Indulge in the flavors of summer with this moist and tangy blueberry pound cake. Bursting with fresh blueberries and a hint of lemon, this cake is perfect for any occasion. It's easy to prepare and will be a hit with your family and friends. Enjoy a slice of this delicious cake with a cup of coffee or tea for a delightful dessert or snack. Get ready to impress with this homemade blueberry pound cake recipe!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Powdered sugar for dusting (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This will prevent them from sinking to the bottom of the cake.
- Gently fold the blueberries, lemon zest, and lemon juice into the batter.
- Pour the batter into the prepared tube pan and smooth the top with a spatula.
- Bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar if desired.
- Slice and serve the blueberry pound cake with a cup of coffee or tea. Enjoy!
