Today we’re sharing a recipe for Lemon Blueberry Pound Cake. Tart lemon and sweet blueberries are the perfect sunny partners in this moist and buttery pound cake. The lemon glaze is best “cherry on top” as it gives the pound cake the perfect glaze with a lemon kick!
All about Lemon Blueberry Pound Cake
There’s hardly anything better than a good lemon dessert..unless it’s a lemon blueberry dessert. Lemon and blueberries are a true match made in heaven. The zing of the lemon and the plump pop of the berry were absolutely made for each other.
Pound cakes are different from regular cakes because of their ingredients. The pound cake recipe dates back to the 1700s and originally called for one pound of butter, one pound of eggs, one pound of flour and a pound of sugar, getting its name for its ingredients and measurements.
This cake is the perfect partner for coffee, a star at brunch and a delight at dessert. It’s really not a hard recipe to make and the ingredients are typically things you have on hand. You just a fresh lemon so you can use the zest and the juice of the lemon. You also need a cup of blueberries but these can be fresh or frozen. We’ve made it both ways and it turns out great either way.
Lemon Blueberry Pound Cake
Tart lemon and sweet blueberries are the perfect sunny partners in this moist and buttery pound cake.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp lemon zest about 1 lemon
- 1 stick butter room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream or greek yogurt
- 1 tbsp lemon juice
- 3/4 tsp lemon extract
- 1 cup blueberries fresh or frozen
- 1 tbsp flour
Lemon Glaze
- 3/4 cup confectioner's sugar
- 2 tbsp lemon juice
- 1 tbsp milk
- 1/4 lemon, zested
Instructions
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Preheat oven to 325 degrees F. Generously grease a 8 x 4 loaf pan.
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In a medium bowl, mix together flour, salt, baking soda, and lemon zest. Set aside.
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Using a hand or stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time. Incorporating after each addition.
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Add 1/2 of the flour mixture to the sugar and butter. Mix just until combined. Add 1/2 of the sour cream, mixing just until combined. Repeat with flour and sour cream.
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Add lemon juice and extract, mixing until just combined. Toss washed blueberries in 1 tablespoon of flour. Fold gently into the cake batter. Pour into prepared pan.
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Bake in preheated oven for 1 hour and 15 minutes or until toothpick comes out clean. Remove from oven. Run knife around the inside of the cake pan. Let cool for 10 minutes. Turn out onto cooling rack to finish cooling
Lemon Glaze
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Whisk confectioner's sugar, milk and lemon juice together. Drizzle over cake and let run down the sides. Sprinkle top with zest of 1/2 lemon. Slice and serve.
Recipe Notes
This recipe makes one 8 x 4 standard loaf pan cake. To make a pound cake in a 12″ tube pan, double this recipe, follow the same instructions.
Freezing instructions:
Do not glaze the cake prior to freezing. After the cake cools completely, tightly wrap in plastic wrap and freeze. This cake can be frozen for 2-3 months. When you’re ready to serve, let the cake thaw, glaze and serve as is.
After cooling and glazing, cover the cake and store it on your kitchen counter for 2-3 days for the best results. To freeze the cake, after it cools, cover it tightly and don’t glaze until you thaw and are ready to serve.
We’d love to hear what you think about this recipe. Have you made homemade pound cake before? Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
