Blueberry Pound Cake is a wonderfully moist and flavorful dessert that combines the rich, buttery texture of traditional pound cake with the sweet and tangy burst of fresh blueberries. This cake is perfect for any occasion, from a casual brunch to an elegant dinner dessert. The blueberries not only add a delightful pop of flavor and color but also contribute moisture and a slight tartness that balances the sweetness of the cake. Infused with a hint of vanilla and lemon zest, this pound cake is beautifully aromatic and inviting. Its dense, yet soft texture makes it a satisfying treat, ideal for pairing with a cup of coffee or tea, or enjoying as a simple, comforting dessert.
Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 1 cup sour cream
- 2 cups fresh blueberries (you can also use frozen if fresh aren’t available)
- Optional: Powdered sugar for dusting or a simple lemon glaze
Directions:
- Preheat the oven and prepare the pan:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
- Mix dry ingredients:
- In a medium bowl, whisk together 2 3/4 cups of the flour, baking powder, and salt. Set aside.
- Cream butter and sugar:
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
- Add eggs and flavorings:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Combine with sour cream and flour:
- Add the flour mixture in three additions, alternating with sour cream, starting and ending with the flour. Mix until just combined.
- Prepare blueberries:
- Toss the blueberries with the remaining 1/4 cup of flour. This helps prevent them from sinking to the bottom during baking.
- Fold in blueberries:
- Gently fold the floured blueberries into the batter, ensuring they are evenly distributed.
- Bake the cake:
- Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve:
- Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. Once cool, dust with powdered sugar or drizzle with a lemon glaze if desired.
Blueberry Pound Cake is a delightful fusion of sweet and tangy flavors that are sure to please any palate. Its versatility and delicious taste make it a fantastic choice for a wide array of events and simple enough to be enjoyed on any day of the week.
