Description
This blueberry pound cake is soft, buttery, and packed with juicy blueberries in every bite. Finished with a simple vanilla glaze, it makes a perfect dessert or sweet breakfast treat.
Ingredients
- 180 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 250 g granulated sugar
- Zest of 1/2 lemon
- 85 g butter, room temperature
- 3 eggs, room temperature
- 65 g oil, room temperature
- 1 tsp vanilla extract
- 150 g sour cream 18%, room temperature
- 150 g frozen blueberries
- 1 tsp flour, for coating blueberries
- 200 g powdered sugar
- 4–5 tsp water
- 1/2 tsp vanilla extract, for glaze
- 1/2 tsp sour cream, optional for glaze
- Fresh blueberries, for decoration
Instructions
- Preheat the oven to 160°C/320°F conventional oven. Line a loaf pan with parchment paper.
- Sift together the flour, baking powder, and salt. Set aside.
- In a bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers to release the lemon oils.
- Add the butter and beat with a stand mixer or hand mixer on high speed for 3 minutes until light and fluffy.
- Scrape down the bowl and add the eggs one at a time, mixing on medium speed until combined.
- Add half of the flour mixture and mix on low speed. Add the sour cream, oil, and vanilla extract and mix until incorporated. Add the remaining flour mixture and mix until just combined.
- Toss the frozen blueberries with 1 tsp flour and gently fold them into the batter using a rubber spatula.
- Pour the batter into the prepared loaf pan. Run a butter knife down the center of the batter to help create an even crack while baking.
- Bake for 1 hour and 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, water, vanilla extract, and optional sour cream until smooth.
- Pour the glaze over the cooled pound cake and decorate with fresh blueberries if desired.
Notes
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- Use room temperature ingredients for a smoother batter and better texture.
- Store the cake in an airtight container at room temperature for up to 3 days.
- The glaze can be adjusted with more water for a thinner consistency.
- Frozen blueberries work best to reduce excess moisture in the batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
