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Lemon-Blueberry Pound Cake

Bright, buttery slices bursting with juicy blueberries and fresh lemon flavor make this cake feel like a little bite of sunshine. It comes together with simple pantry staples and easy steps for a comforting homemade treat.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup butter softened (2 sticks)
  • 2 cups sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream or buttermilk
  • zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 1/2 cups fresh blueberries
  • 1 tbsp flour for tossing berries
  • 1 cup powdered sugar for glaze
  • 2-3 tbsp lemon juice for glaze

Method
 

  1. Preheat oven to 325°F (165°C) and grease a loaf or bundt pan.
  2. Cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Whisk flour, baking soda, and salt together in a separate bowl.
  5. Add dry ingredients to the batter, alternating with sour cream or buttermilk.
  6. Mix in lemon zest and lemon juice.
  7. Toss blueberries with flour and gently fold into the batter.
  8. Pour batter into the pan and bake for 60–75 minutes until golden and set.
  9. Let cool slightly, then drizzle with lemon glaze made from powdered sugar and lemon juice.

Notes

Store the cake in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with fresh fruit or a warm drink for a simple, comforting treat.