Blueberry Lemon Pound Cake
A delightful and moist pound cake infused with the bright flavors of lemon and juicy blueberries. Perfect for brunch, dessert, or any special occasion.
Ingredients
Cake
- 3 cups all purpose flour
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 2 tablespoon lemon zest (about 2 lemons)
- 2 sticks salted butter (room temperature (2 sticks = 1 cup))
- 2.5 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1.5 teaspoon lemon extract
- 2 cup washed blueberries
- 1 tablespoon flour
Glaze
- 1.5 cup confectioner's sugar
- 0.25 cup lemon juice
- 2 tablespoon milk
- 0.5 lemon lemon (zested)
Instructions
- Preheat oven to 325°F. Grease a 12" tube pan.
- Mix flour, salt, baking soda & lemon zest & set aside.
- Cream butter and sugar until light and fluffy. Add eggs one at a time.
- Add 1/2 of the flour mixture, then 1/2 of the sour cream. Repeat.
- Add lemon juice & extract. Toss blueberries in 1 Tbsp of flour. Fold into batter. Pour into pan.
- Bake for 1 hour 15 minutes or until toothpick comes out clean. Cool for 10 minutes, then turn out onto cooling rack.
Notes
For a richer flavor, use brown butter instead of regular butter.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Sodium: 250mg