This delightfully moist lemon blueberry pound cake is bursting with fresh citrus flavor and plenty of juicy, fresh blueberries.
Prep Time25 minutesmins
Cook Time1 hourhr
Rest Time1 hourhr
Total Time2 hourshrs25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Pound Cake Recipe
Servings: 1pound cake
Calories: 3894kcal
Ingredients
Cake
2cupsfresh blueberries
2cupsall-purpose flour,plus 1 tablespoon for the blueberries
2tablespoonslemon zest
1cupgranulated sugar
¾cupunsalted butter,softened
3largeeggs,room temperature
2tablespoonsfresh lemon juice
¼cupsour cream
2teaspoonsbaking powder
¼teaspoonsalt
Lemon Icing
1cuppowdered sugar
2tablespoonsfresh lemon juice
1tablespoonlemon zest
Instructions
Preheat the oven to 350°F. Grease a 9x5 loaf pan with butter or shortening and line it with a small piece of parchment paper.
Toss the blueberries with 1 tablespoon of flour in a small bowl. Put it to the side.
In a separate large mixing bowl, add the sugar and lemon zest, then rub them together with your fingers until the lemon zest is very fragrant.
Add the butter, and mix with an electric mixer at medium speed until the mixture is fluffy.
Beat in the eggs one at a time, then mix in the lemon juice and sour cream.
Pour in the remaining 2 cups of flour along with the baking powder and salt and mix until the batter is smooth and thick.
Fold in the blueberries, then pour the cake batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a small knife inserted into the middle of the cake comes out clean. Set the cake on a cooling rack to cool for at least 1 hour.
To make the icing, stir together the powdered sugar, lemon juice, and lemon zest until smooth and drizzly.
Once the cake has cooled, transfer it to a plate or platter, then drizzle the icing over the top. Top with blueberries or extra lemon zest and serve at room temperature.
Notes
A pound cake is traditionally made with a pound of sugar, a pound of butter, and a pound of flour, but we’ve tweaked this recipe so it bakes to perfection.
Tossing the blueberries in a little flour will help keep them from sinking to the bottom of the cake while baking.
Rubbing the sugar and zest together will incorporate the lemon into the sugar so the flavor will be stronger throughout the cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.