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Lemon Blueberry Pound Cake

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A soft, moist pound cake bursting with bright lemon flavor and juicy blueberries, perfect for breakfast, snacks, or dessert.

Ingredients

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  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream or plain Greek yogurt
  • 2 tablespoons fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
  • Optional lemon glaze: 1 cup powdered sugar, 2-3 tablespoons lemon juice

Instructions

  1. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling. Toss blueberries with 1 tablespoon flour. Zest and juice the lemons.
  2. Beat the softened butter and sugar on medium speed until pale and fluffy, 3–4 minutes.
  3. Add the eggs one at a time, mixing well after each. Add vanilla, lemon zest, and lemon juice; mix to combine.
  4. Whisk flour, baking powder, and salt in a separate bowl. Add the dry mix to the wet in two additions, alternating with the sour cream. Mix on low just until smooth.
  5. Fold in the floured blueberries. Spread the batter into the pan and smooth the top.
  6. Bake at 350°F (175°C) for 55–65 minutes, until a toothpick comes out clean or with a few moist crumbs. If the top browns too fast, tent with foil after 45 minutes.
  7. Cool in the pan for 15 minutes, then lift out to a rack to cool fully. For glaze, whisk powdered sugar with lemon juice and drizzle over the cooled cake. Slice and serve.

Notes

Make sure to use room temperature ingredients for best results. Avoid overmixing after adding flour to keep the crumb tender.

Nutrition

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

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