Serving Suggestions
Serve slices of this Lemon Blueberry Pound Cake with:
Whipped cream or mascarpone
Fresh berries and mint for garnish
A scoop of vanilla ice cream
A warm cup of tea or coffee
Tips for Success
Room Temperature Ingredients: Use room temperature butter, eggs, and sour cream for a smoother batter and better texture.
Don’t Overmix: Overmixing the batter can make the cake dense. Fold gently until just combined.
Flour-Coated Blueberries: Tossing the blueberries in flour helps them stay suspended in the batter rather than sinking to the bottom.
Check Doneness Early: Begin checking the cake at the 70-minute mark to avoid overbaking.
Variations
🍋 Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a classic twist.
🌿 Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
🍯 Vegan: Replace the butter with vegan margarine, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and opt for plant-based yogurt.
Storage & Freezing
Room Temperature: Wrap tightly and store at room temperature for up to 3 days .
Refrigerator: Store in an airtight container in the fridge for up to 1 week .
Freezer: Wrap the cake well in plastic wrap and foil, and freeze for up to 3 months . Thaw at room temperature before serving.
