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Blueberry Lemon Pound Cake

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This moist and zesty blueberry lemon pound cake is bursting with fresh lemon flavor and juicy blueberries, wrapped in a tender, buttery crumb. Easy to make and perfect for brunch, potlucks, or a comforting snack with tea.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs, room temperature
  • 2 cups (250g) all-purpose flour (or gluten-free 1:1 baking flour for GF option)
  • 1/2 cup (120ml) sour cream (or Greek yogurt)
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons lemon zest (about 2 lemons, finely grated)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh blueberries (or frozen—no need to thaw)
  • 1 tablespoon all-purpose flour (for tossing blueberries)
  • For the Lemon Glaze (Optional):
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9 x 5-inch loaf pan and line with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3–4 minutes.
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and mix again.
  5. Add lemon zest and lemon juice, stirring until just combined.
  6. Mix in sour cream (or Greek yogurt) until fully blended.
  7. Gradually add the dry mixture to the wet ingredients, mixing on low speed or gently by hand just until no flour streaks remain.
  8. In a small bowl, toss blueberries with 1 tablespoon flour to coat. Gently fold the berries into the batter with a spatula.
  9. Spoon the batter into the prepared loaf pan, smoothing the top. Optionally, sprinkle a few extra berries on top.
  10. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil after 40 minutes if browning too quickly.
  11. Let the cake cool in the pan for 15–20 minutes, then lift onto a wire rack to cool completely before glazing or slicing.
  12. For the glaze (optional): Whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled loaf and let set for 10 minutes before serving.

Notes

Use room temperature ingredients for best texture. Toss blueberries in flour to prevent sinking. If using frozen berries, do not thaw. Tent loaf with foil if browning too quickly. Cool completely before slicing or glazing. For gluten-free or dairy-free options, substitute accordingly. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: blueberry lemon pound cake, lemon loaf, blueberry cake, pound cake, brunch, easy dessert, moist cake, spring baking, tea cake, loaf cake

Find it online: https://jodierecipes.com/blueberry-lemon-pound-cake-recipe-easy-moist-and-zesty-loaf/