Lemon Blueberry Pound Cake

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This blueberry and lemon pound cake has a dense, moist crumb with a subtle citrus flavor that lets the blueberries shine. A simple lemon glaze finishes it off without making it overly sweet.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 438kcal

Author: Shauna

Ingredients

For the Pound Cake

1 ⅓ cup fresh blueberries washed and dried
2 cups all-purpose flour
2 teaspoons all-purpose flour for dusting the blueberries
1 teaspoon baking powder
¼ teaspoon table salt
1 ¼ cup granulated sugar
2 tablespoons fresh lemon zest
3 large eggs room temperature
¾ cup salted butter room temperature
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
⅓ cup whole milk room temperature
⅓ cup sour cream room temperature

For the Glaze

1 ¼ cup powdered sugar sifted
5 tablespoons heavy cream
1 tablespoon fresh lemon zest

Instructions

Preheat oven to 350°F. Line an 8 ½ x 4 ½ loaf pan with a parchment paper sling and spray generously with baking spray.
Toss the blueberries with the 2 teaspoons of flour and set aside.
Whisk together the 2 cups of flour, baking powder, and salt in a small bowl.
Combine the sugar and lemon zest in a separate bowl, rubbing them together to release the lemon oils.
Beat the butter on medium-high speed for 1 ½–2 minutes, until lighter in color.
Add the sugar and lemon zest mixture and beat for another 2–2 ½ minutes, scraping down the bowl as needed.
Lower the mixer speed and add the eggs one at a time, mixing well after each. Add the vanilla, then the lemon juice. The batter will likely look curdled at this point. That's normal and it smooths out once the flour is added.
Add the flour mixture in parts, alternating with the milk and sour cream, scraping down the bowl as you go. The batter will be noticeably thick.
Gently fold in the flour-dusted blueberries with a spatula. Avoid stirring or whisking, which can tint the batter blue.
Spoon the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes. Start checking at the 45-minute mark, both for doneness and browning. If the top is browning before the center is set, tent loosely with foil and continue baking until a toothpick comes out clean with a few crumbs attached.
Remove from the oven and let the cake cool completely in the pan, about 90 minutes, before removing. This takes longer than you might expect. Slicing too early makes it harder to get clean pieces.
Use the parchment sling to lift the cake out and transfer it to a cooling rack set over a parchment-lined baking sheet.
Whisk together the sifted powdered sugar, heavy cream, and lemon zest until smooth and pourable.
Spoon the glaze over the top of the cooled cake. Let the glaze set for 15–20 minutes before slicing and serving.

Notes

For the best texture, make sure your butter, eggs, milk, and sour cream are all at room temperature before you start.
The batter will look curdled once the lemon juice is added. This is expected and smooths out beautifully once the flour is mixed in.
Tossing the blueberries in flour helps distribute them evenly through the batter as it bakes.
Fold the blueberries in gently with a spatula rather than stirring or whisking, to keep the batter its natural color.
Ovens vary, so start checking around the 45-minute mark. If the top is browning nicely before the center is fully set, a loose foil tent will let it finish baking evenly.
Let the cake cool fully before slicing, about 90 minutes, for the cleanest slices.
For an extra-thick glaze, simply double the glaze ingredients.
Storage: Keep glazed cake at room temperature for up to a day, or refrigerate in an airtight container for up to a week. For longer storage, freeze the cake unglazed for up to 3 months and add the glaze after thawing.

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