Blueberry Lemon Bliss Pound Cake – Discover the delectable harmony of blueberries. And lemons. In this mouthwatering Blueberry Lemon Bliss Pound Cake. A perfect blend of tart lemon zest. And sweet blueberries. This cake offers a vibrant dessert option. That’s sure to please. Whether you’re planning a special family dinner. Or just treating yourself. This pound cake combines the freshness of blueberries. With the zestiness of lemons. Making it a standout dish. In any dessert lineup.

The first time I baked this Blueberry Lemon Bliss Pound Cake. It was for a quiet Sunday brunch at home. As the sweet aroma filled our kitchen. It drew smiles. And curious glances. From my husband. And child. By the time the cake was cool enough to eat. Their anticipation had built to a peak. With the first bite. Their faces lit up. The cake was a hit! Now, it’s a beloved treat. That they request time and again. Perfect for both sunny days. And cozy evenings.

What makes this Blueberry Lemon Bliss Pound Cake truly stands out?

This Blueberry Lemon Bliss Pound Cake stands out. For its vibrant use of fresh ingredients. And satisfying texture. The recipe uses fresh blueberries. And real lemon zest. To ensure each slice. Is bursting with natural, tangy sweetness. Making it perfect. For both casual family desserts. And elegant dinner parties. The cake’s fine, soft texture. Achieved with sifted cake flour. Complements the robust flavors. While the enchanting aroma of baking blueberries. And lemon zest. Promises a delightful sensory experience. That begins even before the first bite.

What You Need To Make This Blueberry Lemon Bliss Pound Cake Recipe?

Cake Flour: For a light and soft texture. We use cake flour. It’s lighter than all-purpose flour. And sifting it. Helps make the cake fluffy.

Salt: A touch of salt enhances the flavors of the blueberries. And lemon. Balancing the sweetness of the cake.

Leavening Agents: A mix of baking powder. And baking soda. Helps the cake rise. Giving it a nice, airy structure.

Unsalted Butter: Using unsalted butter lets you control the salt level. Ensuring it doesn’t overpower. The delicate flavors of the other ingredients.

Granulated Sugar: Sugar does more than sweeten the cake. It also helps make it light. And fluffy when beaten with butter.

Vanilla Extract: A dash of vanilla adds a warm, floral flavor. That complements the other ingredients. Making the cake feel cozy and inviting.

Eggs: Eggs bind the ingredients together. And keep the cake moist. Helping to create a smooth, cohesive texture.

Sour Cream: Sour cream adds moisture and a slight tanginess. Enhancing the texture. And flavor balance with the lemon.

Blueberries: Fresh blueberries add bursts of sweetness and acidity. If using frozen. Coat them in flour. To keep them evenly distributed in the cake.

Lemons: Lemon zest and juice bring a fresh zesty flavor. That cuts through the sweetness. Brightening up the whole cake.

Steps To Make Blueberry Lemon Bliss Pound Cake:

Step 1: Prepare the Oven and Pan: Preheat your oven to 325 degrees F. Grease and lightly flour a 12-inch Bundt pan.

Step 2: Mix Dry Ingredients: In a medium bowl, combine 3 cups flour, salt, baking powder, and baking soda.

Step 3: Cream Butter and Sugar: In a large bowl, beat butter on medium to high speed for 1 minute. Gradually add sugar and continue beating until fluffy (about 10 minutes). Mix in vanilla.

Step 4: Add Eggs and Sour Cream: Beat in eggs one at a time, then alternately add the dry ingredients and sour cream.

Step 5: Prepare Blueberries: Toss blueberries in 1 tablespoon of flour, then fold in the berries along with lemon zest and juice into the batter.

Step 6: Bake: Pour into the Bundt pan and bake for 75 to 85 minutes. Let cool before removing from pan.

