Description
Learn how to make delicious Lemon Blueberry Pound Cake. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream or Greek yogurt (for moisture and tang)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (if frozen, do not thaw)
Substitution tips: If you don’t have sour cream, Greek yogurt is a great swap that keeps the cake moist. For a dairy-free version, try coconut yogurt and use a plant-based butter alternative. You can also swap fresh blueberries for frozen, but keep them frozen until just before folding into the batter to prevent color bleed.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal. I learned early on that a well-prepared pan saves a lot of stress when the cake is done!
- In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat for about 4 minutes until the mixture is light and fluffy. This step is key—don’t rush it, as it helps give the cake its tender crumb.
- Add eggs one at a time, beating well after each addition. This gradual incorporation helps avoid curdling and ensures a smooth batter.
- In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agents evenly in the batter.
- Reduce your mixer speed to low and alternately add the dry ingredients and sour cream in three parts, beginning and ending with the flour mixture. Mix just until combined—overmixing can make the cake tough, a lesson I learned early on when trying to “fix” a dense loaf!
- Stir in the lemon juice, lemon zest, and vanilla extract until just combined.
- Gently fold in the blueberries with a spatula. Be careful not to crush them; you want those juicy pockets of flavor intact.
- Pour the batter into your prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Ovens vary, so start checking around 55 minutes. The cake should be golden brown and spring back lightly to the touch.
- Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This step is important because cutting too early can cause the cake to crumble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lemon Blueberry Pound Cake, recipe, cooking, food
