Description
This Lemon Blueberry Pound Cake is incredibly moist, bursting with fresh blueberries, and topped with a bright, zesty lemon glaze. It’s the perfect dessert to impress your friends and family with its delightful flavor and beautiful presentation.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
- For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, combine the sour cream, 1/2 cup lemon juice, and 1 tablespoon lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth and pourable. Add more lemon juice or powdered sugar if needed to reach your desired consistency.
- Drizzle the glaze over the cooled pound cake.
- Allow the glaze to set before slicing and serving.
Notes
- Ensure your butter and eggs are at room temperature for the best cake texture.
- Do not overmix the batter once the flour is added; this can result in a tough cake.
- If you don’t have fresh blueberries, frozen ones can be used, but toss them in a tablespoon of flour before adding to the batter to prevent them from sinking.
- For an extra zesty flavor, you can add more lemon zest to the cake batter itself.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 400-450 kcal
- Sugar: Approx. 40-45g
- Sodium: Approx. 200-250mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 12-15g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 55-60g
- Fiber: Approx. 2-3g
- Protein: Approx. 5-6g
- Cholesterol: Approx. 100-120mg