Blueberry Lemon Pound Cake
Dense, moist lemon pound cake studded with fresh blueberries and a lemon glaze. This is one of those recipes I keep coming back to because it just works every single time, and honestly it looks way more impressive than the effort it actually takes. If you are looking for something to bring to your next get-together or just want to treat yourself on a weeknight, this is it.
Why You’ll Love This Recipe
- Comes together in about 75 min with simple pantry ingredients
- Gorgeous enough to serve at a party but easy enough for any night of the week
- The flavors are warm, cozy, and just a little bit indulgent in the best way
- Great for making ahead so you are not stressed when people arrive
Ingredients
- flour
- butter
- eggs
- sugar
- blueberries
- lemon zest
- sour cream
- powdered sugar
How to Make It
Start by gathering all your ingredients and getting your workspace set up. I promise the process is really straightforward once everything is in front of you. Work through each step with a little patience and you will end up with something that looks like it came straight from a bakery.
Once everything is assembled, give it the time it needs to set or cool properly. I know it is tempting to rush but the wait is so worth it. Serve it up the way you like and watch it disappear.
My Favorite Tools for This Recipe
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Blueberry Lemon Pound Cake
Ingredients
Method
- Cream the butter and sugar until fluffy, then beat in the eggs one at a time.
- Whisk the flour and baking powder, then fold into the batter alternately with the milk and lemon zest.
- Toss the blueberries in a little flour and fold them in gently.
- Pour into a greased loaf or bundt pan and bake at 350F for 50 to 55 minutes, until a tester comes out clean.
- Cool, then drizzle with the lemon glaze.
Notes
Blueberry Lemon Pound Cake
Ingredients
Method
- Cream the butter and sugar until fluffy, then beat in the eggs one at a time.
- Whisk the flour and baking powder, then fold into the batter alternately with the milk and lemon zest.
- Toss the blueberries in a little flour and fold them in gently.
- Pour into a greased loaf or bundt pan and bake at 350F for 50 to 55 minutes, until a tester comes out clean.
- Cool, then drizzle with the lemon glaze.
