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How to Make a Moist Lemon Blueberry Pound Cake

Ingredients

Scale

For the Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 3 cups all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh blueberries (you can also use frozen, but do not thaw)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice (adjust for desired consistency)

Instructions

  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, or line a loaf pan with parchment paper.
  2. Cream Butter and Sugar:
    • In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together 2 3/4 cups of flour, baking powder, baking soda, and salt.
  4. Mix Dry and Wet Ingredients:
    • Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  5. Prepare Blueberries:
    • Toss the blueberries with the remaining 1/4 cup of flour to coat them (this helps prevent the berries from sinking to the bottom of the cake).
  6. Combine Blueberries with Batter:
    • Gently fold the flour-coated blueberries into the batter.
  7. Bake:
    • Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Glaze:
    • Let the cake cool in the pan for about 20 minutes, then turn out onto a wire rack to cool completely.
    • For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
  9. Serve:
    • Slice the Lemon Blueberry Pound Cake and serve.
  • Author: Maria