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Lemon Blueberry Pound Cake

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A bright and buttery lemon blueberry pound cake, perfect for brunch, picnics, or a weeknight dessert.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 1/4 cups (250 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature
  • 1 1/2 cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (to toss with blueberries)

Instructions

  1. Heat oven to 350°F (175°C). Butter a 9×5-inch loaf pan and line it with a parchment sling.
  2. Toss blueberries with 1 tablespoon flour and set aside. In a bowl, whisk flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in lemon zest.
  4. Beat in eggs one at a time, mixing well. Add vanilla and lemon juice and mix to combine.
  5. Mix in dry ingredients in two additions, alternating with sour cream. Stop when just combined. Fold in floured blueberries gently.
  6. Spread batter in pan and smooth the top. Bake 55–65 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. Tent with foil after 40 minutes if browning fast.
  7. Cool 15 minutes in the pan, then lift out to a rack to cool fully. Whisk powdered sugar with lemon juice to make a thick glaze; drizzle over the cool cake. Slice and serve.

Notes

Use room-temperature ingredients for best results. Coat berries in flour to prevent sinking. Can be stored at room temperature for 2-3 days or refrigerated for up to 5 days.

Nutrition

Find it online: https://diymealprep.com/lemon-blueberry-pound-cake/