Lemon Blueberry Pound Cake

Ingredients:

1 cup unsalted butter, softened

1 1/4 cups granulated sugar

4 large eggs

2 tablespoons lemon zest

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1 1/2 cups fresh blueberries (tossed with 1 tablespoon flour)

For the Glaze:

1 cup powdered sugar

2–3 tablespoons lemon juice

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).

Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry ingredients to the wet mixture in three parts, alternating with sour cream. Mix until just combined.

Gently fold in the floured blueberries with a spatula.

Pour batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Let cake cool in pan for 10 minutes before transferring to a wire rack.

Once cooled, whisk together glaze ingredients and drizzle over the cake.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 360 kcal | Servings: 10 slices