Description
A moist and flavorful pound cake infused with fresh lemon zest and juicy blueberries, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with flour. Stir in lemon zest and lemon juice.
- Toss blueberries with 1 tablespoon flour and gently fold into the batter.
- Pour batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 20 minutes, then invert onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.