Lemon Blueberry Pound Cake
A rich, buttery pound cake brightened with lemon zest and juice, studded with fresh blueberries and finished with a glossy lemon glaze.
Ingredients
Cake
- 1 ½ cups unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- ¼ cup sour cream or Greek yogurt
- ¼ cup whole milk
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
Blueberries
- 1 ½ cups fresh blueberries or frozen, do not thaw
- 1 tsp flour to toss with reserved berries
Lemon Glaze
- 1 cup powdered sugar sifted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest optional
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan, or line a loaf pan with parchment.
- Beat butter and sugar until pale and fluffy, about 3–5 minutes in a stand mixer or with a hand mixer.
- Add eggs one at a time, beating briefly after each addition and scraping down the bowl as needed.
- Mix in sour cream, milk, lemon zest, and lemon juice until combined.
- Whisk flour, baking powder, baking soda, and salt. Add to wet ingredients in two additions, mixing on low until just combined.
- Fold in 1 cup blueberries. Toss remaining 1/2 cup with a teaspoon of flour; reserve to layer and lightly swirl into batter once in the pan.
- Bake for 55–70 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in the pan 15 minutes, invert onto a rack to cool completely. Whisk powdered sugar with lemon juice to a pourable consistency, drizzle over the cooled cake, and let set.
Notes
- Store wrapped at room temperature up to 24 hours or in the fridge for 3–4 days.
- Freeze slices in an airtight container for up to 3 months.
- For extra lemon flavor, add more zest to the glaze or the batter.
Nutrition
Calories: 360kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 11gSodium: 220mgSugar: 26g
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