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Lemon Blueberry Pound Cake

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A delightful treat combining refreshing lemon flavors with sweet blueberries, perfect for breakfast, dessert, or as a snack with afternoon tea or coffee.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Whisk together sour cream, lemon juice, lemon zest, and vanilla extract in a medium bowl.
  6. Gradually add dry ingredients to the butter mixture, alternating with sour cream mixture.
  7. Toss the blueberries with 2 tablespoons of flour to coat them lightly.
  8. Gently fold the floured blueberries into the batter.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack.
  12. Prepare the glaze by whisking powdered sugar, lemon juice, lemon zest, and milk until smooth.
  13. Drizzle the glaze over the cake and let it set before slicing.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 180mgFiber: 1gSugar: 20g

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.
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