A delightful cake that combines the tangy zing of fresh lemon zest with the sweetness of plump blueberries, ensuring an incredibly moist pound cake that is rich, buttery, and bursting with flavor.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, fresh lemon juice, and lemon zest until well blended.
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined.
Gently fold in the blueberries using a spatula.
Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then, invert it onto a wire rack to cool completely.
