Lemon Blueberry Pound Cake (Print Version)
# Ingredients:
→ Pound Cake
01 -
3 sticks unsalted butter, softened
02 -
3 cups granulated sugar
03 -
5 large eggs, room temperature
04 -
3 cups all-purpose flour
05 -
½ teaspoon baking powder
06 -
½ teaspoon salt
07 -
1 cup sour cream
08 -
¼ cup fresh lemon juice
09 -
Zest of 1 lemon
10 -
1 teaspoon vanilla extract
11 -
2 teaspoons lemon extract
12 -
1½ cups fresh or frozen blueberries
→ Lemon Glaze
13 -
1 cup powdered sugar, sifted
14 -
1-2 tablespoons fresh lemon juice
15 -
Zest of 1 lemon
16 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 325°F. Grease and flour a bundt pan thoroughly. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
02 -
Using the paddle attachment on your mixer, cream softened butter until smooth. Gradually add sugar and beat on medium-high speed for 3-5 minutes until light and fluffy.
03 -
Add eggs one at a time, mixing after each until fully incorporated. In a small bowl, combine sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.
04 -
With mixer on low speed, alternately add flour mixture and sour cream mixture to the butter mixture, beginning and ending with flour. Add flour in 3 portions and sour cream mixture in 2 portions. Mix just until incorporated - don't overmix.
05 -
Gently fold in blueberries. Pour batter into prepared bundt pan. Bake at 325°F for 60-70 minutes for fresh blueberries, or 70-85 minutes for frozen. Cake is done when a toothpick inserted comes out clean or with just a few moist crumbs.
06 -
Let cake cool in pan for 10-15 minutes, then turn out onto a wire rack. Mix powdered sugar, lemon juice, and salt until smooth. Adjust consistency with more sugar or juice as needed. Drizzle over cooled cake and sprinkle with lemon zest.
# Notes:
01 -
Bring eggs to room temperature quickly by placing them in warm water for 5 minutes
02 -
Frozen blueberries will increase baking time by 10-15 minutes or more - check at 70 minutes
03 -
Don't overmix once you add the flour or the cake will be tough
04 -
The sour cream creates an incredibly moist, tender crumb with rich flavor