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Lemon Blueberry Sour Cream Pound Cake Recipe

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Indulge your taste buds with the delightful combination of zesty lemon, juicy blueberries, and the rich, moist texture of sour cream pound cake.

This Lemon Blueberry Sour Cream Pound Cake is a perfect treat for any occasion, whether it’s a weekend brunch or a special celebration.

The burst of citrusy flavor and the burst of blueberries create a harmonious symphony in every bite.

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • Zest of 2 lemons
  • 2 tablespoons lemon juice
  • 1 1/2 cups fresh blueberries, tossed in flour

Equipment:

  • 10-inch bundt pan
  • Electric mixer
  • Mixing bowls
  • Zester
  • Sifter

Instructions:

  1. Preheat your oven to 325°F (163°C) and grease the bundt pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
  6. Mix in lemon zest and juice until well combined.
  7. Gently fold in the flour-coated blueberries.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 60-70 minutes or until a toothpick comes out clean.
  10. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.

Nutritional Facts:

Note: Nutritional values may vary based on specific ingredients used and serving sizes.

  • Calories: XXX per slice
  • Fat: XXg
  • Carbohydrates: XXg
  • Protein: XXg
  • Fiber: XXg

Health Benefits:

Indulging in this Lemon Blueberry Sour Cream Pound Cake provides more than just a delightful taste.

Blueberries are rich in antioxidants and vitamins, promoting heart health and cognitive function.

The addition of lemon zest contributes to a boost in immune support, while sour cream adds a dose of calcium and probiotics for gut health.

The moderate use of sugar and flour ensures a balanced treat, making this pound cake a guilt-free pleasure for your taste buds.

FAQs:

1. Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries, but be sure to thaw and drain them before adding to the batter.

2. Can I replace sour cream with yogurt?

Yes, Greek yogurt can be a suitable substitute for sour cream in this recipe.

3. How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days or refrigerate for a longer shelf life.

4. Can I omit the lemon zest?

While it adds a vibrant flavor, you can omit the lemon zest if desired, but it will alter the overall taste.

5. Can I make this cake ahead of time?

Yes, you can bake the cake in advance and freeze it for up to three months, ensuring a delicious treat whenever needed.

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