Indulge in the sweet and tangy flavors of this Lemon Blueberry Delight Cake! This easy recipe combines fresh blueberries and zesty lemon for a delightful treat that’s perfect for any occasion. With simple ingredients and a few straightforward steps, you’ll have a moist and fluffy cake that everyone will love.
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons fresh lemon zest (about 2 lemons)
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ cup sour cream, at room temperature
1 cup fresh blueberries (frozen can be used if necessary)
Powdered sugar for light dusting
![- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 2 large eggs, at room temperature - 2 tablespoons fresh lemon zest (about 2 lemons) - 1 tablespoon fresh lemon juice - 1 teaspoon pure vanilla extract - ½ cup sour cream, at room temperature - 1 cup fresh blueberries (frozen can be used if necessary) - Powdered sugar for light dusting I always choose fresh blueberries for the best taste. Look for firm berries that are deep blue. If you can’t find fresh ones, frozen blueberries work too. Just toss them in a little flour before mixing into the batter. This helps keep them from sinking. You need a few simple tools to make this cake. Here’s what you will need: - A large mixing bowl for the batter - A medium mixing bowl for dry ingredients - A 9x5-inch loaf pan, which gives the cake its shape - An electric mixer to cream the butter and sugar Optional items include a zester for the lemon zest and a wire rack for cooling. Using a wire rack helps prevent sogginess. First, you need to preheat your oven to 350°F (175°C). This step is vital for even baking. Next, prepare a 9x5-inch loaf pan. You can grease it with butter and dust it with flour. Alternatively, you can line it with parchment paper for easy removal. Parchment paper can save time and effort when you take the cake out. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps aerate the flour. This makes your cake lighter and fluffier. It also ensures that the leavening agents mix well. Set this dry mixture aside for later. Now, let’s make the batter. In a large bowl, cream the softened butter and granulated sugar together. Use an electric mixer on medium speed. Beat this mixture until it gets light and fluffy, which takes about 3 to 4 minutes. Next, add the eggs one at a time. Mix well after each egg. Then, add the lemon zest, lemon juice, and vanilla extract. Mix until everything is well combined. Gradually add the dry mixture to the wet mixture. Start with the flour, then add in the sour cream. Alternate between these two. Mix until just combined. Overmixing can make your cake dense, so be gentle. Finally, fold in the blueberries carefully. This helps them stay suspended in the batter. Pour the cake batter into your prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for about 50 to 60 minutes. You’ll know it’s done when a toothpick comes out clean or with a few moist crumbs. After baking, let the cake cool in the pan for 10 to 15 minutes. After that, transfer it to a wire rack to cool completely. This step is crucial for the best texture. When completely cool, you can dust the top with powdered sugar for a beautiful finish. Enjoy every slice of your Lemon Blueberry Delight Cake! To make a great Lemon Blueberry Pound Cake, avoid overmixing. When you mix too much, the cake can turn out dense. Mix until just combined to keep it light. Use room temperature ingredients like butter and eggs. This helps the batter blend smoothly and rise well. You can switch up the flavors in your cake. Try different fruits like raspberries or strawberries. You can also use lime or orange zest instead of lemon. Adding extracts like almond or coconut can create a unique twist. Spices like cinnamon or nutmeg can deepen the flavor, too. To check if your cake is done, use the toothpick test. Insert a toothpick in the center; it should come out clean. Look for a golden-brown top and gently springy sides. When you tap the pan, it should sound hollow. These signs mean your cake is ready to cool. For more details, check the Full Recipe. {{image_4}} If you need dairy-free options, use coconut oil or vegan butter. These work well in place of unsalted butter. For a gluten-free cake, swap all-purpose flour with a gluten-free blend. Just make sure it has a good mix of starches. For those wanting to cut sugar, try using honey or maple syrup. These natural sweeteners add flavor but may change the texture a bit. You can also use a sugar substitute, like stevia, for a low-calorie option. To create a lemon-lavender blend, add a teaspoon of dried lavender buds. This will give the cake a unique floral note. You can mix lemon zest with other fruits too. Try adding strawberries or raspberries for a fun twist. Combining blueberries with other fruits can also enhance the taste. Consider mixing in some diced peaches or cherries. These fruits pair nicely with lemon and add a burst of color. When serving, consider using a decorative cake plate. Arrange slices with a few fresh blueberries on top. Add a sprig of mint for a nice touch. It makes the cake look fresh and inviting. For gatherings, you can create a cake platter with slices. Add additional fruit or edible flowers around the cake. This will elevate its look and make it more appealing to guests. To keep your Lemon Blueberry Pound Cake fresh, wrap it well. Use plastic wrap or foil to cover the cake tightly. Store it in the fridge for up to five days. If you want to keep it longer, freeze the cake. Slice it before freezing for easy serving. Place the slices in a single layer in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. When you are ready to enjoy your cake again, reheating it is simple. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet. Heat for about 10 minutes or until warm. You can also use the microwave. Heat the slices for about 15-20 seconds, but be careful not to overdo it. Enjoy the cake warm, as it brings out the flavors. Uncut Lemon Blueberry Pound Cake lasts about five days in the fridge. After slicing, it is best to eat it within three days for the best taste. If you freeze it, the cake stays fresh for about three months. Just remember to wrap it well to maintain its flavor. To stop blueberries from sinking, coat them in flour first. This helps them stay suspended in the batter. Gently fold the coated blueberries into the batter at the end. Be careful not to overmix. Use a light hand when combining. This method keeps your blueberries evenly distributed. Yes, you can make this cake in advance. Bake the cake and let it cool fully. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. This keeps the cake moist. You can also freeze it for longer storage. Just remember to thaw it in the fridge before serving. Pair this cake with whipped cream for a light touch. Vanilla ice cream also works well for a sweet treat. Fresh berries on the side add a colorful pop. A drizzle of lemon glaze can enhance the flavor too. These options make your cake even more delightful. For the [Full Recipe], check out the detailed steps to bake this delicious cake! In this post, I covered how to make a delicious lemon blueberry pound cake. We discussed the essential ingredients and equipment needed, step-by-step instructions, and tips for perfecting texture. I shared variations, storage info, and answered common questions. By following these steps and tips, you will bake a cake that impresses. Explore flavors, customize your recipe, and enjoy every bite! This cake is not just a treat; it’s a perfect way to celebrate any occasion. Happy baking!](https://recipesstation.com/wp-content/uploads/2025/06/44cf7e09-0c24-4408-882f-682c12a46b4c-250x250.webp)