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Luscious Lemon Blueberry Pound Cake

A moist and tender pound cake bursting with fresh blueberries and bright lemon flavor, perfect for brunch or dessert.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for tossing blueberries)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. In separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture alternately with sour cream.
  4. Stir in lemon zest and lemon juice. Toss blueberries with 1 tablespoon flour and gently fold into batter.
  5. Pour batter into prepared pan. Bake for 60-70 minutes or until toothpick comes out clean. Cool in pan 15 minutes before inverting.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett