Lemon Blueberry Pound Cake
A soft and tangy pound cake dotted with juicy blueberries, perfect for any occasion.
Ingredients
For the cake
- 1 cup unsalted butter, softened to room temp Should dent easily when pressed.
- 1.25 cups granulated sugar
- 3 large eggs, at room temp Bring to room temperature for best results.
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon zest Use fresh zest for maximum flavor.
- 0.25 cups fresh lemon juice Preferably freshly squeezed.
- 0.5 cups full-fat sour cream, at room temp Can substitute with Greek yogurt.
- 2 cups all-purpose flour, spooned and leveled Measure flour correctly to avoid drying the cake.
- 1 teaspoon baking powder
- 0.5 teaspoon fine salt Reduce if using salted butter.
- 1.5 cups fresh blueberries, patted dry Ensure they are dry to prevent sinking.
- 1 tablespoon flour for tossing the berries Helps keep berries suspended in batter.
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Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 by 5 inch loaf pan, lining it with a parchment sling.
- In a bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing in vanilla, lemon zest, and lemon juice until just combined.
- Mix in the sour cream until smooth.
- Gradually add the dry ingredients, mixing on low speed until no streaks of flour remain.
- Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
- Spread the batter evenly in the prepared pan, smoothing the top and tapping the pan to remove air bubbles.
Baking
- Bake in the preheated oven for 55 to 65 minutes, checking at 50 minutes with a toothpick.
- Allow the cake to rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional Glaze
- For a glaze, whisk together 3/4 cup powdered sugar with 1 to 2 tablespoons lemon juice until smooth and drizzle over the cooled cake.
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Note
Store the cake wrapped in plastic and foil at room temperature for up to 3 days. This cake can also be frozen for up to 3 months. Note to microwave a slice for 10-12 seconds to refresh flavors.