Blueberry Lemon Pound Cake
A moist and buttery pound cake infused with fresh lemon zest and bursting with juicy blueberries, topped with a vibrant lemon glaze.
Ingredients
For the Cake
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 2 lemons lemon zest
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream, room temperature
- 1 1/2 cups fresh or frozen blueberries if frozen, do not thaw
- 2 tbsp all-purpose flour for tossing with blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest optional
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan, or line with parchment paper.
- Prepare blueberries: Toss berries with 2 tablespoons of flour to prevent sinking. Set aside.
Making the Cake
- Cream butter and sugar: Beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs and flavorings: Beat in eggs one at a time. Add vanilla extract and lemon zest.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine: Alternately add flour mixture and sour cream to the wet mixture, beginning and ending with flour. Mix until just combined.
- Fold in blueberries: Gently incorporate the floured blueberries into the batter.
- Bake: Pour batter into prepared pan. Bake 60–70 minutes (bundt) or 50–60 minutes (loaf), or until a toothpick comes out clean.
- Cool: Let cake cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze
- Whisk together powdered sugar, lemon juice, and optional zest until smooth.
- Adjust consistency as needed with more sugar (to thicken) or more lemon juice (to thin).
- Drizzle glaze over cooled cake. Allow to set before serving.
Notes
Use room-temperature ingredients for a smoother batter and even baking. Don’t overmix once the flour is added — it helps keep the crumb tender. Frozen blueberries work great; just add them directly from the freezer. For extra lemon punch, add a bit more zest or brush the warm cake with lemon syrup.