Description
A delightful pound cake that combines zesty lemon and fresh blueberries for a moist and flavorful dessert.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 2 lemons
- 1 cup fresh blueberries, tossed in flour
- 1/4 cup lemon juice
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together butter and sugar until pale and fluffy.
- Add eggs one at a time, blending well after each addition.
- Mix in sour cream and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with lemon juice.
- Gently fold in the lemon zest and blueberries coated in flour.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
Notes
For best results, ensure all ingredients are at room temperature before starting.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg