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lemon blueberry pound cake

Lemon Blueberry Pound Cake

5 from 1 vote
A dense, buttery Lemon Blueberry Pound Cake loaded with fresh berries and topped with a sweet, bright citrus glaze. Using sour cream ensures a moist crumb that lasts for days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all purpose flour Plus 1 tablespoon for coating berries
  • 1 teaspoon baking powder Check for freshness
  • ½ teaspoon salt Kosher salt preferred
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon zest From about 2 large lemons
  • ½ cup unsalted butter Softened to room temperature
  • 3 large eggs Room temperature
  • ½ cup sour cream Full fat, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries Washed and dried well
  • 1 cup powdered sugar For the glaze
  • 2 tablespoons lemon juice For the glaze

Equipment

  • 1 loaf pan Standard 9x5 inch size
  • 1 Electric mixer For creaming butter and sugar
  • 2 Mixing bowls For wet and dry ingredients
  • 1 Spatula For folding in berries

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan. Line the pan with a piece of parchment paper to make removing the cake easier.
  2. Rub the granulated sugar and lemon zest together in a large bowl. Mix until the sugar resembles wet sand and is highly fragrant.
    rubbing lemon zest into granulated sugar
  3. Add the softened butter and beat on medium speed until pale and fluffy. Add the eggs one at a time, followed by the sour cream, lemon juice, and vanilla.
  4. Whisk the flour, baking powder, and salt together in a separate bowl. Gently mix the dry ingredients into the wet ingredients until just combined.
    folding flour into cake batter
  5. Toss the blueberries with one tablespoon of flour, then fold them gently into the batter. Pour the batter into the prepared pan and smooth the top.
    pouring blueberry cake batter into loaf pan
  6. Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean. Let cool completely on a wire rack.
  7. Whisk the powdered sugar and lemon juice together to form a thick glaze. Drizzle over the cooled cake before slicing.

Nutrition

Serving: 115gCalories: 385kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 38gVitamin A: 550IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg

Notes

Toss your blueberries in a spoonful of flour before folding them into the batter. This prevents them from sinking to the bottom of your loaf pan during baking.

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