Go Back
Lemon Blueberry Pound Cake
Olivia

Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is a rich and decadent treat that combines the bright flavors of lemon and juicy blueberries, creating a moist and tender cake perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 servings servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 Cups All-Purpose Flour
  • 1 Cup Unsalted Butter
  • 2 Cups Granulated Sugar
  • 4 Large Eggs
  • 1 Cup Sour Cream
  • 2 Cups Fresh Blueberries
  • 2 Tablespoons Fresh Lemon Zest
  • 3 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a standard 10-cup Bundt pan or two large loaf pans.
  2. In a medium bowl, whisk together your flour, baking powder, and salt. Set aside.
  3. Cream softened butter and granulated sugar together in a large stand mixer on medium-high speed for at least five minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
  5. Gradually add the dry ingredients in three parts, alternating with sour cream, mixing only until the flour disappears.
  6. Toss blueberries with a tablespoon of flour and gently fold them into the batter.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes until a skewer comes out clean.
  8. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Measure flour correctly to avoid a dry cake. Toss blueberries in flour to prevent sinking.