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Lemon Blueberry Pound Cake

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This Lemon Blueberry Pound Cake is a delightful dessert that blends buttery cake with fresh blueberries and a zesty lemon glaze. Perfect for brunch, dessert, or an afternoon treat, it’s the ideal combination of sweet and tangy in every bite.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream (or plain Greek yogurt)
  • 1 ¼ cups fresh or frozen blueberries
  • 1 cup powdered sugar (sifted)
  • 2–3 tablespoons lemon juice
  • Optional: Additional lemon zest for garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Toss blueberries with 1 tablespoon flour and set aside.
  2. Cream Butter and Sugar: In a mixing bowl, cream butter and sugar until light and fluffy (3–5 minutes).
  3. Add the Eggs and Flavorings: Add eggs one at a time, mixing well after each. Add lemon zest, lemon juice, and vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
  5. Alternate Adding Dry Ingredients and Sour Cream: Alternate adding dry ingredients and sour cream to the batter, starting and ending with dry ingredients. Mix until just combined.
  6. Fold in the Blueberries: Gently fold in the floured blueberries.
  7. Bake: Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes until a toothpick inserted comes out clean. Tent with foil if the top browns too quickly.
  8. Cool and Glaze: Let the cake cool for 15 minutes, then transfer to a wire rack. Whisk powdered sugar and lemon juice to make the glaze and drizzle over the cake. Garnish with lemon zest if desired.

Notes

  • For a different twist, try raspberries or lavender in place of blueberries.
  • You can substitute Greek yogurt for sour cream without changing the texture.
  • Tossing blueberries with flour helps prevent them from sinking during baking.

Nutrition

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