Print

Luscious Lemon Blueberry Pound Cake

Print Recipe

A moist and flavorful pound cake bursting with fresh blueberries and zesty lemon flavor.

Ingredients

Scale

For the Crust:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon flour (for coating blueberries)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together 3 cups flour, baking powder, baking soda, and salt.
  5. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour.
  6. Stir in lemon zest and lemon juice.
  7. Toss blueberries with 1 tablespoon flour and gently fold into batter.
  8. Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
  9. Cool in pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/luscious-lemon-blueberry-pound-cake/