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Irresistible Lemon Blueberry Pound Cake

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A dense, buttery pound cake bursting with fresh lemon zest and juicy blueberries, perfect for a quick and easy homemade dessert that feels like sunshine on a plate.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ½ cups (300 grams) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250 grams) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Zest and juice of 2 fresh lemons
  • 1 cup (150 grams) fresh blueberries, washed and patted dry
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) sour cream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed for 4-5 minutes until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Don’t worry if the batter looks curdled.
  4. In a small bowl, combine lemon zest, lemon juice, vanilla extract, and sour cream; stir well.
  5. In another bowl, sift together the flour, baking powder, and salt.
  6. With the mixer on low, alternately add the dry ingredients (about a third at a time) and half of the lemon-sour cream mixture, repeating until all ingredients are combined, ending with the dry ingredients.
  7. Lightly toss the blueberries in a tablespoon of flour, then gently fold them into the batter using a rubber spatula to avoid crushing.
  8. Pour the batter evenly into the prepared loaf pan and smooth the top.
  9. Bake for 55-65 minutes, starting to check at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  10. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Toss blueberries lightly in flour before folding to prevent sinking. Cream butter and sugar thoroughly for a tender crumb. Use an oven thermometer to avoid over-browning and tent with foil if needed. Let cake cool completely before slicing to prevent crumbling. Optional: dust with powdered sugar or drizzle with lemon glaze after baking.

Nutrition

Keywords: lemon blueberry pound cake, lemon cake, blueberry dessert, homemade pound cake, easy dessert, lemon blueberry cake, pound cake recipe

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