Blueberry Lemon Pound Cake
Prepare to delight in this Blueberry Lemon Pound Cake, where zesty lemons and juicy blueberries unite to create a truly blissful dessert. Each slice promises moist, tangy sweetness with bursts of fresh fruit, making it the perfect companion for a lazy brunch or a sweet midnight snack.
Ingredients
For the Cake
Cake Flour (360g / ~3 cups, sifted)
- Yields a lighter finer crumb than all-purpose flour.
Salt (1 tbsp)
- Enhances flavor and balances sweetness.
Baking Powder (½ tsp)
- Aids in gentle rising.
Baking Soda (¼ tsp)
- Combines with sour cream for extra lift.
Unsalted Butter (225g / ~1 cup, room temperature)
- Controls saltiness and adds richness to the cake.
Granulated Sugar (500g / ~2½ cups)
- Creams with butter for a fluffy tender crumb.
Vanilla Extract (1 tsp)
- Adds warm sweet undertones.
Eggs (6 large)
- Binds and enriches the batter giving structure.
Sour Cream (240ml / ~1 cup, room temperature)
- Keeps the cake moist and imparts a subtle tang.
Blueberries (300g / ~2 cups, fresh or frozen)
- Provides juicy bursts of flavor throughout.
Lemon Zest & Juice (from 2 lemons, ~5-6 tbsp juice)
- Invigorates the cake with a bright citrusy taste.
For the Glaze
Confectioner’s Sugar (120g / ~1 cup)
- Dissolves smoothly for a glossy finish.
Lemon Juice (30ml / ~2 tbsp)
- Adds a tangy punch to the sweet drizzle.
Instructions
Preheat & Prep
- Warm the oven to 325°F (160°C).
- Lightly grease and flour a 12-inch Bundt pan or similar cake mold.
Combine Dry Ingredients
- In a medium bowl, sift together the cake flour, salt, baking powder, and baking soda.
- Set aside for later use.
Cream Butter & Sugar
- Using an electric mixer on medium-high speed, beat the butter for about 1 minute.
- Gradually add sugar and keep beating until fluffy—around 8–10 minutes.
- Blend in the vanilla extract.
Incorporate Eggs & Sour Cream
- Beat eggs in one at a time, mixing well after each addition.
- Alternate adding the dry ingredient mixture and sour cream to the butter-sugar blend, mixing on low speed just until combined.
Prepare & Fold in Blueberries
- Toss the blueberries in 1 tablespoon of flour to prevent sinking.
- Gently fold them, along with the lemon zest and juice, into the batter until just incorporated.
Bake to Perfection
- Pour the batter into the prepared Bundt pan.
- Bake for 75–85 minutes or until a skewer inserted comes out clean.
- Allow to cool in the pan on a wire rack for 10 minutes before removing.
Glaze & Serve
- Whisk confectioner’s sugar with lemon juice until smooth.
- Once the cake cools fully, drizzle glaze on top and let set before slicing.
Notes
Coating Blueberries in Flour
Dust your blueberries with a little flour before folding them into the batter. This prevents them from sinking and ensures each slice has an even distribution of juicy berries.
Dust your blueberries with a little flour before folding them into the batter. This prevents them from sinking and ensures each slice has an even distribution of juicy berries.