This is a great little pound cake...loaded with lots of lemon flavor and bursting with blueberries!
I hope you'll give it a try... be sure to note that the bake time is 1 hour and 20-30 minutes total. This cakes bakes in a cooler 325 degree oven on the middle rack.
Get the recipe:
Lemon Blueberry Pound Cake | Blue Ribbon Kitchen
Makes one 9x5 Loaf Pound Cake
Ingredients:
2 sticks unsalted butter-softened
1 1/4 cup granulated sugar
2 medium lemons:
1 Tablespoon lemon zest
3 Tablespoons fresh lemon juice
3 eggs
3 yolks
1/3 cup sour cream
2 cups cake flour
1 tsp salt
1 teaspoon vanilla extract
2 cups fresh blueberries
Lemon Glaze:
1 cup confectioner’s sugar
2 Tablespoons fresh lemon juice
Stir until smooth, set aside.
Directions:
Preheat oven to 325 degrees
Middle oven rack
Grease and flour a 9x5 loaf pan, set aside.
Cream the softened butter and sugar together for 2 minutes until light and fluffy. Add the zest, mix to combine.
Add the eggs and yolks one at a time, incorporate each egg before adding the next. Mix batter for 2-3 minutes on medium speed, until light and fluffy. Add the sour cream, lemon juice, and vanilla, mix to combine.
Gently add the cake flour and salt. Mix until just combined. Batter will be light and airy.
Fold in the blueberries by hand with a spatula.
Transfer the batter to the prepared loaf pan.
Begin baking the cake for 1 hour on the middle rack of a preheated oven. After 1 hour, gently place a piece of aluminum foil on top of the cake to prevent over browning. Continue to bake the cake for 20-30 minutes longer- until a tooth pick comes out cleanly from the center.
Remove cake from the oven, let rest for 5-10 minutes in pan. Gently use a paring knife around the perimeter of the cake...and loosen any stuck edges.
Turn cake out onto a cooling rack. Allow cake to cool to room temperature before glazing.
Add lemon glaze to the cake, drizzle from a few inches above the cake. Reserve extra glaze if any to serve with cake slices. Enjoy.
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