Pioneer Woman Blueberry Pound Cake
Summer is the perfect time to enjoy the sweetness of fresh fruit, and what better combination than lemon and blueberry? We've gathered two delicious recipes for you to try: Lemon Blueberry Cake and Lemon Blueberry Pound Cake!
Lemon Blueberry Cake
This light and fresh bundt cake is sure to awaken your taste buds. The tartness of fresh lemon pairs perfectly with the sweetness of plump blueberries.
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 lemon, zested and juiced
- 1 pint fresh blueberries
Instructions:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to the mixing bowl in three parts, alternating with buttermilk and lemon juice, beginning and ending with the dry ingredients.
- Stir in lemon zest and blueberries.
- Pour batter into a greased and floured bundt pan, and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool cake in pan for 15 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving.
Enjoy a slice of this Lemon Blueberry Cake with a cold glass of lemonade, and you'll feel like you're lounging on a sunny porch in the countryside.
Lemon Blueberry Pound Cake
If you're looking for a denser, more indulgent dessert, look no further than this Lemon Blueberry Pound Cake. It's rich, buttery, and bursting with fresh flavors!
Ingredients:
- 1 1/2 cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk, at room temperature
- Zest and juice of 3 lemons
- 1 pint fresh blueberries
Instructions:
- Preheat oven to 325°F.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the mixing bowl, alternating with buttermilk, beginning and ending with the dry ingredients.
- Stir in lemon zest and juice, and blueberries.
- Pour batter into a greased and floured 10-inch Bundt pan, and smooth the top with a spatula.
- Bake for approximately 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Serve the Lemon Blueberry Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat!
Whether you opt for the light and fresh Lemon Blueberry Cake or the rich and buttery Lemon Blueberry Pound Cake, you'll enjoy a burst of summer flavors in every bite. Happy baking!
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