Skip to content

Lemon Blueberry Sour Cream Pound Cake Recipe

  • by


Are you craving a delectable dessert that combines the zesty tang of lemon with the irresistible sweetness of blueberries? Look no further than this Lemon Blueberry Sour Cream Pound Cake recipe! Perfect for any occasion, from casual gatherings to elegant dinner parties, this moist and flavorful cake will surely impress your taste buds. In this article, we’ll take you through the step-by-step process of creating this mouthwatering masterpiece, along with some helpful tips and tricks to ensure your baking success.

Ingredients You’ll Need:

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • Zest of 1 lemon
  • Juice of 1 lemon

Blueberry Mixture:

  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour
Preparing Your Ingredients

Before you begin mixing the batter, it’s essential to have all your ingredients measured and prepared. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

Mixing the Batter

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until well combined.

Incorporating Blueberries

In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This will help prevent the blueberries from sinking to the bottom of the cake during baking. Gently fold the floured blueberries into the batter until evenly distributed.

Baking the Cake

Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown, and the edges should pull away from the sides of the pan.

Cooling and Serving

Once the cake is baked through, remove it from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully transfer the cake to a wire rack to cool completely. Slice and serve the Lemon Blueberry Sour Cream Pound Cake on its own or with a dollop of whipped cream for an extra indulgence.

Tips for Success:
  • Make sure your butter is softened to room temperature for easy creaming with the sugar.
  • Use fresh blueberries for the best flavor and texture in your cake.
  • Don’t overmix the batter once you’ve added the flour to avoid a tough cake texture.

Indulge your senses with the delightful combination of citrusy lemon and juicy blueberries in this Lemon Blueberry Sour Cream Pound Cake. With its moist crumb and burst of flavor in every bite, it’s sure to become a favorite dessert in your repertoire. Whether you’re baking for a special occasion or simply craving a sweet treat, this recipe is a must-try for any baking enthusiast.

FAQs (Frequently Asked Questions):
  1. Can I use frozen blueberries instead of fresh ones?
    • Yes, you can use frozen blueberries, but make sure to thaw them and pat them dry before tossing them in flour and adding them to the batter.
  2. How should I store the leftover cake?
    • Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
  3. Can I make this cake ahead of time?
    • Yes, you can bake the cake in advance and store it tightly wrapped in plastic wrap or aluminum foil. It can also be frozen for up to 3 months.
  4. Can I substitute sour cream with yogurt?
    • Yes, you can substitute sour cream with an equal amount of plain Greek yogurt for a slightly tangy flavor.
  5. Can I omit the lemon zest and juice?
    • While the lemon adds a bright citrus flavor to the cake, you can omit it if you prefer a more subtle taste or if you don’t have lemons on hand.

Leave a Reply

Your email address will not be published. Required fields are marked *