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Moist Lemon Blueberry Sour Cream Pound Cake

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A dense yet fluffy lemon blueberry pound cake with a moist texture and tangy richness from sour cream, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (240 ml) full-fat sour cream
  • 4 large eggs, room temperature
  • Zest from 2 medium lemons
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 ½ cups (225 g) fresh blueberries
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, and line with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Beat in the eggs one at a time, scraping down the bowl after each addition.
  5. Mix in the sour cream, lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually fold the dry ingredients into the wet ingredients gently, avoiding overmixing.
  7. Carefully fold in the blueberries to avoid crushing them.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs and butter for best texture. Fold blueberries gently to avoid crushing. Tent with foil if top browns too fast. Let cake cool completely before slicing to maintain moistness. For dairy-free, substitute sour cream with coconut yogurt and use vegan butter. For gluten-free, substitute flour with a 1:1 gluten-free baking blend and let batter rest 10 minutes before baking.

Nutrition

Keywords: lemon pound cake, blueberry cake, sour cream pound cake, breakfast cake, brunch recipe, moist pound cake, lemon blueberry dessert

Find it online: https://chrisfeasts.com/moist-lemon-blueberry-sour-cream-pound-cake-recipe-easy-and-perfect-for-breakfast/