Best Lemon Blueberry Pound Cake Recipe
This lemon blueberry pound cake is moist, flavorful, and bursting with fresh blueberries. A perfect treat for breakfast, brunch, or dessert!
Ingredients
Cake
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (rinsed and dried)
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, then stir in lemon zest, lemon juice, and vanilla extract.
- Whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet, alternating with sour cream. Mix until just combined.
- Gently fold in blueberries.
- Pour batter into loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For extra lemon flavor, consider making a lemon glaze to drizzle over the cooled cake.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Sodium: 150mg