Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

A bright and tangy twist on a classic dessert, this blueberry lemon pound cake is moist, buttery, and bursting with lemon zest and juicy berries. Topped with a refreshing lemon glaze, it’s perfect for brunch, dessert, or a sweet afternoon treat.

🍋 Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 2 lemons
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream, room temperature
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
• 2 tbsp all-purpose flour (for tossing with blueberries)

For the Lemon Glaze: