How to Make a Moist Lemon Blueberry Pound Cake
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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
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.
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.
Combine Dry Ingredients:
- In a separate bowl, whisk together 2 3/4 cups of flour, baking powder, baking soda, and salt.
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.
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).
Combine Blueberries with Batter:
- Gently fold the flour-coated blueberries into the batter.
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.
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.
Serve:
- Slice the Lemon Blueberry Pound Cake and serve.