Blueberry Pound Cake Recipe
This moist and buttery pound cake is bursting with juicy blueberries and a hint of lemon zest, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 cups blueberries fresh or frozen
- 1 cup powdered sugar sifted
- 2 Tbsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 5 x 8 loaf pan.
- In a large mixing bowl, using an electric mixer or your stand mixer, cream the butter and sugar until light and fluffy. Scraping sides of the bowl as you mix with a rubber spatula.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the dry ingredients.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan and bake in preheated for 60-70 minutes oven or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before removing it to a wire rack to cool completely.
- In a small bowl whisk together the powdered sugar and lemon juice.
- Drizzle glaze over cooled cake.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Nutrition
Serving: 1sliceCalories: 560kcalCarbohydrates: 70gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 162mgSodium: 422mgPotassium: 127mgFiber: 2gSugar: 44gVitamin A: 954IUVitamin C: 5mgCalcium: 72mgIron: 2mg
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