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Moist Blueberry Lemon Pound Cake Recipe Easy Homemade Dessert with Sour Cream

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A tender and moist blueberry lemon pound cake made with sour cream for a subtle tang and perfect crumb, bursting with fresh blueberries and bright lemon zest.

Ingredients

Scale
  • 2 1/2 cups (320g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240g) sour cream
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) fresh blueberries, washed and patted dry
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan with butter or non-stick spray. Line with parchment paper if desired, leaving some overhang for easy removal.
  2. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating thoroughly after each addition to build a smooth batter.
  5. Mix in sour cream, lemon zest, lemon juice, and vanilla extract until combined.
  6. Gradually fold in the dry ingredients using a rubber spatula, stopping once no streaks of flour remain to avoid overmixing.
  7. Toss blueberries in a little flour to prevent sinking, then gently fold them into the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too fast.
  10. Cool the cake in the pan on a cooling rack for 15 minutes, then lift out using the parchment overhang and let cool completely before slicing.

Notes

Use fresh lemon zest and juice for best flavor. Toss blueberries in flour before folding to prevent sinking. Avoid overmixing after adding flour to keep cake tender. Check doneness starting at 55 minutes. Optionally dust with powdered sugar or add lemon glaze after baking. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, substitute sour cream with coconut yogurt and butter with vegan butter.

Nutrition

Keywords: blueberry lemon pound cake, moist pound cake, sour cream cake, easy dessert, homemade cake, lemon zest cake, blueberry dessert

Find it online: https://juliamadeit.com/moist-blueberry-lemon-pound-cake-recipe-easy-homemade-dessert-with-sour-cream/