Description
This Luscious Lemon Blueberry Pound Cake is a deliciously moist dessert, perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp lemon zest (freshly grated)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions
- Start by preheating your oven to 350°F (175°C) to ensure it’s hot and ready once your batter is mixed. Take a loaf pan and grease it generously. If you prefer, you can line it with parchment paper to facilitate easy cake removal once baked.
- In a medium-sized bowl, combine your all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended. Setting them aside will prepare you for the next steps to create a light and fluffy cake.
- In a large mixing bowl, take your softened butter and granulated sugar, then use a hand mixer to cream them together until you achieve a light and fluffy texture. This step is crucial for your cake’s success as it introduces air into the batter, contributing to a nice rise while baking.
- Now, add the eggs into the mixture one by one, beating well after each addition. This allows for proper emulsification. Following this, stir in the lemon zest, fresh lemon juice, and vanilla extract, ensuring everything is well incorporated to build that wonderful flavor profile.
- Gradually add your previously mixed dry ingredients to the batter in three installments, alternating with the sour cream. Start and end with the dry mixture, mixing just until each addition is incorporated. Be cautious not to overmix, as this can lead to a denser texture than desired.
- Gently add in the fresh blueberries, carefully folding them in with a spatula to avoid crushing them. This preserves their shape, ensuring that you get delightful bursts of blueberry flavor in every slice of cake.
- Transfer the batter into your prepared loaf pan, smoothing out the top. Bake the cake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will alert you to how delicious this cake is becoming!
- Once the cake is baked, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack. While the cake is cooling, prepare the glaze by combining the powdered sugar with the fresh lemon juice until smooth. Once the cake has cooled, drizzle the glaze over it for that sweet and tangy finishing touch that elevates the entire dessert.
Notes
Ensure your butter is at room temperature to make creaming easier and more effective.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 220 mg
- Protein: 6 g