Description
A reliable and comforting blueberry pound cake that’s buttery, sturdy, and full of juicy bursts of blueberries, perfect for sharing.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 and 2/3 cups (330 g) granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup (80 ml) sour cream or full-fat yogurt, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon lemon juice
- 2 and 3/4 cups (330 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 and 3/4 cups blueberries, fresh or frozen
- Optional glaze: 1 cup powdered sugar, 1 to 2 tablespoons lemon juice
Instructions
- Grease and flour a 10 cup bundt pan, or line two 8 by 4 inch loaf pans with parchment. Preheat oven to 325°F (160°C).
- In a large bowl, beat butter and sugar on medium speed for 3 to 4 minutes until light and fluffy.
- Add eggs one at a time, mixing each fully before adding the next.
- Mix in vanilla, lemon zest, and lemon juice, then add sour cream and blend until smooth.
- In a separate bowl, whisk 2 and 1/2 cups flour with baking powder and salt. Add to wet ingredients in two additions, mixing on low until just combined.
- Toss blueberries with the remaining 1/4 cup flour. Fold them into the batter gently with a spatula.
- Spread batter evenly into the prepared pan. If using loaf pans, divide batter evenly.
- Bake at 325°F (160°C) for about 60 to 70 minutes for a bundt pan, or 45 to 55 minutes for loaf pans.
- Let the cake rest in the pan for 15 minutes, then turn out onto a rack to cool for at least 1 hour.
- For the glaze, whisk powdered sugar with lemon juice to a pourable consistency and drizzle over the cool cake.
Notes
Use ingredients at room temperature. To prevent blueberries from sinking, toss them with flour before folding them in.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg