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When it comes to delightful desserts that capture the essence of summer, few can rival the Zesty Lemon Blueberry Bliss Pound Cake. This delectable treat is not only visually appealing with its vibrant colors but also offers a harmonious blend of tangy lemon and sweet blueberries that dance on the palate. The moist texture of the pound cake, combined with the bright flavors, makes it an irresistible choice for any occasion, from casual gatherings to elegant celebrations.

Lemon Blueberry Pound Cake Loaf

Discover the ultimate summer treat with Zesty Lemon Blueberry Bliss Pound Cake! This delightful dessert boasts a perfect balance of tangy lemon and sweet blueberries, creating a refreshing experience that’s ideal for any occasion. With its moist, buttery texture and vibrant appearance, this pound cake is perfect for brunches, family gatherings, or simply as a personal indulgence. Enjoy the harmonious blend of flavors as you bake this irresistible classic with a modern twist!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream

Zest of 1 large lemon

¼ cup fresh lemon juice

1 cup fresh blueberries (or frozen, thawed and drained)

1 tablespoon all-purpose flour (for coating blueberries)

Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9x5 inches) or line it with parchment paper for easy removal.

    Prepare Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking in the batter.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add Wet Ingredients: Incorporate the eggs, one at a time, mixing well after each addition. Add the vanilla extract, lemon zest, and lemon juice, and mix until just combined.

          Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

            Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Begin and end with dry ingredients. Stir until just combined, being careful not to overmix.

              Fold in Blueberries: Gently fold in the floured blueberries into the batter until evenly distributed.

                Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                  Bake the Pound Cake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, lightly cover it with aluminum foil.

                    Cool the Cake: Once baked, remove the pound cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

                      Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the thickness by adding more sugar or lemon juice as needed.

                        Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to soak into the cake for extra flavor.

                          Slice and Serve: Slice the cake once the glaze has set, and enjoy your delightful Lemon Blueberry Pound Cake!

                            Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 8-10 slices