Tip:

Coat Your Blueberries in Flour. Before adding them to the batter. Toss your blueberries. In a tablespoon of flour. This simple step. Helps prevent the blueberries. From sinking to the bottom of the cake. During baking. Instead, they’ll be beautifully suspended. Throughout the cake. Ensuring that each slice. Is dotted with juicy bursts of blueberry flavor. This trick works wonders. Especially if you’re using frozen blueberries. As it counteracts the extra moisture they bring.

Frequently Asked Questions:

Can I use frozen blueberries instead of fresh?

Absolutely! Just ensure they are coated in flour. To prevent them from sinking in the batter.

How long does this pound cake keep?

It stays fresh. And delicious. For up to 5 days. When stored in an airtight container. At room temperature.

Can I make this cake ahead of time?

Yes. It can be baked. A day in advance. Just add the glaze. Before serving. To keep it moist and fresh.

Blueberry Lemon Bliss Pound Cake

Indulge in the comforting embrace of our Blueberry Lemon Bliss Pound Cake. Where the joyful tang of fresh lemons. Meets the sweet burst of ripe blueberries. Each slice of this tender, moist cake. Is a celebration of flavors. Beautifully enhanced by a silky lemon glaze. That adds just the right touch of zest. Whether it’s a warm, sunny day. Or a cozy evening in. This cake is like a sweet hug. Promising to bring a little more bliss. To your table. Perfect for making any moment special. It’s a recipe. That invites smiles. And seconds.

4 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Blueberry Lemon Bliss Pound Cake

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

Servings: 16

Ingredients

For the Cake:

• 3 c cake flour plus 1 tbsp separated sifted
• 1 tbsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 c unsalted butter room temperature
• 2 1/2 c granulated sugar
• 1 tsp pure vanilla extract
• 6 large eggs
• 1 c sour cream room temperature
• 2 c fresh blueberries or see note about using frozen berries
• Zest and juice of 2 lemons about 5-6 tbsp of lemon juice total

For the Glaze:

• 1 c confectioner’s sugar
• 2 tbsp lemon juice

Instructions

• Prep the Oven and Pan: Preheat your oven. To 325 degrees F. Grease. And lightly flour. A 12-inch bundt pan.
• Mix Dry Ingredients: In a medium bowl. Combine 3 cups of cake flour, salt, baking powder, and baking soda.
• Cream Butter and Sugar: In a large bowl. Use an electric mixer. To beat the butter. On medium-high for 1 minute. Gradually add the sugar. And continue beating. Until the mixture is light and fluffy. About 10 minutes. Mix in the vanilla extract.
• Add Eggs and Sour Cream: Beat in the eggs one at a time. Mixing well after each addition. Alternate adding the dry ingredients. And sour cream to the butter mixture. Mixing on low speed just until combined.
• Prepare Blueberries: Toss the blueberries. With 1 tablespoon of flour. Fold the floured blueberries. Along with the lemon zest and juice. Into the batter.
• Bake the Cake: Pour the batter into the prepared bundt pan. And spread evenly. Bake for 75 to 85 minutes. Or until a toothpick inserted into the center comes out clean.
• Cool and Glaze: Let the cake cool in the pan. On a wire rack. For 10 minutes. Then, remove from the pan. And let it cool completely. For the glaze. Mix confectioner’s sugar. With lemon juice. And drizzle over the cooled cake.
• Serve: Slice and serve the cake once the glaze has set.

Notes

Replace the cake flour. With a gluten-free all-purpose flour blend. Look for a blend. That includes xanthan gum. Which helps mimic the texture. And elasticity of gluten. Ensure the flour is sifted. Before measuring. To keep the cake light. And fluffy. Additionally, check that your baking powder. And baking soda. Are also gluten-free. When mixing the batter. Blend it a little longer than usual. To help activate the xanthan gum. For better structure. With these adjustments. You’ll have a gluten-free pound cake. That everyone can enjoy. Maintaining the same delicious taste. And moistness of the original recipe!