Blueberry Pound Cake
This delicious twist on a classic features fresh blueberries and lemon zest for a bright, sweet treat. Moist, buttery, and perfect for any occasion – enjoy it for breakfast, a coffee break, or dessert!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
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