Dessert: United States – Lemon Blueberry Pound Cake with Lemon Glaze

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 35 min

Ingredients

1 / 2 cup (1 stick / 113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 tbsp (6 g) finely grated lemon zest (from about 2 lemons)
3 large eggs
1 tsp (5 ml) pure vanilla extract
1 / 2 cup (120 g) sour cream
2 tbsp (30 ml) milk
1 3 / 4 cups (220 g) all-purpose flour
1 1 / 2 tsp (6 g) baking powder
1 / 2 tsp (3 g) kosher salt
1 1 / 2 cups (225 g) fresh blueberries
1 tbsp (8 g) all-purpose flour (for tossing berries)
1 cup (120 g) powdered sugar
2 to 3 tbsp (30 to 45 ml) fresh lemon juice
Pinch of salt for glaze (optional)

Instructions

Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment for easy release.
Whisk together 1 3/4 cups flour, baking powder, and salt; set aside. Toss blueberries with 1 tablespoon flour; set aside.
In a large bowl, beat butter, sugar, and lemon zest with a hand mixer or stand mixer on medium-high until pale and fluffy, 2 to 3 minutes.
Beat in eggs one at a time, scraping the bowl as needed, then mix in vanilla.
Stir together sour cream and milk. On low speed, add dry ingredients in two additions, alternating with the sour cream mixture, ending with dry. Mix just until combined; do not overmix.
Gently fold in the floured blueberries. Spread batter evenly into the prepared pan and smooth the top.
Bake 55 to 65 minutes, until a tester inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil after 45 minutes.
Cool in the pan for 15 minutes, then turn out onto a rack and cool completely.
For the glaze, whisk powdered sugar with 2 tablespoons lemon juice (add more to reach a thick-drizzling consistency) and a pinch of salt if using. Drizzle over the cooled cake and let set 10 minutes before slicing.