Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is a delectable treat that perfectly balances the tangy zest of lemons with the sweetness of fresh blueberries. This moist cake, topped with a luscious vanilla glaze, is perfect for any occasion—be it breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup whole milk
- ¼ cup sour cream
- 1 cup blueberries
- 1½ cups confectioners sugar
- 5–6 tablespoons milk
- additional vanilla
Instructions
- Preheat oven to 350°F. Grease and line a loaf pan.
- In a stand mixer, cream together butter, sugar, and lemon zest until fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually mix dry ingredients into the batter alternating with milk and sour cream.
- Fold in floured blueberries gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–55 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack.
- Prepare glaze by mixing confectioners sugar with milk and vanilla; drizzle over cooled cake.
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Find it online: https://madebykiara.com/lemon-blueberry-pound-cake-recipe/