry Sour Cream Pound Cake recipe is sure to impress your family and friends. The combination of tangy lemon, sweet blueberries, and velvety pound cake creates a harmonious balance of flavors that will leave everyone coming back for more.
In this article, we’ll walk you through the ingredients you’ll need, the step-by-step instructions to make this delectable cake, variations to customize the recipe to your liking, helpful tips for success, and finally, answer some frequently asked questions to ensure your baking experience is smooth and enjoyable.
Ingredients
To make this Lemon Blueberry Sour Cream Pound Cake, you will need the following ingredients:
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 baking soda
– 1/2 teaspoon salt
– 1 cup sour cream
– Zest of 2 lemons
– 2 cups fresh blueberries (tossed in 1 tablespoon of flour)
For the Glaze (Optional):
– 1 cup confectioners’ sugar
– 2-3 tablespoons fresh lemon juice
Make sure to have all the ingredients at room temperature for the best results when baking this delicious cake.
Steps
Follow these step-by-step instructions to create your own Lemon Blueberry Sour Cream Pound Cake:
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Alternate Adding Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Step 6: Fold in Lemon Zest and Blueberries
Gently fold in the lemon zest and flour-coated blueberries into the batter.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Variations
There are several ways to customize this Lemon Blueberry Sour Cream Pound Cake recipe to suit your preferences:
1. Lemon Glaze:
Instead of a simple glaze, you can make a lemon glaze by combining confectioners’ sugar with fresh lemon juice for an extra burst of citrus flavor.
2. Streusel Topping:
Add a crunchy streusel topping made from flour, sugar, and butter for a textural contrast to the soft cake.
3. Cream Cheese Swirl:
Create a cream cheese swirl by mixing softened cream cheese with sugar and swirling it into the batter before baking for a creamy addition.
Tips
Here are some tips to help you achieve the perfect Lemon Blueberry Sour Cream Pound Cake:
1. Room Temperature Ingredients:
Ensure all your ingredients are at room temperature to help them blend together smoothly and evenly.
2. Avoid Overmixing:
Be careful not to overmix the batter once you add the flour to prevent a tough cake texture.
3. Coat Blueberries in Flour:
Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the cake during baking.
4. Cool Completely Before Glazing:
Allow the cake to cool completely in the pan before drizzling with glaze to prevent it from melting and running off the cake.
Conclusion
In conclusion, Lemon Blueberry Sour Cream Pound Cake is a delightful dessert that combines the bright flavors of lemon, the sweetness of blueberries, and the richness of sour cream in a moist and flavorful pound cake. This recipe is versatile, easy to make, and perfect for any occasion.
Whether you enjoy it with a cup of tea in the afternoon or serve it as a show-stopping dessert at your next gathering, this cake is sure to be a hit with everyone who tries it. Get creative with variations, follow the tips for success, and enjoy the process of baking this delicious treat.
FAQs
Here are some frequently asked questions about making Lemon Blueberry Sour Cream Pound Cake:
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries, but make sure to thaw and drain them before tossing in flour and adding to the batter.
Q: How should I store the leftover cake?
A: Store the cake in an airtight container at room temperature or in the refrigerator for up to 3 days. It can also be frozen for longer storage.
Q: Can I omit the lemon zest?
A: While the lemon zest adds brightness to the cake, you can omit it if you prefer a more subtle lemon flavor or substitute with lemon extract.
Lemon Blueberry Sour Cream Pound Cake
A delightful dessert that combines the zesty flavors of lemon with the sweetness of blueberries in a moist and tender pound cake. Perfect for any occasion, this cake is rich and creamy due to the addition of sour cream.
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
-
1/2 teaspoon salt
-
1 cup sour cream
-
Zest of 2 lemons
-
2 cups fresh blueberries (tossed in 1 tablespoon of flour)
-
1 cup confectioners' sugar
-
2-3 tablespoons fresh lemon juice
Directions
-
Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
-
Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
-
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
-
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
-
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
-
Gently fold in the lemon zest and flour-coated blueberries into the batter.
-
Pour the batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
-
Optional: Combine confectioners' sugar with fresh lemon juice to make a glaze. Drizzle over the cooled cake.
-
Serve and enjoy!
