Blueberry Lemon Pound Cake
A moist and dense pound cake with a delightful balance of blueberry and lemon flavors, evoking cherished memories.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk together the all-purpose flour, baking powder, and salt in another bowl.
- Combine the dry ingredients with the wet mixture, alternating with sour cream, lemon juice, and lemon zest.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and bake for 60-70 minutes.
- Cool the cake in the pan for about 10 minutes before turning it out.
- Finish cooling it completely on a wire rack.
Notes
Serve with whipped cream or vanilla ice cream for a delightful dessert. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 185mg
Find it online: https://ameliasweets.com/2026/08/07/blueberry-lemon-pound-cake/