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Blueberry Lemon Pound Cake Loaf

A comforting loaf that blends the tartness of lemon with the sweetness of blueberries, perfect for family gatherings or Sunday brunch.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened For richness
  • 2 cups granulated sugar Provides sweetness
  • 4 large eggs Ensures a tender crumb
  • 3 cups all-purpose flour Forms the base
  • 1 teaspoon baking powder For rise
  • 1/2 teaspoon baking soda For rise
  • 1/2 teaspoon salt Enhances flavor
  • 1 cup sour cream Adds moisture
  • 1 tablespoon lemon zest For tangy flavor
  • 1/4 cup fresh lemon juice For tangy flavor
  • 1 cup fresh blueberries Natural sweetness and color

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing thoroughly after each addition.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with dry ingredients. Mix until just combined.
  6. Fold in the lemon zest, lemon juice, and fresh blueberries gently to avoid breaking the blueberries.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store in an airtight container in the fridge for up to a week. It can be frozen for about 3 months, wrapped tightly. Reheat slices in the microwave for 15-20 seconds or warm on the stovetop.