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Lemon Blueberry Pound Cake

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This lemon blueberry pound cake is soft, buttery, and full of bright lemon flavor, with sweet blueberries in every bite and a light lemon glaze.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 lemons (zest and juice)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen blueberries
  • 1 cup powdered sugar (for optional lemon glaze)
  • Neutral oil or butter for greasing the pan
  • Optional: 1 teaspoon lemon extract for extra zing

Instructions

  1. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling.
  2. Rinse and dry blueberries. Toss them with 1 tablespoon flour to help keep them from sinking. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until pale and fluffy, 2–3 minutes. Beat in lemon zest.
  4. Beat in eggs one at a time, mixing well after each. Mix in vanilla and 1–2 tablespoons lemon juice.
  5. Whisk flour, baking powder, and salt in a bowl. Mix in half the dry mix, then the sour cream/yogurt, then the rest of the dry mix. Fold in blueberries gently.
  6. Spread batter in the pan and smooth the top. Bake at 350°F (175°C) for 55–65 minutes, until a tester comes out clean. Tent with foil if browning too fast.
  7. Cool 10–15 minutes in the pan, then lift out to a rack. Optional: whisk powdered sugar with lemon juice and drizzle over the warm cake. Cool, slice, and serve.

Notes

Use room-temperature butter, eggs, and yogurt for a smooth batter. Do not overmix after adding flour; mix just until combined.

Nutrition

Find it online: https://diyprzepisy.com/lemon-blueberry-pound-cake-2/

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