Blueberry Lemon Pound Cake with Glaze

Bright, zesty, and bursting with juicy berries — this Blueberry Lemon Pound Cake is the perfect balance of rich and refreshing. The moist, buttery texture combined with the tangy lemon glaze makes it a standout dessert for spring brunches, summer picnics, or cozy teatime. It’s easy to make, beautiful to serve, and even better to eat!

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Ingredients:

For the cake:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter (softened)

• 1 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• ½ cup sour cream or yogurt

• 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)

For the glaze:

• ¾ cup powdered sugar

• 1–2 tablespoons lemon juice (fresh)

• ½ teaspoon lemon zest (optional)

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Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper.

2. Mix dry ingredients:
   In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream butter and sugar:
   In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in vanilla, lemon zest, and lemon juice.

4. Add sour cream and dry ingredients:
   Mix in the sour cream, then gradually fold in the flour mixture until just combined. Gently fold in blueberries.

5. Bake:
   Pour the batter into the prepared pan. Bake for 50–60 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.

6. Make the glaze:
   Whisk powdered sugar with lemon juice until smooth. Adjust consistency if needed. Drizzle over cooled cake and sprinkle lemon zest on top if desired.

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