Lemon Blueberry Pound Cake
May 12, 2024 12:30 AM
Moist, tender, and packed with juicy blueberries - this recipe is everything you could ever want out of a Lemon Blueberry Pound Cake. It is simple, fresh, and perfect for almost every occasion.
Never have I ever had a slice of tender lemon pound cake that I didn't adore. Flavored with zesty lemon and polka-dotted with blueberries, this one is no exception.
Made with sour cream and lemon juice, this pound cake recipe is extremely moist and tender. You will love the texture as much as the tangy blueberry lemon glaze. Something about blueberries reacts with the acidity in the lemon juice to make the glaze this beautiful, vibrant magenta hue.
Ingredients:
For the Lemon Blueberry Pound Cake
- 3 cups (375g) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 large lemon zested and juiced
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup sour cream
- ¼ cup lemon juice
- 2 cups blueberries fresh or frozen
For the Lemon Blueberry Glaze
- ¼ cup blueberries
- 2 tablespoon water
- 2 to 4 tablespoon lemon juice
- 1 ½ to 2 cups powdered sugar
- blueberries and lemon slices for decorating
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
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