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.
Print
Pin
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!