Description
This Lemon Blueberry Pound Cake is rich, buttery, and bursting with bright citrus flavor and juicy blueberries. A perfect balance of tart and sweet, it’s ideal for brunch, dessert, or with a hot cup of tea. The dense, moist crumb and a hint of lemon glaze make this cake a showstopper.
Ingredients
For the cake:
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sour cream
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
1 tablespoon flour (for coating the blueberries)
For the glaze:
1 cup powdered sugar
2 tablespoons lemon juice
½ teaspoon lemon zest
Instructions
Preheat the oven to 350°F. Grease and flour a standard loaf pan or bundt pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.
Notes
For best results, use room temperature ingredients to ensure a smooth, even batter. If using frozen blueberries, do not thaw them beforehand to avoid excess moisture. This pound cake keeps well at room temperature for 2-3 days or refrigerated for up to a week. It also freezes beautifully—wrap tightly in plastic wrap and foil for up to 3 months.