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Blueberry Lemon Pound Cake Loaf

This delightful Blueberry Lemon Pound Cake Loaf combines the zest of lemon and the sweetness of blueberries, perfect for gatherings or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter Use high-quality butter for a rich flavor; avoid margarine as it changes the texture.
  • 1 cup Granulated sugar Adds sweetness and contributes to the cake's moist texture.
  • 3 large Large eggs Using room temperature eggs ensures better emulsification in the batter.
  • 1 cup Sour cream Gives the loaf a tender crumb and a hint of tanginess.
  • 1 tbsp Lemon zest Freshly grated lemon zest is crucial for that bright flavor; never skip it!
  • 2 cups Fresh blueberries Add natural sweetness and bursts of flavor; frozen blueberries can work in a pinch but may release more moisture.
Dry Ingredients
  • 2 cups All-purpose flour
  • 2 tsps Baking powder
  • 1/2 tsp Salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-5 minutes.
  3. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the sour cream, until just combined.
  6. Gently fold in the lemon zest and blueberries—take care not to overwork the batter.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This will help maintain its shape.

Notes

For best results, avoid overmixing the batter. Fresh blueberries and lemons yield the best flavor. Let the cake cool fully before slicing to maintain moisture.