Description
This bright and buttery pound cake is bursting with fresh blueberries and zesty lemon flavor—perfect for brunch or dessert.
Ingredients
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream (or Greek yogurt)
1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour to prevent sinking)
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inch) or bundt pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in eggs, one at a time, followed by vanilla, lemon juice, and lemon zest.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
Gently fold in the blueberries.
Pour batter into prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Whisk glaze ingredients until smooth, then drizzle over cooled cake.
Notes
Tossing blueberries in flour prevents them from sinking.
Can substitute frozen blueberries (do not thaw before baking).
Pound cake tastes even better the next day once flavors meld.
Store at room temperature for 3 days or refrigerate up to 1 week.
Freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Tea Cake, Baking
- Method: Baked
- Cuisine: American
