Lemon Blueberry Pound Cake

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This lovely lemon blueberry pound cake is rich and buttery. It's loaded with fresh lemon flavor and plump blueberries.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 288

Author Lily Ernst

Ingredients

1 & 1/2 cups (188g) all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup (170g) unsalted butter softened
3/4 cup (150g) granulated sugar
3 large eggs room temperature
1/4 cup sour cream
1 tsp vanilla extract
zest of 1 lemon
1 cup fresh blueberries

Instructions

Preheat oven to 350F and grease an 8x4" loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
1 & 1/2 cups (188g) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt
In a large bowl, beat the butter and granulated sugar until light and fluffy.
3/4 cup (170g) unsalted butter, 3/4 cup (150g) granulated sugar
Beat in the eggs, one at a time, mixing well in between.
3 large eggs
Then beat in the sour cream, vanilla extract and lemon zest.
1/4 cup sour cream, 1 tsp vanilla extract, zest of 1 lemon
Add the dry ingredients to the wet ingredients and stir together until almost combined. Gently fold in the blueberries until just combined. Transfer the batter into the prepared loaf pan.
1 cup fresh blueberries
Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then invert onto a cooling rack to cool completely.

Notes

Leftovers can be tightly covered and stored at room temperature for up to 3 days.

To freeze - Cool completely and double wrap in saran wrap. Stored in the freezer for up to 3 months. Thaw overnight on the counter to bring to room temperature before serving.

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