Description
This lemon blueberry pound cake is rich, buttery, and bursting with fresh blueberries and bright citrus flavor. It has a tender crumb with a golden crust and is perfect for dessert or a sweet breakfast treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour
- For the glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F and grease a standard loaf pan.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, vanilla extract, and sour cream until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Slice and serve.
Notes
- Tossing blueberries in flour helps prevent them from sinking to the bottom during baking.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American