Description
A moist and flavorful pound cake bursting with fresh blueberries and zesty lemon, perfect for a sweet treat with coffee.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- Optional: 1 cup powdered sugar and additional lemon juice for glaze
Instructions
- Preheat your oven to 350°F. Grease your loaf pan and line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a larger bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing after each addition.
- Mix in sour cream, lemon zest, lemon juice, and vanilla until well combined.
- Gradually add dry ingredients, mixing just until no dry flour remains.
- Toss blueberries with a spoonful of flour and gently fold them into the batter.
- Scrape batter into the pan and smooth the top. Bake for 55 to 70 minutes, checking for doneness with a toothpick.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- If making glaze, stir powdered sugar with lemon juice until thick but pourable, and drizzle over the cooled cake.
Notes
Ensure to use fresh lemons for zest and juice. Toss blueberries in flour before folding them in to prevent sinking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg