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Lemon Blueberry Pound Cake with Blueberry Compote

you ready to indulge in a slice of pure bliss? This Lemon Blueberry Pound Cake with Blueberry Compote is not just a dessert but an experience! With its moist and flavorful cake complemented by a tangy blueberry compote, every bite is a delightful burst of sunshine. Imagine serving this cake at your next family gathering, and watch as everyone goes back for seconds—it's a surefire crowd-pleaser. Did you know that pound cake is named after the original recipe that called for a pound of each ingredient? That’s right! This classic dessert is not only simple to make but incredibly satisfying, making it a beloved choice for both seasoned bakers and kitchen newcomers. If you enjoy this cake, you might find our equally popular Chocolate Chip Cookie recipe a fantastic companion to explore next. So, roll up your sleeves and let’s dive into this delicious and inviting world of Lemon Blueberry Pound Cake!
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Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh or frozen blueberries tossed with 1 tbsp flour to prevent sinking
  • For the Blueberry Compote:
  • 2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water for slurry

Instructions
 

  • Preheat and Prepare: Begin by preheating your oven to 325°F (165°C). Grease and flour a bundt pan to ensure your cake comes out beautifully.
  • Cream the Sugar and Butter: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  • Add the Eggs: Beat in the eggs one at a time, making sure to incorporate each egg fully before adding the next.
  • Mix in the Flavorings: Stir in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until combined.
  • Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
  • Fold in Blueberries: Gently fold in the blueberries carefully coated in flour, so they don't sink during baking.
  • Bake: Pour the batter into the prepared bundt pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  • Make the Blueberry Compote: In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir occasionally until the blueberries begin to release their juices.
  • Thicken the Compote: Add the cornstarch slurry and continue to stir until the mixture thickens. Remove from heat and let it cool slightly.
  • Serve: Spoon the blueberry compote over the cooled pound cake, and enjoy!
  • What to Serve Lemon Blueberry Pound Cake With
  • Looking to round out your dessert experience? This delightful pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also serve it alongside a light fruit salad for a refreshing contrast. Additionally, a cup of herbal tea or a fizzy lemonade enhances the flavors and makes for a lovely afternoon treat.
  • Top Tips for Perfecting Lemon Blueberry Pound Cake
  • To ensure your Lemon Blueberry Pound Cake comes out perfect every time, here are a few helpful tips:
  • Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing.
  • Don’t Overmix the Batter: Overmixing can lead to a dense cake. Just mix until combined!
  • Adjust Bake Time: Every oven is different, so keep an eye on your cake as it bakes.
  • Substitutions: If you don’t have fresh blueberries, frozen will work just fine! Just remember to toss them in flour first to prevent sinking.
  • Storing and Reheating Tips
  • Leftover Lemon Blueberry Pound Cake? No problem! Store it in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, you can freeze slices in a freezer bag for up to two months. When you’re ready to enjoy it, simply thaw the slices in the refrigerator or let them sit at room temperature for a bit. Reheat in the microwave for a few seconds if you prefer it warm—just enough to restore that freshly baked taste!
  • Now that you have all the secrets to this delicious Lemon Blueberry Pound Cake with Blueberry Compote, what are you waiting for? It’s time to get baking and fill your home with the delightful aromas of cake and blueberries! Enjoy!