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Lemon Blueberry Pound Cake

Tart lemon and sweet blueberries are the perfect sunny partners in this moist and buttery pound cake. 

Course Breakfast, Dessert
Cuisine American
Keyword Lemon Blueberry Pound Cake, Lemon Pound Cake, Pound Cake
Author Sunup to Sundown

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

  1. Preheat oven to 325 degrees F. Generously grease a 8 x 4 loaf pan.

  2. In a medium bowl, mix together flour, salt, baking soda, and lemon zest. Set aside.

  3. Using a hand or stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time. Incorporating after each addition.

  4. 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.

  5. 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.

  6. 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

  1. 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.