I had planned to post the recipe for the best bread I have ever made in my life today; however, I realized I’ve been over-souping you guys lately and should probably give you a sugar jolt. You’re welcome. Bread to be posted in the near future!
Apparently I can’t get enough pound cake in my life. I keep making it… and keep finding more variations to try! This combo isn’t ground-breaking, but it certainly is one of my favorites. We joined Costco this last weekend and, besides having way too much fun, bought some really disappointing blueberries. We should have known: it’s winter, and these certainly didn’t come from anywhere near us. After trying to eat them Oregon-style (read: how we ate berries in mass quantities while we were in Oregon this summer) we threw in the towel: they just weren’t quite worth it. Perhaps I shouldn’t be admitting to you that I baked something with a sub-par ingredient, but they definitely taste better now that they’re covered in a lemony pound cake!
This cake is easy to whip together, hard to mess up, and really refreshing! Lemon is always a winning flavor, and combined with the texture of a sour cream pound cake – it can’t be beat!
The real star to this show is the lemon glaze – it’s sweet and sour and drips all through the cake after your poke a million holes in it!
Lemon-Blueberry Sour Cream Pound Cake with Lemon Glaze
Recipe adapted from a number of places
1 3/4 cups all-purpose flour
1/2 tsp salt
3/4 cup butter, room temperature (plus some to butter the pan)
1/4 cup sour cream, room temperature
1 cup sugar
1/2 tsp pure vanilla extract
1 Tbsp lemon juice
Zest of 1 large lemon
5 eggs, room temperature, whisked together
1 cup blueberries
3 Tbsp lemon juice
2 cups powdered sugar
Preheat oven the 325 F. Butter a 5×9 inch loaf pan.
In a large bowl, mix flour and salt.
In a separate bowl, cream butter, sour cream, and sugar on high until light and fluffy – at least 6 minutes. Scrape down the sides and add vanilla, lemon juice, and zest. Mix until incorporated. While mixing on medium, add eggs in two batches. Scrape down sides and fully incorporate. Mix on low to add the flour mixture in three batches – stirring only to incorporate. Gently mix in blueberries by hand.
Pour into the prepared pan, and bake for 65 minutes – or until your cake tester comes out clean. If the top is browning too quickly, cover with a foil tent.
Let cool 10 minutes in the pan before running a butter knife around the edges to loosen. Let cool completely on a cooling rake before poking holes all over the top of the cake, and pouring the combined lemon juice and powdered sugar over the cake. Slice, and enjoy!
Notes and Tips:
- I opted for a runny glaze so it would soak in – not leave a thick layer of sugar on top. If you want a glaze to stay put on top, lessen the amount of liquid in your glaze.
This looks amazing!!! Studded with fresh blueberries and such a gorgeous colour, this cake is made for my breakfast and tea time (and dinner and lunch etc) 😀
You have a beautiful blog here and I can't wait to further explore!!!
Cheers
Choc Chip Uru
Latest: Fresh Fruit Tart
Mary, this looks amazing!
We're making this to take to a dinner party tonight! I'm assuming that's 1 3/4 *cups* of flour?
Very excited – sounds awesome and your photos are making me drool!
I'll let you know how the folks in BV like it 🙂
– Alex T
Thanks! I did mean cups.. Thanks for the edit! Enjoy!
This blueberry lemon loaf looks gorgeous! I worked at a bakery this summer and they made the best cake loaves. I'm craving a loaf right now so I'm going to try making yours.
Thanks Kyleen – I hope it turned out well!
Made this last night and it turned out fabulously! Had oranges on hand instead of lemons, tasted delicious.
Omg Jen that sounds delicious!! Glad it worked!
This was good. I might use 3 eggs instead of 5; to my tastes it was a little eggy. I added perhaps another half cup of blueberries and I thought that worked. It’s not very sweet; I like that b/c the icing was the main sugar, but if you want it to be more like a cake, you could add maybe another 1/4 cup of sugar.
In the oven now. This was a perfect way to use up the last of the canned blueberries I had. I can’t wait to try it.
The cake looks very beautiful, I made to take to pot luck at work. It is a little eggy, and it does taste a little like a bread because it’s not a very sweet cake. The icing does add a little sweetness, but not much. I made another loaf and added an extra 1/4 cup of sugar.
is that really 1/2 TB of salt?
Hmm I doubt it! I’ve changed it to 1/2 tsp. Thanks for catching that!
Hi Mary! I made this for my family a few weeks ago..and we all LOVED it! Everything was absolutely perfecttt! Can’t wait to bake this for my family for many years to come – along with the other recipes you have! Thanks so much, Mary! 🙂
Thanks for the comment, Zoe! I’m so glad everyone liked it!! xoxo
Just put it in the oven. Can’t wait to try it
Used 3 mini loaf pans so I can share it with friends.
Yay! Thanks, Ima! I hope you loved it! xo
I’m not so great at baking! I’m good at cooking. This is my first time trying this cake and I was looking for an easier cake recipe and I found this! It’s baking in the oven and so far looks amazing! Thanks for the recipe! Thank you! I will post again to tell you guys how it turns out ??
Thanks, Laura! I hope it turned out great! xo
I tried this cake. Oh my goodness. Made it three times already this month. I eat it for breakfast, or dessert. It reminds me of a blueberry cheesecake. I absolutely love this lemony, dense deliciousness. About to make another one right now.
Hi Franziska! Thanks so much for the great comment — I’m glad to hear you love this cake as much as I do!! Keep on enjoying it! xo