Description
A moist and tender lemon pound cake with fresh blueberries and a silky vanilla glaze, perfect for Father’s Day or any special occasion.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120ml) sour cream
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest
- 1 ½ cups (225g) fresh blueberries, tossed in 1 tablespoon flour
- For the Vanilla Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons (30-45ml) milk
- 1 teaspoon pure vanilla extract
Instructions
- Prep your ingredients: soften butter, zest and juice lemons, rinse and pat dry blueberries, toss blueberries with 1 tablespoon flour.
- Cream butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon zest, lemon juice, and sour cream until just combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Fold dry ingredients into wet ingredients in thirds, mixing gently after each addition. Fold in floured blueberries carefully.
- Pour batter into a greased and floured 9×5-inch loaf pan and smooth the top.
- Bake at 350°F (175°C) for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cake in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
- Make the vanilla glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Adjust milk for desired thickness.
- Drizzle glaze over cooled cake and let set for 10 minutes before slicing and serving.
Notes
Toss blueberries in flour to prevent sinking. Use room temperature ingredients for better mixing and rise. Test oven temperature with thermometer to avoid burning or undercooking. Cool cake completely before glazing to prevent glaze from melting. Store leftovers wrapped tightly at room temperature for 2 days or refrigerated up to 5 days. Not recommended for freezing due to moisture from blueberries. Variations include swapping berries, adding nuts, or making gluten-free or dairy-free substitutions.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1.5
- Protein: 4
Keywords: lemon blueberry pound cake, lemon cake, blueberry cake, Father's Day dessert, homemade pound cake, vanilla glaze, easy cake recipe