Description
Lemon Blueberry Pound Cake is a moist, buttery classic bursting with fresh blueberries and zesty lemon flavor, finished with a sweet-tart glaze for the perfect citrusy treat.
Ingredients
Scale
- 2½ cups All-Purpose Flour
- 1¾ cups Granulated Sugar
- 1 cup Unsalted Butter (2 sticks), softened
- 4 large Eggs
- ¾ cup Sour Cream
- 2 tablespoons Lemon Zest
- 3 tablespoons Lemon Juice
- 1 teaspoon Vanilla Extract
- 1½ teaspoons Baking Powder
- ½ teaspoon Salt
- 1½ cups Fresh Blueberries, floured
- 1 cup Powdered Sugar (for glaze)
- 2 tablespoons Lemon Juice (for glaze)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour a loaf or Bundt pan.
- Combine Ingredients: Cream butter and sugar until fluffy. Add eggs one at a time. Mix in sour cream, lemon zest, juice, and vanilla.
- Prepare Your Cooking Vessel: In a separate bowl, whisk together flour, baking powder, and salt.
- Assemble the Dish: Gradually add dry ingredients to wet mixture. Fold in floured blueberries gently.
- Cook to Perfection: Pour into prepared pan and bake 60–70 minutes until toothpick comes out clean.
- Finishing Touches: Cool 15 minutes, remove from pan, drizzle with lemon glaze while slightly warm.
- Serve and Enjoy: Slice and serve plain or with whipped cream and fresh fruit.
Notes
- Flour blueberries to prevent sinking.
- Use fresh lemon zest and juice for best flavor.
- Cool completely before slicing to avoid crumbling.
- Glaze while warm for maximum absorption and shine.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemon blueberry pound cake, citrus dessert, blueberry loaf, lemon glaze, spring baking