Lemon Blueberry Pound Cake
A moist, buttery crumb bursting with berries and lemon. Bakes up beautifully in a Bundt for stunning swirls, or a loaf for easy slicing.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 1/2 cups fresh blueberries (tossed with 1 tbsp flour)
Lemon Glaze
- 1 1/2 cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1–2 tsp milk or cream (as needed)
- Pinch of salt (optional)
Time & Yield
- Prep: 20 minutes
- Bake: 50–60 minutes (Bundt) • 55–70 minutes (loaf)
- Total: ~1 hour 15 minutes
- Serves: 12
Tips
- Room-temperature eggs and butter make the batter ultra-fluffy.
- Lightly coat blueberries in flour so they don’t sink.
- For extra lemon pop, brush hot cake with 2 tbsp warm lemon syrup (equal parts lemon juice & sugar) before glazing.
Directions
- Preheat & Prep Pan: Heat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan (or line/grease a 9×5 loaf pan).
- Cream: Beat butter and sugar until pale and fluffy, 3–4 minutes.
- Add Eggs & Flavor: Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
- Dry + Sour Cream: Whisk flour, baking powder, and salt. Mix in half the dry ingredients, then the sour cream, then the remaining dry, just until combined.
- Fold Berries: Gently fold in the floured blueberries.
- Bake: Spread batter evenly in pan. Bake until a skewer tests clean. Tent with foil if browning early.
- Cool: Cool 12–15 minutes in pan, invert to rack, and cool completely.
- Glaze: Whisk glaze to a thick-pourable consistency and drizzle over cooled cake. Let set, slice, and enjoy.
