Lemon Blueberry Sour Cream Pound Cake Recipe :-A lemon blueberry pound cake that is bursting with fresh, luscious berries and topped with a lovely vanilla glaze.
This cake is made with lemon and blueberries. Despite the fact that it is a hot summer day, you should still turn on the oven for this loaf cake because it is light and fluffy. Ideal for either breakfast or something sweet!
Lemon Blueberry Sour Cream Pound Cake Recipe
What makes this pound cake so good?
Everyone knows that pound cakes are often criticized for being too thick or dry. This cake isn’t like that at all. I’m pretty good at making pound cakes now. Some tasty variations are my Chocolate Pound Cake, my Funfetti Pound Cake, and my Classic
Vanilla Pound Cake. Because it has sour cream, whole milk, and a lot of eggs, this lemon blueberry pound cake is very moist and has a light, tight crumb. Like pound cake, it’s thick, but not too dense.
When it comes to feel, I give it 10 out of 10. This loaf is the perfect cake for any time of the day because it is full of fresh, juicy blueberries and a lot of bright, delicious lemon flavor. Plus it’s extra cool because it’s really simple to make.
You can serve it plain or with a glaze. For a show-stopping treat, put lemon slices and more fresh blueberries on top. No matter what time of year you make it—spring, summer, or winter—everyone loves it!
Ingredients you need:
1 . Butter
For a lemon cake that is both light and supple
we are using unsalted butter that has been allowed to come to room temperature and mixed combined with granulated sugar.
2 . SugarÂ
With granulated sugar in the cake and confectioners sugar in the glaze, this adorable little loaf has the ideal amount of sweetness due to the combination of the two. If you want the best results from the glaze, you should be sure to sift the confectioners’ sugar.
3 . Eggs
This recipe calls for four whole eggs, which contribute to the creation of a tender and airy batter. Check that the temperature of your eggs is at room temperature. Were you forgetful about laying out your eggs in advance? Not a problem at all. Before incorporating them into the batter
let them sit in a dish of warm water for ten minutes without stirring.
4 . Lemon zest
For lots of bright, fresh lemon flavor, massage the lemon zest into the granulated sugar with your hands before adding the butter.
This helps the flavor really shine through!
5 . Blueberries
In order to make the best lemon and blueberry loaf cake, you should look for blueberries that are as ripe, juicy, and fresh as possible. It is important to make sure that the berries are coated in flour before folding them into the batter.
This will prevent the berries from falling down into the loaf. When it comes to baking my Blueberry Streusel Muffins, I employ this very same methodology. Every single time, it works like a charm!
6 . All-purpose flour
If you want to make this cake, you don’t even need to use any premium cake flour because the crumb is so delicious.
When you are measuring the flour, exercise caution. With an excessive amount, the cake will be dry and crumbly.
If you have access to a digital kitchen scale, you should use it to measure the flour.
7 . Baking powder
In addition to preventing the cake from becoming overly dense, baking powder also gives the cake body. For the highest possible level of freshness, make sure to verify the expiration date.
8 . Sour cream
When it comes to making cakes that are incredibly moist and soft, my go-to ingredient is sour cream. Even long after it has been cooked, it will aid to maintain the crumb’s softness. You can substitute full-fat Greek yogurt for sour cream
if you do not have any on hand. Make sure that your sour cream is at room temperature, just like you would with the butter and the eggs.
9 . VanillaÂ
The best flavor can be achieved by using a small amount of high-quality vanilla into both the cake and the glaze.
How to make lemon blueberry pound cake
step 1 .
The bowl of a stand mixer that has been fitted with the paddle attachment should be filled with the granulated sugar and the lemon zest. You might alternatively use a hand mixer in conjunction with a medium bowl.
To incorporate the zest into the sugar, knead it in with your fingertips for around thirty seconds. This allows the oils that are contained within the zest to be released into the sugar, which in turn helps to enhance the flavor of the lemon.
step 2 .
Add the butter that has been softened, and mix on medium-high speed for two minutes, until the mixture is fluffy and light.
step 3 .
Eggs should be added one at a time. For twenty to thirty seconds after each addition, mix until everything is thoroughly incorporated.
Whenever it is necessary, scrape down the sides of the dish.
step 4 .
Take the vanilla extract and stir it in thoroughly.
step 5 .
2 cups (250 g) of flour, baking powder, and salt should be mixed together using a whisk.
step 6 .
To the mixture of butter and eggs, gradually incorporate the flour, alternating with the addition of whole milk and sour cream.
Start and finish with the mixture of flour and salt. At this point, it is not necessary to be concerned if the mixture appears to be curdled and lumpy.
step 7 .
Before adding the blueberries to the batter, mix the remaining two tablespoons of flour with the blueberries by combining them. Using a big spatula, carefully fold the batter together while taking care not to overmix it until it is completely combined.
When there are only a few streaks of flour left, stop.
step 8 .
Place the batter in a loaf pan that is 9 inches by 5 inches and has been lined with parchment paper.
n order to gently level the top of the cake, you can use a spatula.
Step 9 .
The cake should be baked at 350 degrees Fahrenheit for fifty to fifty-five minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining intact.
In the event that the cake is browning at an excessively rapid rate toward the end of the baking cycle, tent the top with a piece of aluminum foil in a loose manner.
Step 10 .
The cake should be removed from the oven and allowed to cool for ten minutes in the pan. Make use of the overhang of the parchment paper to carefully remove the cake from the pan, and then place it on a wire rack to cool entirely before frosting it.
