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High Lemon Blueberry Pound Cake

This delightful High Lemon Blueberry Pound Cake is moist and fluffy, with a rich aroma of citrus and vanilla that evokes warm summer afternoons, perfect for sharing memories with loved ones.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, at room temperature Ensure butter is at room temperature for proper creaming.
  • 2 cups granulated sugar For the sweetness and glaze infusion.
  • 4 large eggs, at room temperature Warm eggs help achieve the best texture.
  • 1 cup full-fat sour cream or Greek yogurt Adds moisture and tenderness to the cake.
  • 3 cups all-purpose flour Coat blueberries in a tablespoon of this flour.
  • 1 tablespoon baking powder Adjust for high altitude baking if necessary.
  • 1 teaspoon salt Balances flavors.
  • 1 tablespoon fresh lemon zest Enhances the lemon flavor.
  • 2 cups fresh blueberries Coat in flour to prevent sinking.
For the glaze
  • 1 cup powdered sugar For sweetness in glaze.
  • 1 tablespoon fresh lemon juice Adds zestiness to the glaze.
  • 1 teaspoon melted butter For richness in the glaze.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream and lemon zest until fully combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Toss the blueberries in flour and gently fold them into the batter.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Glazing
  1. In a small bowl, mix the powdered sugar, lemon juice, and melted butter until smooth.
  2. Drizzle the glaze over the cooled cake before serving.

Notes

Store the cake wrapped in plastic wrap while still warm to maintain moisture. Keep at room temperature and avoid refrigeration unless necessary to maintain texture.