Description
This Blueberry Lemon Pound Cake is moist, flavorful, and bursting with fresh blueberries and zesty lemon. Perfect for brunch or dessert!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Mix in the sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries and lemon juice.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter taste, you can add a glaze made of powdered sugar and lemon juice on top of the cooled cake.
- Make sure to use fresh blueberries for the best flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: Blueberry Lemon Pound Cake, Lemon Pound Cake, Blueberry Cake, Moist Pound Cake, Dessert Recipes, Baking