Lemon Blueberry Pound Cake
Ingredients
- Pound Cake Batter
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour
- 1 cup sour cream or Greek yogurt
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Blueberries
- 1½ cups fresh blueberries
- 1 tablespoon all-purpose flour
- Optional Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 325°F (165°C) and grease and flour a bundt or loaf pan
- Beat butter and sugar until light and fluffy
- Add eggs one at a time, mixing well after each
- Mix in lemon zest, lemon juice, and vanilla
- Gradually add flour and salt, alternating with sour cream
- Mix just until smooth
- Toss blueberries with flour and gently fold into batter
- Pour batter into prepared pan and smooth the top
- Bake for 70–80 minutes, tenting loosely with foil if browning too quickly
- Cool in pan for 20 minutes, then turn out and cool completely
- Drizzle with lemon glaze if using
Notes
Use room-temperature ingredients for best texture
Zest lemons before juicing
Tossing blueberries in flour helps prevent sinking
Avoid overmixing once flour is added
Let cake cool fully before glazing or slicing
Store wrapped at room temperature up to 2 days or refrigerate up to 5 days
Freeze tightly wrapped for up to 2 months