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Lemon Blueberry Pound Cake

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A bright and tender pound cake made with fresh lemon zest and juicy blueberries, perfect for any occasion.

Ingredients

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  • 1 1/2 cups (190 g) all-purpose flour, plus 1 tablespoon to toss with berries
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature
  • 2 teaspoons lemon zest (from 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (175 g) fresh or frozen blueberries (do not thaw if frozen)
  • Optional lemon glaze: 3/4 cup (90 g) powdered sugar, 1–2 tablespoons fresh lemon juice, pinch of salt

Instructions

  1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
  2. Whisk flour, baking powder, and salt in a bowl. Set aside. Toss blueberries with 1 tablespoon flour to coat.
  3. Beat butter and sugar with a hand mixer until pale and fluffy, about 2–3 minutes. Scrape the bowl.
  4. Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
  5. Add dry ingredients in two parts, alternating with sour cream. Mix on low just until combined. Gently fold in floured blueberries.
  6. Spoon batter into the pan and smooth the top. Bake for 55–65 minutes until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then lift out to a rack to cool fully. For glaze, whisk powdered sugar with lemon juice and a pinch of salt, then drizzle over cooled loaf. Slice and serve.

Notes

Use room-temperature ingredients for a smooth batter and avoid overmixing to keep the crumb tender.

Nutrition

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

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