Blueberry Lemon Pound Cake

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan, or line with parchment paper.
2. Prepare blueberries: Toss berries with 2 tablespoons of flour to prevent sinking. Set aside.
3. Cream butter and sugar: Beat butter and sugar until light and fluffy (about 3–4 minutes).
4. Add eggs and flavorings: Beat in eggs one at a time. Add vanilla extract and lemon zest.
5. Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
6. Combine: Alternately add flour mixture and sour cream to the wet mixture, beginning and ending with flour. Mix until just combined.
7. Fold in blueberries: Gently incorporate the floured blueberries into the batter.
8. Bake: Pour batter into prepared pan. Bake 60–70 minutes (bundt) or 50–60 minutes (loaf), or until a toothpick comes out clean.
9. Cool: Let cake cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.

🍋 Lemon Glaze

1. Whisk together powdered sugar, lemon juice, and optional zest until smooth.
2. Adjust consistency as needed with more sugar (to thicken) or juice (to thin).
3. Drizzle glaze over cooled cake. Allow to set before serving.

🕒 Time & Servings