Lemon Blueberry Pound Cake
A delightful treat combining the refreshing flavors of lemon and the sweetness of blueberries, perfect for breakfast, dessert, or a sweet snack.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened to room temperature
- 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
Glaze Ingredients
- 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 to prevent sticking. You can also line the pan with parchment paper for added safety.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light, fluffy, and pale yellow. This usually takes about 4-5 minutes.
- Add eggs one at a time, beating well after each addition to ensure they are fully mixed in.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure they are evenly distributed.
- Whisk together sour cream, lemon juice, lemon zest, and vanilla extract in a medium bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Toss the blueberries with 2 tablespoons of flour to coat them lightly. This helps keep them from sinking in the cake.
- Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar, lemon juice, lemon zest, and milk/heavy cream until smooth. Drizzle the glaze over the cake and let it set before slicing.
Notes
Make sure all your ingredients are at room temperature to help the batter mix well. Don’t overmix the batter after adding the dry ingredients to keep the cake light and fluffy. Use fresh blueberries, but if you opt for frozen, do not thaw them before adding.