BLUEBERRY LEMON SOUR CREAM POUND CAKE
Ridiculously moist and delicious, this Blueberry Lemon Sour Cream Pound Cake tastes like Spring in each bite!
partially sliced Blueberry Lemon Sour Cream Pound Cake on wire rack with lemon slices
If you're in search of an simple dessert that appears to be like and tastes like a million bucks, you’ve come to the proper place.
Sour cream provides this Blueberry Lemon Pound Cake a really moist and soft crumb. Fresh lemon zest and juice infuse the cake and the lemony drizzle for a shiny pop of flavor. Juicy, candy blueberries are discovered in each bite.
WHICH DAIRY MAKES THE BEST CAKE AND WHY CHOOSE SOUR CREAM?
One of the causes this pound cake has such a soft and moist crumb is the possibility of dairy utilized in it. When I was contemplating how I needed to create this pound cake, I already knew it absolutely needed to have certainly one of my favourite combinations, the lemon and blueberries, and much of them! But I did somewhat examine into which dairy I idea could style greatest different then the addition of the conventional butter to make this equally a idiot evidence recipe and extremely moist.
I totally love the mild tang and depth that buttermilk and sour cream upload to baked goods, however the query got here down to which could preform best. The reply I discovered was sour cream. Not pale sour cream, however the essential complete fats sour cream and it has to do with the quantity of fats and acid in it. Here is a huge comparison article with the similar cake made with milk, buttermilk, and sour cream..
HOW TO MAKE BLUEBERRY LEMON SOUR CREAM POUND CAKE
Sift or whisk collectively flour, baking soda, and salt, and set to the side.
Next, cream collectively the butter and sugar till it's pale and fluffy.
preparation pictures of Blueberry Lemon Sour Cream Pound Cake. sugar and butter creamed and lemons juiced.
Add the eggs, one at a time till they're incorporated. Add the sour cream, lemon juice, and the lemon zest and blend till combined.
The quantity of juice and zest is approximately that from one higher lemon. A microplane grater is certainly one of my favourite kitchen instruments and is what I use to zest citrus.
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Add the flour combination in batches and blend simply till the meals are combined. Do now not over blend the batter.
Sprinkle the blueberries with somewhat flour. This facilitates them now not sink to the backside of the cake. Gently fold in 1 cup of the blueberries into the batter, booking the last 1/2 cup to sprinkle at the upper of the batter.
Blueberry Lemon Sour Cream Pound Cake in a position to cross into the oven
Pour batter proper into a essential 9×5″ buttered loaf pan and bake in a low temperature oven for about an hour. After the cake is done, allow it cool within the pan for 15 minutes earlier than removal to a cooling rack. When the cake has cooled, drizzle the lemon icing over the top. Garnish with recent blueberries and lemon zest if desired.
CAN I MAKE THIS CAKE IN A BUNDT PAN?
Absolutely! Double the cake batter recipe for a bundt pan and cook dinner an further 15-30 minutes, till a enamel elect inserted within the middle comes out clean. The drizzle can stay the similar or be higher as desired.
sliced Blueberry Lemon Sour Cream Pound Cake on wire rack with recent blueberries
If you like to bake and have a candy enamel like mine, make certain to examine out those Blueberry Sour Cream Muffins, Cranberry Orange Scones, Irish Cream Bread Pudding, and Buttermilk Texas Sheet Cake.
Blueberry Lemon Sour Cream Pound Cake
Sour cream provides this Blueberry Lemon Pound Cake a really moist and soft crumb. Lemon zest and juice infuse the cake and the lemony drizzle for a shiny pop of taste and juicy, candy blueberries are discovered in each bite.
Ingredients
Lemon Drizzle
Instructions
Nutrition Facts
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partially sliced Blueberry Lemon Sour Cream Pound Cake on wire rack with lemon slices
If you're in search of an simple dessert that appears to be like and tastes like a million bucks, you’ve come to the proper place.
Sour cream provides this Blueberry Lemon Pound Cake a really moist and soft crumb. Fresh lemon zest and juice infuse the cake and the lemony drizzle for a shiny pop of flavor. Juicy, candy blueberries are discovered in each bite.
WHICH DAIRY MAKES THE BEST CAKE AND WHY CHOOSE SOUR CREAM?
One of the causes this pound cake has such a soft and moist crumb is the possibility of dairy utilized in it. When I was contemplating how I needed to create this pound cake, I already knew it absolutely needed to have certainly one of my favourite combinations, the lemon and blueberries, and much of them! But I did somewhat examine into which dairy I idea could style greatest different then the addition of the conventional butter to make this equally a idiot evidence recipe and extremely moist.
I totally love the mild tang and depth that buttermilk and sour cream upload to baked goods, however the query got here down to which could preform best. The reply I discovered was sour cream. Not pale sour cream, however the essential complete fats sour cream and it has to do with the quantity of fats and acid in it. Here is a huge comparison article with the similar cake made with milk, buttermilk, and sour cream..
HOW TO MAKE BLUEBERRY LEMON SOUR CREAM POUND CAKE
Sift or whisk collectively flour, baking soda, and salt, and set to the side.
Next, cream collectively the butter and sugar till it's pale and fluffy.
preparation pictures of Blueberry Lemon Sour Cream Pound Cake. sugar and butter creamed and lemons juiced.
Add the eggs, one at a time till they're incorporated. Add the sour cream, lemon juice, and the lemon zest and blend till combined.
The quantity of juice and zest is approximately that from one higher lemon. A microplane grater is certainly one of my favourite kitchen instruments and is what I use to zest citrus.
Savor With Jennifer participates within the Amazon Affiliate program. Any purchases from those hyperlinks contribute a small percent toward grocery procuring at no further fee to you. Thanks on your support!
Add the flour combination in batches and blend simply till the meals are combined. Do now not over blend the batter.
Sprinkle the blueberries with somewhat flour. This facilitates them now not sink to the backside of the cake. Gently fold in 1 cup of the blueberries into the batter, booking the last 1/2 cup to sprinkle at the upper of the batter.
Blueberry Lemon Sour Cream Pound Cake in a position to cross into the oven
Pour batter proper into a essential 9×5″ buttered loaf pan and bake in a low temperature oven for about an hour. After the cake is done, allow it cool within the pan for 15 minutes earlier than removal to a cooling rack. When the cake has cooled, drizzle the lemon icing over the top. Garnish with recent blueberries and lemon zest if desired.
CAN I MAKE THIS CAKE IN A BUNDT PAN?
Absolutely! Double the cake batter recipe for a bundt pan and cook dinner an further 15-30 minutes, till a enamel elect inserted within the middle comes out clean. The drizzle can stay the similar or be higher as desired.
sliced Blueberry Lemon Sour Cream Pound Cake on wire rack with recent blueberries
If you like to bake and have a candy enamel like mine, make certain to examine out those Blueberry Sour Cream Muffins, Cranberry Orange Scones, Irish Cream Bread Pudding, and Buttermilk Texas Sheet Cake.
Blueberry Lemon Sour Cream Pound Cake
Sour cream provides this Blueberry Lemon Pound Cake a really moist and soft crumb. Lemon zest and juice infuse the cake and the lemony drizzle for a shiny pop of taste and juicy, candy blueberries are discovered in each bite.