Description
A bright and tender pound cake studded with juicy blueberries, bringing sunny citrus and berry flavors to a simple loaf that’s perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan. In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, lemon zest, and lemon juice until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the fresh blueberries. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a lemon glaze, mix 1 cup powdered sugar with 2-3 tablespoons lemon juice. Use room-temperature eggs and butter for better texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg