Lemon Blueberry Pound Cake
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temp
3 cups all-purpose flour (+ 2 tbsp for blueberries)
½ tsp baking soda
½ tsp salt
1 cup sour cream or Greek yogurt
¼ cup fresh lemon juice (2 lemons)
Zest of 2 lemons
1 tsp vanilla extract
1 ½ cups fresh blueberries (or frozen, unthawed)
For the Lemon Glaze (Optional):
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp milk or cream (as needed)
Step-by-Step Instructions
1. Prep the Pan & Oven
Preheat oven to 325°F (163°C).
Grease & flour a 9×5-inch loaf pan (or bundt pan).
2. Cream Butter & Sugar
Beat butter & sugar until light & fluffy (~4-5 mins).
3. Add Eggs
Mix in eggs one at a time, beating well after each.
4. Combine Dry & Wet Ingredients
Whisk flour, baking soda, & salt in a bowl.
In another bowl, mix sour cream, lemon juice, zest, & vanilla.
Alternate adding dry mix & sour cream mix to butter mixture, starting & ending with flour.
5. Fold in Blueberries
Toss blueberries with 2 tbsp flour (prevents sinking).
Gently fold into batter.
6. Bake to Perfection
Pour into pan & bake 70-80 mins (until toothpick comes clean).
Cool 15 mins in pan, then transfer to a rack.
7. Glaze (Optional but Delicious!)
Whisk powdered sugar, lemon juice, zest, & milk until smooth.
Drizzle over cooled cake.
Serving Suggestions
Enjoy with:
Whipped cream or mascarpone
Fresh berries & mint
Vanilla ice cream
Hot tea or coffee
Tips for Success
Room temp ingredients blend better!
Don’t overmix—just fold until combined.
Flour-coated blueberries stay suspended.
Check doneness early—ovens vary.
Variations
Lemon Poppy Seed: Add 2 tbsp poppy seeds.
Gluten-Free: Use GF flour blend.
Vegan: Swap butter for vegan margarine, eggs for flax eggs, and use plant-based yogurt.
Storage & Freezing
Room Temp: Wrapped, up to 3 days.
Fridge: Up to 1 week.
Freezer: Wrap well, freeze up to 3 months.
