Blueberry Pound Cake

This blueberry pound cake is a rich and buttery cake filled with fresh blueberries and bright lemon flavor. Top with this lemon blueberry pound cake with a delicious lemon glaze.

Preheat the oven to 350 F (170 C). Line a 8.5 x 4.5 or 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.

Step 1:  

In a large bowl, whisk the flour, baking soda and salt together until well combined.

Step 2:  

Beat in the butter and lemon sugar together until light and fluffy.

Step 3:  

Beat in the eggs and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.

Step 4:  

By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the blueberries.

Step 5:  

Evenly scoop the lemon blueberry cake batter into the prepared loaf pan. Bake the bread for 45-70 minutes (depending on the pan size) or until a toothpick inserted into the center of the moist blueberry pound cake comes out with a few moist crumbs.

Step 6:  

In a mixing bowl, whisk the powdered sugar with lemon juice, milk and vanilla extract until well combined. Pour the glaze over the cooled blueberry lemon pound cake.

Step 7:  

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