How to Make the Perfect Lemon Blueberry Pound Cake
If you're anything like me, there are those moments when you crave a sweet treat that feels as comforting as it is refreshing, and that’s exactly what this Lemon Blueberry Pound Cake delivers.
Servings: 12 Servings
Calories: 305kcal
Ingredients
- 1 ½ cups 190g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup 75g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ cup 120g sour cream (or yogurt)
- 1 cup 150g fresh blueberries (tossed in a little flour to prevent sinking)
- Optional: Powdered sugar for dusting or a lemon glaze
Instructions
- Set your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan to prevent sticking.
- For easy release, line it with parchment paper.
- In a medium bowl, thoroughly whisk the flour, baking powder, and salt until evenly incorporated.
- In a large bowl, cream the butter and sugar together for 3-5 minutes until the mixture becomes pale, light, and fluffy. This helps create a soft, moist texture.
- Add the eggs one at a time, then mix in lemon zest and juice for a refreshing citrus flavor.
- Gradually alternate adding the dry ingredients and sour cream, mixing gently to keep the batter light.
- Toss the blueberries in a little flour, then fold them into the batter carefully.
- Pour the batter into the greased pan and bake for about 60 minutes. To ensure it's done, insert a toothpick into the center; it should come out clean or with slight moist crumbs clinging to it.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and enjoying!
Notes
- Toss the blueberries in a little flour before adding them to prevent sinking.
- To get a light and fluffy texture, make sure your butter, eggs, and sour cream are at room temperature.
- For an extra lemon kick, add a lemon glaze once cooled.