Taste Of Home Recipe For Lemon Blueberry Pound Cake
Ingredients
This incredibly delicious cake requires just a few simple ingredients. You will need: 2 and 1/3 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup butter, softened, 1 and 1/2 cups white sugar, 3 large eggs, 1 teaspoon grated lemon rind, 1/4 cup lemon juice, 1 teaspoon vanilla extract, 1 cup sour cream, 1 and 1/2 cups fresh blueberries.
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat until combined. Then, add the lemon rind, lemon juice, and vanilla extract. Beat until combined. Slowly add the flour mixture to the wet ingredients and mix until just combined. Fold in the sour cream and blueberries. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before turning out onto a cooling rack. Enjoy!
Nutrition
This cake has a surprisingly low calorie count for its delicious taste! One serving of this cake (about one-tenth of the cake) has approximately 260 calories, 10 grams of fat, 37 grams of carbohydrates, 1 gram of fiber, and 4 grams of protein. It also contains 13% of the recommended daily allowance for calcium and 6% for iron. While this cake is delicious, it should still be enjoyed in moderation.
The Perfect Match
This Lemon Blueberry Pound Cake pairs perfectly with a cup of freshly brewed coffee or tea. It's also delicious with a scoop of your favorite vanilla ice cream or whipped cream. For an extra special treat, add a dollop of homemade lemon curd. This cake is sure to be a hit at any gathering!
Endless Variations
This recipe is incredibly versatile and can be easily adapted to fit any occasion. For a summery version, try substituting the blueberries for peaches or cherries. You can also add a teaspoon of cinnamon for a spiced version. You can even omit the lemon for a classic blueberry pound cake. This recipe is also very adaptable to vegan and gluten-free diets – just be sure to use vegan butter and gluten-free flour!
Make Ahead and Freezing
This Lemon Blueberry Pound Cake is a great make-ahead treat. It keeps well for up to five days in an airtight container, so you can make it ahead of time and have it ready to go whenever you need it. This cake can also be frozen for up to three months – just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing. To thaw, just let it sit at room temperature for a few hours, or overnight in the refrigerator.
Shortcut Version
If you're short on time, you can use a boxed cake mix instead of making the batter from scratch. Just follow the instructions on the box, and add the lemon rind, lemon juice, sour cream, and blueberries. This shortcut version will still be delicious, but won't have quite the same flavor as the homemade version.
Serving Suggestions
This Lemon Blueberry Pound Cake is a great dessert for any occasion. It can be served as-is, or topped with a dusting of powdered sugar. It's also delicious with a dollop of whipped cream or your favorite ice cream. For an extra special touch, top with a homemade lemon glaze. This cake is sure to be a hit with everyone at the table!
Conclusion
This Lemon Blueberry Pound Cake is a delicious and easy treat that is sure to be a hit with everyone. With just a few simple ingredients and minimal prep time, you can have this cake ready to go in no time. Whether you're serving it as-is or topped with a lemon glaze, this cake is sure to be a crowd-pleaser. Enjoy!
Post a Comment for "Taste Of Home Recipe For Lemon Blueberry Pound Cake"