Description
A super moist lemon blueberry pound cake bursting with fresh blueberries and finished with a sweet vanilla glaze.
Ingredients
Scale
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk
- 1/4 cup sour cream
- 1 cup blueberries
- 1 1/2 cups confectioners sugar
- 5–6 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla
- 1/2 tablespoon Greek yogurt optional
Instructions
- Preheat oven to 350°F and prepare a 9×5 inch loaf pan with parchment paper
- Massage lemon zest into sugar
- Cream butter and sugar mixture until fluffy
- Add eggs one at a time then mix in vanilla
- Whisk flour baking powder and salt
- Alternate dry ingredients with milk and sour cream
- Coat blueberries with flour and fold into batter
- Transfer batter to pan
- Bake 50 to 55 minutes until done
- Cool in pan 10 to 15 minutes then cool completely
- Whisk glaze ingredients together
- Drizzle glaze over cooled cake
Notes
- Store covered at room temperature for up to 3 days
- Freeze wrapped cake for up to 2 months
- Thaw at room temperature before serving
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 33
- Sodium: 170
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 1
- Protein: 5
- Cholesterol: 105