Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

A moist and flavorful pound cake bursting with fresh lemon and juicy blueberries, topped with a tangy lemon glaze.

Ingredients:
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream or Greek yogurt
¼ cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
1 teaspoon pure vanilla extract
1½ cups fresh blueberries (do not thaw if frozen)
2 tablespoons all-purpose flour (for coating blueberries)

For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1–2 tablespoons milk or heavy cream

Directions:
1: Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or bundt pan.
2:Beat butter and sugar in a large bowl until light and fluffy, about 4-5 minutes.
3:Add eggs one at a time, beating well after each addition.
4:Whisk flour, baking soda, and salt together in a separate bowl.
5:Whisk sour cream, lemon juice, lemon zest, and vanilla extract together in another bowl.
6:Add dry ingredients to butter mixture alternately with sour cream mixture, beginning and ending with dry ingredients. Mix just until combined.
7:Toss blueberries with 2 tablespoons flour to coat.
8:Gently fold blueberries into batter.
9: Pour batter into prepared pan and smooth top.
10:Bake 70-80 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
11:Cool cake in pan 15 minutes, then transfer to wire rack to cool completely.
12:Whisk powdered sugar, lemon juice, lemon zest, and milk or cream until smooth.
13: Drizzle glaze over cooled cake and let set before slicing.