Lemon Blueberry Pound Cake
A classic pound cake infused with bright lemon zest and juice, dotted with juicy blueberries, and topped with a simple lemon glaze. Rich, moist, and easy enough for any home baker.
Ingredients
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 2½ cups all-purpose flour reserve 1 tbsp for blueberries
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sour cream or plain Greek yogurt
- 1¼ cups blueberries fresh or frozen
- 1 cup powdered sugar sifted
- 2 –3 tbsp lemon juice
- Optional lemon zest for garnish
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan and line with parchment. Toss blueberries with 1 tablespoon flour and set aside.
- Beat softened butter and sugar on medium speed for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and vanilla. It may look curdled—totally fine.
- In a bowl, whisk together remaining flour, baking powder, baking soda, and salt.
- With mixer on low, alternate adding dry ingredients and sour cream, starting and ending with dry. Mix until just combined—don’t overmix.
- Gently fold in floured blueberries with a spatula, keeping them whole.
- Pour batter into the pan and smooth the top. Bake 55–65 minutes or until a toothpick comes out clean.
- Tent with foil after 45 minutes if browning too fast. Cool 15 minutes in pan, then transfer to a rack.
- Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cake and top with lemon zest. Let set 15 minutes before slicing.