Lemon Blueberry Pound Cake Recipe
Make Lemon Blueberry Pound Cake Recipe in just 2h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Lemon Glaze
Method
Cake Batter
- 1
Prepare
Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper, leaving an overhang for easy removal.
- 2
Dry Ingredients
In a medium bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt until evenly combined.
- 3
Blueberry Prep
Rinse and gently dry 1 1/2 cups fresh blueberries. Toss the blueberries with 1 tablespoon all-purpose flour to coat; this helps prevent them from sinking in the batter. Set aside.
- 4
Cream Butter and Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium-high speed until very light, fluffy and pale in color, about 3–5 minutes. Scrape down the bowl as needed.
- 5
Add Eggs and Flavor
Reduce mixer speed to medium. Add 4 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 1 teaspoon pure vanilla extract, 2 tablespoons fresh lemon zest, and 3 tablespoons fresh lemon juice until combined.
- 6
Add Cream and Milk
Mix in 1/2 cup sour cream (or Greek yogurt) until smooth. With mixer on low, add 1/4 cup whole milk and blend just until incorporated.
- 7
Combine Dry and Wet
With the mixer on low speed, add the dry ingredients in three additions, mixing just until each addition is incorporated and no large streaks of flour remain. Do not overmix to keep the cake tender.
- 8
- 9
Bake
Bake in the preheated oven at 325°F (165°C) for 60–75 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 55 minutes since ovens vary.
- 10
Lemon Glaze
- 11
Make Glaze
In a small bowl whisk together 1 1/2 cups confectioners' sugar and 2 tablespoons fresh lemon juice until smooth. Add 1 teaspoon melted unsalted butter and 1/4 teaspoon vanilla extract if using; whisk until glossy. If the glaze is too thick, add lemon juice 1/4 teaspoon at a time; if too thin, add a little more confectioners' sugar.
- 12
Glaze the Cake
Once the cake is completely cool, place it on a rack set over a baking sheet or parchment. Pour the glaze evenly over the top, letting it drip gently down the sides. Use a spoon to spread if necessary. Sprinkle 1/2 teaspoon finely grated lemon zest on top for garnish while glaze is still wet.
- 13
Set and Serve
Allow the glaze to set for at least 20–30 minutes before slicing. Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).