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Perfect Red White and Blue Blueberry Lemon Pound Cake Recipe with Star Decorations for Easy Patriotic Desserts

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A moist, zesty lemon pound cake dotted with juicy blueberries and topped with charming star decorations, perfect for patriotic celebrations like the Fourth of July.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (120ml) whole milk, room temperature
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar
  • 1–2 tbsp fresh lemon juice (for glaze)
  • Optional: red and blue food coloring or edible glitter for extra sparkle

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×5 inch loaf pan and line it with parchment paper.
  2. Cream the butter and sugar in a mixing bowl until light and fluffy, about 4-5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternately add the dry ingredients and milk into the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
  6. Stir in lemon zest, lemon juice, and vanilla extract.
  7. Gently fold in blueberries using a spatula, being careful not to break them.
  8. Pour batter into the prepared pan and smooth the top. Tap the pan to release air bubbles.
  9. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Mix powdered sugar with lemon juice until smooth to make the glaze. Drizzle over the cooled cake or brush on star decorations.
  12. Cut star shapes from thin slices of cooled pound cake using a star cookie cutter or use fondant. Brush with lemon glaze and optionally add edible glitter or food coloring.

Notes

[‘Use room temperature eggs and butter for better mixing and texture.’, ‘Do not overmix after adding flour to avoid a dense cake.’, ‘Keep frozen blueberries frozen until folding into batter to prevent color bleed.’, ‘Toss blueberries in a tablespoon of flour before folding to prevent sinking.’, ‘Use parchment paper for easy cake removal and to prevent overbaking edges.’, ‘Apply lemon glaze only after cake is fully cooled to prevent melting.’, ‘Watch oven temperature carefully; ovens vary and can affect baking time.’, ‘For gluten-free version, use a 1:1 gluten-free flour blend without xanthan gum.’, ‘For dairy-free, replace butter with coconut oil and milk with almond or oat milk.’]

Nutrition

Keywords: blueberry lemon pound cake, patriotic dessert, Fourth of July cake, star decorations, easy pound cake, blueberry cake, lemon cake

Find it online: https://coracooks.com/perfect-red-white-and-blue-blueberry-lemon-pound-cake-recipe-with-star-decorations-for-easy-patriotic-desserts/