Old Fashioned Lemon Blueberry Pound Cake
Lemon Blueberry Pound Cake is rich, buttery, and packed with flavor. A simple, delicious dessert for any time of day!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 ½ cups fresh or frozen blueberries tossed with 1 tbsp flour
- Optional glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a standard 9x5-inch loaf pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in lemon juice, lemon zest, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to the wet mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.
- Gently fold in the blueberries (tossed in flour to prevent sinking).
- Pour batter into the prepared pan and smooth the top.
- Bake for 70–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with lemon glaze once cooled.