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Lemon Blueberry Pound Cake

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A soft, rich lemon blueberry pound cake that’s buttery and bursting with fresh blueberries, perfect for any occasion.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups (240 g) all-purpose flour, plus 1 tablespoon to toss with berries
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup (120 g) sour cream or thick Greek yogurt, room temp
  • 1 1/2 cups (about 225 g) blueberries, fresh or frozen (do not thaw)
  • 1 cup (120 g) powdered sugar + 2–3 tablespoons lemon juice (optional lemon glaze)

Instructions

  1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling.
  2. Toss blueberries with 1 tablespoon flour. In a bowl, whisk together the 2 cups flour, baking powder, and salt.
  3. Beat butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes. Beat in lemon zest.
  4. Add eggs one at a time, mixing well after each. Mix in vanilla and lemon juice. Beat in sour cream.
  5. Add dry ingredients and mix on low just until combined. Fold in the floured blueberries gently.
  6. Scrape batter into the prepared pan, smooth the top, and bake for 55–65 minutes, until a toothpick comes out clean. Tent with foil if the top browns too fast.
  7. Cool for 15 minutes in the pan, then lift out to a rack to cool fully. Drizzle glaze over the cooled cake, slice, and serve.

Notes

Keeps well and tastes even better the next day. Can be served plain or with yogurt or whipped cream.

Nutrition

Find it online: https://sourdoughvoyage.com/lemon-blueberry-pound-cake/