Description
A soft, buttery pound cake bursting with juicy blueberries and a zesty lemon glaze. Perfect for tea time, brunch, or whenever you crave a slice of sunshine!
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 cups fresh blueberries (tossed with 1 tablespoon flour)
For the Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan. (5 minutes)
In a large bowl, cream together butter and sugar until light and fluffy. (4 minutes)
Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla extract. (3 minutes)
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with sour cream, until smooth. (6 minutes)
Gently fold in blueberries coated in flour. (2 minutes)
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean. (1 hour 10 minutes)
Let cake cool for 15 minutes in the pan before transferring to a wire rack. (15 minutes)
Whisk glaze ingredients together until smooth and drizzle over cooled cake. (3 minutes)
Prep Time: 20 minutes | Baking Time: 1 hour 10 minutes | Cooling & Glazing: 20 minutes | Total Time: 1 hour 50 minutes
Kcal: 420 kcal | Servings: 10–12 slices
#LemonBlueberryCake #PoundCakePerfection #HomemadeDesserts #SweetBaking
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 9×5 inch loaf pan, tapping out excess flour. In a large mixing bowl, use an electric mixer on medium-high speed to cream the softened butter and granulated sugar for a full 4-5 minutes until pale and fluffy. This step is crucial for texture. Add eggs one at a time, beating well after each addition. Mix in lemon zest, juice, and vanilla. In a separate bowl, whisk the flour, baking powder, and salt. With the mixer on low, add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture. Mix just until combined. Gently fold in the flour-tossed blueberries by hand. Pour the thick batter into the pan, smooth the top, and bake on the center rack for 60-70 minutes.
Serving Suggestions
This versatile cake is delightful on its own but can be elevated for any occasion. Serve slightly warm slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a brunch spread, pair it with fresh berries and a light dusting of powdered sugar. It also makes an excellent dessert when accompanied by a glass of sweet dessert wine or a cup of Earl Grey tea.
How-to Summary
To summarize: Cream butter and sugar until fluffy. Incorporate eggs and lemon flavorings. Alternate mixing dry ingredients with sour cream. Fold in floured blueberries. Bake at 350°F for 60-70 minutes. Cool and drizzle with a simple lemon glaze.
Frequently Asked Questions
Can I use frozen blueberries? Yes, but do not thaw them. Toss frozen berries directly in the tablespoon of flour to prevent bleeding and add 5-10 minutes to the bake time.
Can I make this cake without sour cream? Full-fat plain Greek yogurt is the best 1:1 substitute for sour cream and will yield a similar moist texture.
Why did my blueberries sink to the bottom? This happens if they aren’t coated in flour. The light flour coating helps suspend them in the batter. Ensure you gently fold them in last.
How should I store this cake? Store covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze the unglazed cake for up to 3 months.
My cake is browning too quickly. What should I do? If the top is browning fast, tent it loosely with aluminum foil for the last 20-30 minutes of baking.
Common Mistakes to Avoid
- Using cold butter or eggs, which prevents proper creaming and leads to a dense cake.
- Overmixing the batter after adding the flour, which develops gluten and makes the cake tough.
- Not properly preparing the pan, which causes sticking.
- Adding uncoated blueberries, which sink during baking.
- Opening the oven door frequently during the first 45 minutes of baking, which can cause the cake to fall.
Conclusion
This Lemon Blueberry Pound Cake is a timeless treat that masterfully balances rich, buttery flavor with bright, fruity notes. Its simple preparation leads to an impressively moist and tender crumb that’s sure to become a staple in your baking repertoire. Whether enjoyed as a sweet start to the day, an afternoon pick-me-up, or a elegant dessert, this cake delivers a perfect slice of homemade joy.