Lemon Blueberry Pound Cake (Old-Fashioned Recipe)

Lemon Blueberry Pound Cake (Old-Fashioned Recipe) :-I had a cake at a small coffee shop in Luck, Wisconsin, and I decided to make my own version of it. I absolutely adored that cake, which was lemon poppyseed and sweetened with blueberries.

I decided to make my own replica of that cake and set out to do so. It gives me great pleasure to announce…I believe that this recipe is superior to the one that is offered at the coffee shop.

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Lemon Blueberry Pound Cake (Old-Fashioned Recipe)

Why You’ll Love This Lemon Blueberry Pound Cake :

1 . It’s moist and tender. 

• You shouldn’t be concerned if the cakes you make with a Bundt pan tend to be too dense. The situation is not like that with this one. It is incredibly airy and fluffy, and it contains a great deal of moisture that comes from nature.

2 . It’s bursting with flavors.

• The flavor of each and every slice of this delectable cake is more intense than the one before it. In this case, you get the classic sweet flavors of pound cake. However, there are other flavors that are acidic and tangy, as well as blueberry flavors that are bright and vibrant.

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3 . It’s easy to make.

• There is no difficulty involved in preparing this dish, even for novice cooks.

Ingredients :

You need the following ingredients to make lemon blueberry pound cake:

1 . Butter or baking spray

• for the purpose of spraying the pan.

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2 . Flour

• It is acceptable to use regular all-purpose flour. It is imperative that you measure it precisely.

3 .Baking powder & baking soda

• agents that leaven the cake in order to cause it to rise.

4 . Salt & vanilla extract

• These taste enhancers improve the flavor of anything they come in contact with.

5 . Butter & sugar

• Combine these ingredients in a mixing bowl to form the “base” of the batter. They come together to impart the cake with a sense of richness, sweetness, and moisture.

6 . Eggs

• The substance that acts as a glue and holds things together. In addition, they contribute fluidity and lightness.

7 . Lemon zest & lemon juice

• Because of the zesty and robust flavor of lemon. Before you juice the lemon, make sure you remember to zest it.

8 . Buttermilk

• This cake’s moistness and deliciousness are both due to the secret ingredient that makes it such. You might also use sour cream as an alternative.

9 . Blueberries

• Choose whether you want to use fresh or frozen. (I believe that the fresh ones have the nicest flavor.)

10 . Powdered sugar & lemon juice

• These two components should be mixed together to create the luscious lemon glaze that will be placed on top.

INSTRUCTIONS :

Set the oven to 350 degrees Fahrenheit and heat it up. Butter or a baking spray like Baker’s Joy should be used to grease a 10-inch Bundt pan well.

Using a whisk, mix the flour, baking powder, baking soda, and salt in a medium-sized bowl. Blend the ingredients well.

Mix the butter and sugar together in a different bowl. Use a medium-speed electric mixer to mix them together. Keep going for about three to five minutes, or until the mixture is fluffy and light.

One egg at a time, add it to the bowl and mix it well by scraping the sides and bottom of the bowl. First, beat in one egg until it’s completely mixed in. Then, do the same thing with the other eggs.

Combine the vanilla, lemon juice, and zest. A flat spatula can be used to stir slowly.

Add a third of the dry ingredients and mix them in. Stir until JUST about everything is mixed together. Then, add three quarters of the dry ingredients and half of the buttermilk.

Until they are JUST joined. Add the rest of the dry ingredients and buttermilk, and mix them together.

The blueberries should be added slowly. Spread them out evenly in the batter by mixing them in, but DO NOT mix them in too much.

Using an oiled Bundt pan, pour the batter in. Bake the cake for fifty to sixty minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 15 to 20 minutes after taking the pan out of the oven.

When the cake is cool, flip the Bundt pan over and place the cake on a wire rack. Before you ice it, let it cool all the way down.
Get the lemon sauce ready while the cake cools.

Powdered sugar and lemon juice should be mixed together in a medium-sized bowl using a whisk.

Put the glaze all over the top of the cake that has been cooled fully. Additionally, make sure that it flows down the sides. Follow the directions for 15 minutes and then enjoy!