Blueberry Pound Cake Recipe
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 deliciously sweet and tart lemon glaze. Enjoy this easy to make lemon blueberry loaf for breakfast, brunch or dessert.
Equipment
- 1 8.5 x 4.5 or 9 x 5 (23 x 13 cm) loaf pan
- 1 parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 citrus zester
Ingredients
Blueberry Pound Cake
- 2 cups (240 g) all purpose flour
- ½ tsp salt
- ¼ teaspoon baking soda
- 1 cup (200 g) granulated sugar
- 2 lemons, zested
- 1 cup (226 g) unsalted butter, softened
- 3 large eggs (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
- 1 cup (190 g) blueberries tossed in 1 tablespoon (8 g) flour
Lemon Glaze
- 1½ cups (180 g) powdered sugar
- 1 tbsp (15 ml) lemon juice
- 1 - 2 tbsp (15 - 30 ml) milk or heavy cream
- 1 tsp (5 ml) vanilla extract
Instructions
- 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.
- In a large bowl, whisk the flour, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda
- In the bowl of a stand mixer fitted with paddle attachment, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. Beat in the butter and lemon sugar together until light and fluffy. This takes about 2-3 minutes at medium speed.1 cup (200 g) granulated sugar, 2 lemons, zested, 1 cup (226 g) unsalted butter, softened
- 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.3 large eggs (US), room temperature, 1 teaspoon (5 ml) vanilla extract
- 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.½ cup (120 g) sour cream, room temperature, 1 cup (190 g) blueberries
- 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.
- Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the loaf cake out of the pan. Cool completely before topping with the lemon icing.
- 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. Allow 30-45 minutes for the glaze to set, slice and enjoy.1½ cups (180 g) powdered sugar, 1 tablespoon (15 ml) lemon juice, 1 - 2 tablespoon (15 - 30 ml) milk or heavy cream, 1 teaspoon (5 ml) vanilla extract
Notes
Baking Times: These times are a guideline. The cake is done baking when the edges of the cake pull slightly away from the edges of the pan and a toothpick inserted into the center comes out with a few moist crumbs.
- 8.5 x 9.5 loaf pan: 60 - 70 minutes
- 9 x 5 loaf pan: 45 - 60 minutes
- Baking with frozen berries will extend the baking time by about 5 - 10 minutes.
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