Blueberry Lemon Pound Cake

INGREDIENTS

  • 1 1/2 cup butter room temperature
  • 6 large eggs
  • 1 cup sour cream room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups sugar
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries
  • Zest and juice of 2 lemons

For the Glaze:

  • 1 cup confectioner’s sugar
  • 2 tablespoons lemon juice

For Cream cheese Frosting:

  • 1/4 cup softened butter
  • 8oz Cream cheese softened
  • 3 1/2 – 4 Cups confectioners sugar
  • 1-2 Tbs lemon juice
  • 1-2 Tbs milk

Directions

To start preheat your oven to 325° F. Next stir together flour, baking powder, and baking soda; set aside.

Next beat butter with a mixer for about 30 secs then start adding the sugar until light and fluffy. Add your vanilla and then eggs, one at a time. Once all your eggs are added you will add the sour cream and then start slowly adding your flour mixture a little at time until it is all incorporated well.

Fold in berries, zest and juice until combined.

For this recipe I used a 12 inch bunt pan. Be sure to grease your pan really well then pour your batter into the prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and let it finish cooling before icing.

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