Description
A tender, buttery pound cake swirled with juicy blueberries and bright lemon zest, finished with a delicate citrus aroma in every moist slice.
Ingredients
- All-purpose flour: 2 1/2 cups, plus 1 tablespoon for tossing blueberries
- Baking powder: 1 teaspoon
- Fine salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup
- Granulated sugar: 1 3/4 cups
- Large eggs: 4
- Lemon zest, finely grated: 2 tablespoons
- Fresh lemon juice: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Sour cream: 1/2 cup
- Fresh blueberries: 1 1/2 cups
- Optional, for serving: powdered sugar, to dust
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Position a rack in the center. Lightly grease a 9×5 inch loaf pan or a 10-cup bundt pan, then dust with flour and tap out the excess.
- Combine Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar with a hand or stand mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla until smooth.
- Prepare Your Cooking Vessel: Line the bottom and long sides of the pan with a parchment sling for easy removal, then re-grease lightly if needed.
- Assemble the Dish: Add the dry ingredients to the butter mixture in two additions, alternating with the sour cream, beginning and ending with dry ingredients. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter with a spatula.
- Cook to Perfection: Scrape the batter into the prepared pan and smooth the top. Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil during the last 10 to 15 minutes.
- Finishing Touches: Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
- Serve and Enjoy: Slice thickly and serve plain, or with fresh berries and a dollop of lightly sweetened whipped cream.
Notes
- For the fluffiest crumb, ensure butter and eggs are at room temperature before mixing.
- Do not overmix once the flour is added, mix just until combined to keep the cake tender.
- Coating blueberries in flour helps prevent them from sinking during baking.
- Meyer lemons offer a sweeter, floral citrus note if available.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: lemon blueberry pound cake, lemon cake, blueberry loaf, moist pound cake, citrus dessert, easy baking