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Delish Lemon Blueberry Pound Cake

Delish Lemon Blueberry Pound Cake

Bright, zesty lemon meets juicy blueberries in this ultra-moist, buttery pound cake topped with a tangy lemon glaze. Perfect for brunch, teatime, or dessert.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream room temperature
  • 2 tablespoons lemon zest from about 2 lemons
  • 0.25 cup lemon juice freshly squeezed
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 cups fresh blueberries patted dry
  • 1 tablespoon all-purpose flour for tossing blueberries
  • 1 cup confectioners' sugar for glaze
  • 3 tablespoons lemon juice for glaze
  • 1 tablespoon milk for glaze, as needed

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan, line with parchment sling, and lightly flour.
  • Toss blueberries with 1 tablespoon flour until evenly coated; set aside.
  • In a large bowl, beat softened butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes.
  • Beat in eggs one at a time, scraping bowl as needed. Mix in vanilla, lemon zest, and lemon juice until combined (mixture may look slightly curdled).
  • Whisk flour, baking powder, and salt in a separate bowl.
  • On low speed, add dry ingredients in 3 additions, alternating with sour cream in 2 additions (start and end with flour). Mix just until no dry streaks remain.
  • Fold in the floured blueberries gently to avoid streaking.
  • Spread batter into prepared pan and smooth the top. Tap pan once on counter to release large air bubbles.
  • Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if browning early.
  • Cool in pan 10 minutes, then lift out to a wire rack to cool completely.
  • For the glaze, whisk confectioners' sugar with lemon juice. Add a splash of milk as needed for a thick, pourable drizzle.
  • Drizzle glaze over cooled cake. Let set 10 minutes before slicing and serving.

Notes

For extra lemon flavor, add 0.5 teaspoon lemon extract. To prevent blueberries from sinking, ensure they are dry and lightly floured. Cake keeps covered at room temperature for up to 3 days or can be wrapped and frozen for up to 2 months.