Description
A delicious blend of bright lemon and sweet blueberries in a tender pound cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and lemon juice.
- Gradually add flour mixture alternately with sour cream, mixing just until combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Cool the loaf before slicing to maintain moisture and prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1.2g
- Protein: 4.5g
- Cholesterol: 70mg