Imagine sinking your fork into a slice of heaven – a moist, tender pound cake bursting with bright lemon flavor and juicy blueberries that literally melts in your mouth. This isn't just any ordinary cake; it's a culinary masterpiece that will transform your baking game forever. Whether you're a seasoned baker or a weekend kitchen warrior, this Lemon Blueberry Sour Cream Pound Cake is about to become your new obsession – a dessert so divine, it'll have your family and friends begging for the recipe!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: American
Serves: 12 slices
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup blueberries
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes. The mixture should be pale and creamy with a smooth consistency.
- Add eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Mix in vanilla and lemon extracts, blending until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt to create a uniform dry mixture. This helps distribute leavening agents evenly.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing to maintain the cake's tender texture.
- Gently fold in fresh blueberries using a rubber spatula, being careful not to crush the berries. Distribute them evenly throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for extra flavor and presentation.
- Slice and serve at room temperature. The cake can be stored covered at room temperature for 3-4 days or refrigerated for up to a week.
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Blueberry Trick: Toss blueberries in a light dusting of flour before folding into the batter. This prevents them from sinking to the bottom of the cake.
- Check for Doneness: Use the toothpick test – it should come out with just a few moist crumbs. Avoid overbaking, which can dry out the cake.
- Cooling Matters: Allow the cake to cool in the pan for 15 minutes before removing. This helps it set and prevents breaking.
- Storage Hack: For maximum moisture, store the cake in an airtight container. If refrigerating, let it come to room temperature before serving for the best texture and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 115mg
