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Moist Blueberry Lemon Pound Cake

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A moist and tender pound cake bursting with fresh blueberries and bright lemon zest, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour (use almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) sour cream (or Greek yogurt as substitute)
  • Zest of 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
  • Optional Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray and line with parchment paper. Set aside.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar using an electric mixer on medium speed for 3-4 minutes until fluffy and pale.
  3. Add 4 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and the zest of 2 lemons.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Alternately add the dry ingredients and ½ cup sour cream to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
  6. Toss 1 ½ cups fresh or frozen blueberries lightly in some flour to prevent sinking, then gently fold into the batter with a spatula.
  7. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60-70 minutes, starting to check at 60 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Optional: Whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Drizzle over the cooled cake.

Notes

Do not overmix the batter once flour is added to avoid a dense cake. Toss blueberries in flour before folding to prevent sinking and color bleeding. Use room temperature eggs and butter for best results. Tent with foil if browning too fast. The cake can be baked as cupcakes with reduced baking time (25-30 minutes).

Nutrition

Keywords: blueberry pound cake, lemon pound cake, moist pound cake, easy dessert, homemade cake, blueberry lemon cake, pound cake recipe

Find it online: https://forkifyfun.com/moist-blueberry-lemon-pound-cake-recipe-easy-homemade-dessert-guide/