Blueberry Pound Cake Recipe

Fresh blueberries and lemon flavor this buttery blueberry pound cake. Sweet-tart lemon icing on lemon blueberry pound cake. 

Blueberry Pound Cake – 2 cups (240 g) all purpose flour – ½ tsp salt – ¼ teaspoon baking soda – 1 cup (200 g) granulated sugar – 2 lemons, zested – 1 cup (226 g) unsalted butter, softened – 3 large eggs (US), room temperature – 1 tsp (5 ml) vanilla extract – ½ cup (120 g) sour cream, room temperature – 1 cup (190 g) blueberries tossed in 1 tablespoon (8 g) flour Lemon Glaze – 1½ cups (180 g) powdered sugar – 1 tbsp (15 ml) lemon juice – 1 - 2 tbsp (15 - 30 ml) milk or heavy cream – 1 tsp (5 ml) vanilla extract

Ingredient

Direction

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1

Heat oven to 350 F (170 C). Leave two sides of an 8.5 x 4.5 or 9 x 5 loaf pan with parchment paper overhang.

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2

Flour, baking soda, and salt should be mixed together in a large basin using a whisk until they are thoroughly incorporated. 

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3

In a stand mixer dish with paddle attachment, beat sugar and lemon zest until wet sand-like. Mix butter and lemon sugar till foamy. Two to three medium-speed minutes.

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4

Eggs and vanilla extract should be added one at a time, beating until just mixed. Blend well. 

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5

Mix dry ingredients into wet mixture alternately with sour cream until batter is just mixed by hand or on lowest speed. Add blueberries.

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6

Put lemon blueberry cake batter in the loaf pan evenly. Depending on pan size, the moist blueberry pound cake should have a few damp crumbs on a toothpick after 45–70 minutes.

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7

Cool the cake in the loaf pan for 15 minutes. Lift the loaf cake from the pan with the parchment sling. Cool thoroughly before adding lemon icing. 

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8

Whisk powdered sugar, lemon juice, milk, and vanilla essence in a bowl. After cooling, glaze the blueberry lemon pound cake. After 30–45 minutes, slice and enjoy the glaze.

also see

also see

Strawberry Cream Cheese Frosting Recipe