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When it comes to indulgent desserts that bring a burst of flavor to your table, few can compare to the Zesty Lemon Blueberry Bliss Pound Cake. This delightful treat marries the refreshing tang of lemons with the natural sweetness of blueberries, creating a harmonious blend that tantalizes the taste buds. Whether you're planning an afternoon tea, a family gathering, or simply want to enjoy a slice with your morning coffee, this pound cake is a versatile option that fits any occasion.

Lemon Blueberry Pound Cake Loaf

Brighten up your dessert table with the Zesty Lemon Blueberry Bliss Pound Cake! This flavorful treat combines the tangy essence of fresh lemons and the sweetness of juicy blueberries for a deliciously harmonious dessert. Perfect for any occasion, this pound cake not only pleases the palate but also looks stunning with its vibrant colors. Enjoy a slice at afternoon tea, with coffee, or as a refreshing after-dinner treat. Dive into a delightful baking experience today!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sour cream, at room temperature

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). Prepare a 9x5-inch loaf pan by greasing it with butter or oil and dusting it with flour, or alternatively, line it with parchment paper for easier removal.

    Prepare the Blueberries: In a small mixing bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This coating helps keep the berries suspended in the batter as it bakes.

      Cream Together Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.

        Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then, add the vanilla extract, lemon zest, and lemon juice. Mix gently until everything is just combined.

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

            Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the sour cream. Start and finish with the flour mixture. Stir until just combined, being careful not to overmix, as this can affect the cake’s texture.

              Fold in Blueberries: Carefully fold the floured blueberries into the batter, ensuring they are evenly distributed without breaking them.

                Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.

                  Bake the Pound Cake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with a piece of aluminum foil.

                    Cool the Cake: Once baked, remove the pound cake from the oven, allowing it to cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.

                      Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze as desired.

                        Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze generously over the top, allowing some glaze to soak into the cake for an extra burst of flavor.

                          Slice and Serve: Once the glaze has set, slice the cake into generous pieces and enjoy your delightful Zesty Lemon Blueberry Pound Cake with family and friends!

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

                              - Presentation Tips: Serve the slices on a beautiful platter, garnishing with fresh blueberries and lemon slices for a vibrant presentation. Enjoy with a cup of tea or coffee!