LEMON BLUEBERRY SOUR CREAM POUND CAKE 🫐🍋

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp lemon zest (from 1–2 lemons)

2 tbsp fresh lemon juice

1 tsp vanilla extract

2 ¾ cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup sour cream (room temperature)

1 ½ cups fresh or frozen blueberries (if frozen, don’t thaw)

1 tbsp flour (for tossing with blueberries)

For the Lemon Glaze:

1 ½ cups powdered sugar

2–3 tbsp fresh lemon juice

½ tsp vanilla extract

Optional: ½ tbsp lemon zest for extra zing

Instructions

1. Make the Cake:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).

Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.

In a separate bowl, whisk flour, baking soda, and salt.

Add the dry ingredients to the wet mixture alternately with sour cream, starting and ending with flour.

Toss blueberries with 1 tbsp flour (to prevent sinking), then gently fold them into the batter.

Pour batter evenly into the prepared bundt pan and smooth the top.

Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

2. Make the Glaze:

Whisk powdered sugar, lemon juice, vanilla, and lemon zest (if using) until smooth and pourable.

Drizzle over cooled pound cake, letting it run down the sides.

Tips:

For extra lemon flavor, brush the warm cake with lemon syrup (equal parts lemon juice and sugar) before glazing.

Store leftovers in an airtight container for up to 4 days.

2025/7/6 Edited to

Lemon Blueberry Sour Cream Pound Cake is a delightful dessert that combines the rich texture of a traditional pound cake with the refreshing brightness of lemon and the natural sweetness of blueberries. Using sour cream in the batter adds moisture and tenderness, making the cake exceptionally soft and flavorful. Incorporating lemon zest and juice not only enhances the citrus aroma but also balances the sweetness of the cake, creating a harmonious taste profile. When adding blueberries, tossing them in flour before folding prevents them from sinking to the bottom during baking, ensuring an even distribution of fruit throughout the cake. For convenience, fresh or frozen blueberries (without thawing) can be used without compromising texture or flavor. The included lemon glaze brightens the cake further, made by mixing powdered sugar with fresh lemon juice and vanilla extract. This glaze adds a glossy finish and a tangy sweetness that complements the cake's dense crumb. For an added burst of flavor, brushing the warm cake with lemon syrup (equal parts lemon juice and sugar) before glazing infuses additional moisture and citrus notes. This cake can be stored in an airtight container for up to four days, making it a practical choice for meal prepping or entertaining guests. Its balanced flavors and moist crumb make it a versatile dessert suitable for afternoon tea, brunch gatherings, or celebrations. For best results, ensure ingredients like sour cream and butter are at room temperature to achieve optimal mixing and crumb texture. Baking at 325°F allows the cake to cook evenly without drying out. Always test with a toothpick to check doneness. This recipe is not only simple but also flexible, allowing for variations such as adding lemon zest to the glaze or substituting the finished glaze with a cream cheese frosting for a richer dessert. Overall, this Lemon Blueberry Sour Cream Pound Cake offers a professional-quality treat that brings vibrant flavor and comforting texture to your home baking repertoire.