Description
A delightful treat combining tart lemons and sweet blueberries, perfect for special occasions or an afternoon snack.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with sour cream. Mix until just combined.
- Stir in lemon zest, vanilla extract, and gently fold in the blueberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack.
- Mix powdered sugar with lemon juice until smooth for the glaze, then drizzle over the cooled cake.
Notes
Use fresh blueberries for best flavor; frozen can be used but must be thawed and dried. The glaze is optional but adds a refreshing touch.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: blueberry, lemon, pound cake, dessert, easy recipe