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Lemon Blueberry Pound Cake

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This lemon blueberry pound cake is bright, moist, and full of simple joy, perfectly pairing a rich, buttery crumb with fresh lemon and juicy blueberries.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 1/4 cups (250 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon all-purpose flour (to coat blueberries)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (120 g) sour cream or plain Greek yogurt
  • 1 1/2 cups blueberries (fresh or frozen; do not thaw if frozen)
  • 1 cup (120 g) powdered sugar (for optional glaze)
  • 2–3 tablespoons fresh lemon juice (for optional glaze)
  • A pinch of salt (for optional glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving overhang for easy lift.
  2. In a bowl, whisk flour, baking powder, and salt. In a small bowl, toss blueberries with 1 tablespoon flour to coat.
  3. In a large bowl, beat butter and sugar on medium-high until light and fluffy, 2–3 minutes. Mix in lemon zest.
  4. Beat in eggs one at a time, mixing well and scraping the bowl. Add vanilla and lemon juice.
  5. Mix in half the dry ingredients on low, then the sour cream/yogurt, then the rest of the dry ingredients. Gently fold in floured blueberries.
  6. Spread batter into the pan and smooth the top. Bake 55–65 minutes, until a tester comes out clean with a few moist crumbs. If browning too fast, tent loosely with foil at 45 minutes.
  7. Cool in pan 15 minutes, then lift out to a rack to cool fully. For glaze, whisk powdered sugar, lemon juice, and a pinch of salt; drizzle over cooled loaf. Slice and serve.

Notes

Do not overmix after adding flour; it keeps the crumb tender. Toss berries with flour so they do not sink. Use room-temp butter and eggs for better rise and even mixing.

Nutrition

Find it online: https://recipesunfolded.com/lemon-blueberry-pound-cake-2/

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