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Delish Lemon Blueberry Pound Cake

Delish Lemon Blueberry Pound Cake

A bright, buttery lemon pound cake bursting with juicy blueberries and finished with a tangy lemon glaze. Moist, tender, and perfect for brunch, dessert, or gifting.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup unsalted butter softened, room temperature
  • 1.5 cup granulated sugar
  • 2 tablespoon lemon zest from about 2 lemons
  • 4 large egg eggs room temperature
  • 2 cup all-purpose flour for batter
  • 1 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 0.5 cup sour cream full-fat recommended
  • 0.25 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon fresh lemon juice
  • 1.5 cup fresh blueberries patted dry
  • 1 tablespoon all-purpose flour for tossing blueberries
  • 1 cup powdered sugar for glaze
  • 2 tablespoon fresh lemon juice for glaze
  • 0.5 tablespoon milk for glaze
  • 0.5 tablespoon lemon zest for glaze

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line it with a parchment sling for easy removal.
  • Toss the blueberries with 1.0 tablespoon flour to lightly coat; set aside.
  • In a large bowl, beat the softened butter, granulated sugar, and 2.0 tablespoon lemon zest on medium-high until pale and fluffy, about 3 minutes.
  • Beat in the eggs one at a time, mixing well and scraping the bowl after each addition.
  • In a separate bowl, whisk the 2.0 cup flour, baking powder, and salt until combined.
  • In a measuring cup, whisk sour cream, milk, vanilla, and lemon juice.
  • Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture, beginning and ending with dry. Mix on low just until combined; do not overmix.
  • Gently fold in the floured blueberries with a spatula.
  • Spread batter into the prepared pan and smooth the top. Bake 55 to 65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 15 minutes, then lift out and cool completely on a wire rack.
  • For the glaze, whisk powdered sugar with lemon juice, milk, and lemon zest until smooth and pourable. Adjust with a few drops of milk if needed.
  • Drizzle glaze over the cooled cake. Let set 10 minutes, slice, and serve.

Notes

For extra lift, ensure butter and eggs are truly at room temperature. Coating blueberries with a little flour helps prevent them from sinking. The cake tastes even better the next day—store covered at room temperature for up to 3 days.