Lemon Blueberry Pound Cake
A delightful treat combining refreshing lemon flavors with sweet blueberries, perfect for breakfast, dessert, or as a snack with afternoon tea or coffee.
Ingredients
For the Cake
- 1 cup unsalted butter, softened to room temperature 2 sticks
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or Greek yogurt for moisture and tang
- 1/4 cup fresh lemon juice about 2 lemons
- Zest of 2 lemons avoid the bitter white pith
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries can substitute frozen, but do not thaw
- 2 tablespoons all-purpose flour for coating blueberries to prevent sinking
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1-2 tablespoons milk or heavy cream to adjust consistency
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Whisk together sour cream, lemon juice, lemon zest, and vanilla extract in a medium bowl.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream mixture.
- Toss the blueberries with 2 tablespoons of flour to coat them lightly.
- Gently fold the floured blueberries into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack.
- Prepare the glaze by whisking powdered sugar, lemon juice, lemon zest, and milk until smooth.
- Drizzle the glaze over the cake and let it set before slicing.
Notes
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Use room temperature ingredients for better mixing. Don’t overmix the batter to keep the cake fluffy.