Description
This moist and flavorful lemon blueberry pound cake is bursting with fresh blueberries and bright lemon zest, topped with a sweet lemon glaze — perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour)
- For glaze: 1 cup powdered sugar + 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time. Add sour cream, milk, lemon juice, and lemon zest. Mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients. Mix just until combined.
- Fold in blueberries gently with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together glaze ingredients and drizzle over cooled cake before serving.
Notes
- Coating blueberries in flour prevents them from sinking.
- Can be made with frozen blueberries — do not thaw.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 26g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon blueberry cake, pound cake, lemon glaze, berry loaf, spring dessert