Lemon Blueberry Pound Cake

1. Prep the Pan & Oven

Preheat oven to 325°F (163°C).

Grease & flour a 9×5-inch loaf pan (or bundt pan).

2. Cream Butter & Sugar

Beat butter & sugar until light & fluffy (~4-5 mins).

3. Add Eggs

Mix in eggs one at a time, beating well after each.

4. Combine Dry & Wet Ingredients

Whisk flour, baking soda, & salt in a bowl.

In another bowl, mix sour cream, lemon juice, zest, & vanilla.

Alternate adding dry mix & sour cream mix to butter mixture, starting & ending with flour.

5. Fold in Blueberries

Toss blueberries with 2 tbsp flour (prevents sinking).

Gently fold into batter.

6. Bake to Perfection

Pour into pan & bake 70-80 mins (until toothpick comes clean).

Cool 15 mins in pan, then transfer to a rack.

7. Glaze (Optional but Delicious!)

Whisk powdered sugar, lemon juice, zest, & milk until smooth.

Drizzle over cooled cake.

Serving Suggestions

Enjoy with:

Whipped cream or mascarpone

Fresh berries & mint

Vanilla ice cream

Hot tea or coffee

Tips for Success

Room temp ingredients blend better!

Don’t overmix—just fold until combined.

Flour-coated blueberries stay suspended.

Check doneness early—ovens vary.

Variations

Lemon Poppy Seed: Add 2 tbsp poppy seeds.

Gluten-Free: Use GF flour blend.

Vegan: Swap butter for vegan margarine, eggs for flax eggs, and use plant-based yogurt.

Storage & Freezing

Room Temp: Wrapped, up to 3 days.

Fridge: Up to 1 week.

Freezer: Wrap well, freeze up to 3 months.