Lemon Blueberry Pound Cake

This Lemon Blueberry Pound Cake is dense, buttery, and bursting with fresh blueberries, finished with a bright lemon glaze. Sour cream keeps every slice tender and moist.

Course Dessert

Cuisine American

Keyword Lemon Blueberry Pound Cake

Prep Time 15

Cook Time 1 15

Servings servings

Calories 820kcal

Author Jason Decker

Ingredients

1 pound salted butter softened
3 1/3 cup granulated sugar
6 large egg yolks
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract optional
3/4 cup sour cream
1/4 cup lemon juice fresh squeezed
zest of 2 lemons
3 1/2 cups sifted all-purpose flour
2 cups fresh blueberries

For the glaze:

3 cups powdered sugar sifted
4 tablespoons lemon juice fresh squeezed

Instructions

Preheat the oven to 350°F. Spray a 10-cup or larger bundt pan with baking spray. Use a pastry brush and brush all over the inside of the bundt pan and edges. Set aside.
Place the butter into a stand mixer with the paddle attachment and whip until smooth.
1 pound salted butter
Add the sugar, stir to combine, then whip on medium-high speed for 6 minutes.
3 1/3 cup granulated sugar
Add the egg yolks in two at a time until fully mixed in.
6 large egg yolks
Add the remaining whole eggs, vanilla extract, and almond extract if using. Stir to combine.
2 large eggs, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract
Place the sour cream, lemon juice, and lemon zest in the bowl and stir to combine. Scrape the sides.
3/4 cup sour cream, 1/4 cup lemon juice, zest of 2 lemons
Finally, stir the flour in a little at a time until fully incorporated with no dry patches. Scrape down the sides and give it another stir.
3 1/2 cups sifted all-purpose flour
Fold in the blueberries.
2 cups fresh blueberries
Add the batter to the bundt pan and smooth out the top.
Bake for 1 hour to 1 hour and 15 minutes until a toothpick inserted into the center comes out mostly clean; a few moist crumbs are a good sign. You do NOT want to overbake this or it will be dry.
Allow to cool in the pan for 15 minutes, then invert it on to a wire rack to cool completely.
Make the glaze by whisking together the powdered sugar and lemon juice in a large bowl.
3 cups powdered sugar, 4 tablespoons lemon juice
Drizzle the glaze over the bundt and serve immediately, or allow the glaze to set for a few hours before slicing and serving.

Notes

Use a stand mixer with a paddle attachment or a good electric mixer for smooth batter.
Always grease your bundt pan really well—use nonstick spray or cooking spray and a pastry brush for the best coverage.
Bring your eggs, sour cream, and butter to room temperature before baking for smooth mixing.
Toss blueberries in a separate small bowl with a tablespoon of flour to keep them from sinking.
Let the cake sit in the pan for 15 minutes before turning it onto a wire rack—this helps it come out clean.
For clean slices, use a serrated knife and wipe between cuts!

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