Description
Indulge in the delightful flavors of Blueberry Lemon Pound Cake, a moist and buttery treat that perfectly balances tart lemons and sweet blueberries. This cake is ideal for any occasion, whether it’s a family gathering, casual brunch, or simply a sweet moment to yourself. The bright lemony glaze adds an irresistible touch, making it not only delicious but also visually appealing. With straightforward ingredients and easy-to-follow steps, bakers of all levels will enjoy creating this vibrant dessert that leaves a lasting impression on guests.
Ingredients
Scale
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoon lemon zest (about 2 lemons)
- 2 sticks salted butter (room temperature) (2 sticks = 1 cup)
- 2.5 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1.5 teaspoon lemon extract
- 2 cup washed blueberries
- 1 tablespoon flour (for glaze)
- 1.5 cup confectioner’s sugar
- 1/4 cup lemon juice (for glaze)
- 2 tablespoon milk
- 1/2 lemon (zested for glaze)
Instructions
- Preheat your oven to 325°F and grease a 12-inch tube pan.
- In a bowl, combine flour, salt, baking soda, and lemon zest; set aside.
- Cream together room-temperature butter and sugar until fluffy. Add eggs one at a time.
- Gradually mix in the dry ingredients and sour cream alternately.
- Stir in lemon juice and extract before gently folding in floured blueberries.
- Pour the batter into the prepared pan and bake for about 1 hour 15 minutes until a toothpick comes out clean.
- Cool the cake for 10 minutes before transferring it to a wire rack.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg