Name: Lemon-Blueberry Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour (220 g); 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened (113 g); 2 tablespoons vegetable oil (30 ml); 1 cup granulated sugar (200 g); 3 large eggs, room temperature; 2 teaspoons vanilla extract; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice (30 ml); 1/2 cup sour cream (120 g); 1/4 cup whole milk (60 ml); 1 1/2 cups fresh blueberries (225 g); 1 tablespoon all-purpose flour (for tossing with blueberries); 1 cup powdered sugar (120 g); 2 tablespoons fresh lemon juice (30 ml); 1–2 tablespoons heavy cream or milk (as needed); 1/2 teaspoon vanilla extract; 1/2 cup fresh blueberries (75 g), for topping

Description

A delightful pound cake featuring a rich, buttery flavor with fresh lemon zest and sweet bursts of blueberries. Perfect for brunch or dessert.

Ingredients

Scale

1 3/4 cups all-purpose flour (220 g)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened (113 g)
2 tablespoons vegetable oil (30 ml)
1 cup granulated sugar (200 g)
3 large eggs, room temperature
2 teaspoons vanilla extract
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice (30 ml)
1/2 cup sour cream (120 g)
1/4 cup whole milk (60 ml)
1 1/2 cups fresh blueberries (225 g)
1 tablespoon all-purpose flour (for tossing with blueberries)
1 cup powdered sugar (120 g)
2 tablespoons fresh lemon juice (30 ml)
1–2 tablespoons heavy cream or milk (as needed)
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries (75 g), for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl.
Beat the softened butter, oil, and granulated sugar for 3–4 minutes until pale, thick, and fluffy.
Mix in the eggs one at a time, adding the vanilla, lemon zest, and fresh lemon juice. Then mix in the sour cream until smooth.
Add the dry ingredients in two additions, alternating with the milk, mixing just until combined.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Spread the batter into the prepared loaf pan. Bake for 55–70 minutes until golden.
Let the cake cool in the pan for 15 minutes, then cool completely on a wire rack.
Whisk the powdered sugar, lemon juice, vanilla, and enough cream or milk for a thick glaze. Spoon over the cooled loaf and top with fresh blueberries.

Notes

Serve each slice with whipped cream or vanilla ice cream for a delightful dessert.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg

Keywords: lemon, blueberry, pound cake, dessert, baking, sweet, brunch