Blueberry Lemon Pound Cake
Introduction
This Blueberry Lemon Pound Cake is a buttery, tender classic bursting with juicy blueberries and bright lemon zest. Finished with a tangy lemon glaze, it’s the perfect balance of sweet and citrusy — ideal for brunch, tea time, or a show‑stopping dessert.
Ingredients
For the Cake
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
Zest of 2 lemons
3 cups all‑purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream, room temperature
1½ cups fresh or frozen blueberries (if frozen, do not thaw)
2 tbsp all‑purpose flour (for tossing blueberries)
For the Lemon Glaze
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)
Instructions
Preheat Oven
Heat oven to 350°F (175°C). Grease and flour a 10‑inch bundt or loaf pan, or line with parchment.
Prepare Blueberries
Toss blueberries with 2 tbsp flour to prevent sinking.
Cream Butter & Sugar
Beat butter and sugar until light and fluffy (3–4 minutes).
Add Eggs & Flavorings
Beat in eggs one at a time. Stir in vanilla and lemon zest.
Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a separate bowl.
Combine Wet & Dry
Alternately add flour mixture and sour cream to butter mixture, beginning and ending with flour. Mix until just combined.
Fold in Blueberries
Gently fold blueberries into batter.
Bake
Pour batter into prepared pan. Bake 60–70 minutes (bundt) or 50–60 minutes (loaf), until a toothpick comes out clean.
Cool
Let cake cool in pan 15–20 minutes, then transfer to a wire rack.
Glaze
Whisk powdered sugar with lemon juice until smooth. Adjust consistency as needed. Drizzle over cooled cake and sprinkle zest if desired.
Time & Yield
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: ~1 hour 30 minutes
Yield: 12–14 slices
Tips & Tricks
Prevent sinking: Toss blueberries in flour before folding in.
Extra moist: Use full‑fat sour cream.
Flavor boost: Add a splash of lemon extract for stronger citrus notes.
Storage: Keeps 3–4 days at room temperature or freeze up to 2 months.
Variations
Berry Mix: Swap half the blueberries for raspberries or blackberries.
Citrus Twist: Use orange zest and juice instead of lemon.
Glazed Bundt: Bake in a bundt pan for a centerpiece dessert.
Serving Suggestions
Serve with whipped cream or vanilla ice cream.
Pair with hot tea or iced coffee.
Garnish with fresh blueberries and lemon slices for presentation.
FAQs
Q: Can I use frozen blueberries?
A: Yes, just don’t thaw them before adding.
Q: Can I make this ahead?
A: Absolutely — bake a day in advance and glaze before serving.
Q: Can I skip the glaze?
A: Yes, but the lemon glaze adds brightness and balances sweetness.
Conclusion
This Blueberry Lemon Pound Cake is moist, fruity, and tangy with a refreshing glaze that makes every slice irresistible. It’s a versatile recipe that works for casual gatherings or elegant occasions.