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Lemon-Blueberry Sour Cream Pound Cake with Lemon Glaze

  • Recipe Submitted by on

Category: Holiday, Kids, Cakes, Berries

 Ingredients List

  • 1 3/4 cups all-purpose flour
  • 1/2 Tbsp salt
  • 3/4 cup butter, room temperature (plus some to butter the pan)
  • 1/4 cup sour cream, room temperature
  • 1 cup sugar
  • 1/2 tsp pure vanilla extract
  • 1 Tbsp lemon juice
  • Zest of 1 large lemon
  • 5 eggs, room temperature, whisked together
  • 1 cup blueberries
  • 3 Tbsp lemon juice
  • 2 cups powdered sugar

 Directions

1. Preheat oven the 325 F. Butter a 5×9 inch loaf pan.

2. In a large bowl, mix flour and salt.

3. In a separate bowl, cream butter, sour cream, and sugar on high until light and fluffy ”“ at least 6 minutes. Scrape down the sides and add vanilla, lemon juice, and zest. Mix until incorporated. While mixing on medium, add eggs in two batches. Scrape down sides and fully incorporate. Mix on low to add the flour mixture in three batches ”“ stirring only to incorporate. Gently mix in blueberries by hand.

4. Pour into the prepared pan, and bake for 65 minutes ”“ or until your cake tester comes out clean. If the top is browning too quickly, cover with a foil tent.

5. Let cool 10 minutes in the pan before running a butter knife around the edges to loosen. Let cool completely on a cooling rake before poking holes all over the top of the cake, and pouring the combined lemon juice and powdered sugar over the cake. Slice, and enjoy!

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