Description
A moist and flavorful Lemon Blueberry Pound Cake, perfect for tea or coffee.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) sour cream
- Zest of 2 lemons
- 1 1/2 cups (225 g) fresh blueberries (washed and dried)
- 1 cup (120 g) powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla and lemon extracts, mixing until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined.
- Gently fold in the lemon zest and fresh blueberries, being careful not to overmix to prevent the blueberries from breaking.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Slice the cake and serve it on a simple white plate with a few extra blueberries scattered around. Enjoy!
Notes
- For an extra burst of lemon flavor, you can add more lemon zest to the batter or glaze.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Lemon Blueberry Pound Cake