I can’t wait to share my Lemon Blueberry Loaf Cake, a recipe where a simple pantry swap and a little timing keep the berries perfectly distributed through the batter.

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I still get surprised by how a simple recipe can sing, and this Lemon Blueberry Pound Cake does just that. Bursting with juicy blueberries and bright lemon flavor, it wakes up your fork in a way I didn’t expect.

I use plenty of unsalted butter to make the crumb rich, and the fresh or frozen blueberries stay plump, so each slice feels almost guilty. Some folks call it a Lemon Blueberry Loaf Cake, other times they search Easy Lemon Blueberry Pound Cake, but whatever you call it, it’s the kind of thing you’ll want to taste before anyone else does.

Ingredients

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Unsalted butter: rich in fat and calories; makes cake tender and moist, yum.
Granulated sugar: pure carbohydrate, sweetens heavily; not nutrient dense.
Eggs: good protein, adds structure and moisture, helps bind ingredients.
All purpose flour: mainly carbs and gluten, builds cake body and crumb.
Blueberries: provide fiber, antioxidants and natural sweetness, burst of tartness too.
Lemon juice and zest: gives bright sour fresh citrus flavor, adds aroma.
Sour cream: adds tang, fat and moisture, makes crumb richer and softer.
Vanilla extract: tiny flavour boost, doesn’t add nutrients but lifts taste.
Powdered sugar: pure simple sugar, makes glaze sweet and smooth.

Ingredient Quantities

1 cup (226g) unsalted butter softened room temp

1 1/2 cups (300g) granulated sugar

4 large eggs room temp

3 cups (360g) all purpose flour

2 tsp baking powder

1/2 tsp fine salt

1/2 cup (120g) sour cream or plain yogurt

1/4 cup (60ml) fresh lemon juice about 2 lemons

2 tbsp lemon zest about 2 lemons worth

1 tsp vanilla extract

1 1/2 cups (about 200g) fresh or frozen blueberries

2 tbsp all purpose flour for the berries

1 cup (120g) powdered sugar for glaze

2 to 3 tbsp fresh lemon juice for glaze

How to Make this

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1. Preheat oven to 325 F (160 C). Grease and flour a 9 by 5 inch loaf pan or a 10 inch bundt pan well, or line the loaf with parchment for easy removal.

2. In a medium bowl whisk together 3 cups all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon fine salt. Set aside.

3. In a large bowl cream 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until pale and fluffy, about 3 to 4 minutes with a hand or stand mixer. Add the 4 large eggs one at a time, beating until each is incorporated. Mix in 2 tablespoons lemon zest and 1 teaspoon vanilla extract.

4. In a small bowl stir 1/2 cup sour cream or plain yogurt with 1/4 cup fresh lemon juice.

5. Add the dry flour mixture to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix on low just until combined each time, dont overmix or the cake will be dense.

6. Toss 1 1/2 cups blueberries with 2 tablespoons all purpose flour so they dont sink, fold the berries gently into the batter until evenly distributed. If using frozen berries do not thaw them first, toss them while still frozen.

7. Pour batter into the prepared pan, smooth the top, and give the pan a gentle tap to release big air bubbles. Bake 60 to 70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too fast tent loosely with foil after about 45 minutes.

8. Let the cake cool in the pan 15 minutes, then invert onto a wire rack and cool completely before glazing, its important the cake is mostly cool so the glaze wont run off.

9. Make the lemon glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Adjust juice for desired thickness. Drizzle over the cooled cake and let set for at least 15 minutes before slicing. Enjoy.

Equipment Needed

1. 9 by 5 inch loaf pan or 10 inch bundt pan, greased and floured or lined with parchment
2. Hand mixer or stand mixer with paddle attachment, you can also use a strong wooden spoon if you dont have one
3. Mixing bowls — large, medium and small for dry, wet and sour cream mixes
4. Measuring cups and spoons plus a kitchen scale if you want more accuracy
5. Microplane zester or fine grater for the lemon zest
6. Rubber spatula and a wooden spoon for folding and scraping the batter
7. Whisk for the glaze and for combining wet ingredients
8. Wire cooling rack and a toothpick or cake tester to check doneness
9. Parchment paper, aluminum foil for tenting, and oven mitts for safe handling

FAQ

Q: Can I use frozen blueberries? A: Yes. Dont thaw them first or they'll bleed into the batter. Toss the frozen berries with the 2 tbsp flour from the ingredient list, fold them in gently, and expect a few extra minutes of bake time.

Q: How do I stop the blueberries from sinking? A: Tossing the berries with flour helps, like the recipe says. Also fold them in gently at the end, dont overmix the batter, and make sure the batter is relatively thick before adding berries.

Q: Can I swap the sour cream for yogurt or Greek yogurt? A: Yes, plain yogurt works fine in the same amount. If you use thick Greek yogurt you might thin it with 1 tbsp or so milk to match the texture of sour cream, but flavor wise its fine either way.

Q: How do I know when the cake is done? A: Insert a toothpick into the center it should come out with a few moist crumbs but not wet batter. The top will be golden and the cake will spring back lightly when touched.

Q: How should I store or freeze the cake? A: Cool completely before wrapping. At room temp its good for 2 days, in the fridge up to 5 days. For longer storage slice and freeze in airtight bags up to 3 months, thaw in the fridge or at room temp before serving.

Q: Can I make this ahead or change the loaf size? A: Yes. You can mix the batter and refrigerate it overnight then bake (bring to room temp a bit first), or bake now and glaze later. For mini loaves or muffins it will work, they just need less bake time so watch for the toothpick test.

Lemon Blueberry Pound Cake Recipe Substitutions and Variations

Unsalted butter (1 cup / 226g): swap with 3/4 cup neutral oil (canola or vegetable) for a moister crumb, and add 1/4 tsp salt to the batter since oil has no salt. Or use 1 cup melted coconut oil for a subtle coconut note, but expect a bit less buttery flavor.
Large eggs (4): replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min) for a vegan binder. Or use 1/4 cup unsweetened applesauce per egg to keep moisture, cake may be slightly denser.
Sour cream or plain yogurt (1/2 cup): swap 1:1 with full fat Greek yogurt for same tang and texture. Buttermilk 1/2 cup also works, just note the batter will be thinner so check bake time.
All purpose flour (3 cups): use a 1-to-1 gluten free all purpose blend (make sure it contains xanthan gum) to go gluten free, or replace up to half the flour with whole wheat pastry flour for a nuttier flavor, expect a slightly denser loaf.

Pro Tips

1. Weigh or spoon and level your flour. If you can, use a kitchen scale — cups vary and too much flour makes the cake dense. If you must use cups, spoon the flour into the cup and level with a knife, dont pack it down.

2. Fold the berries in gently and toss them first with a little flour so they dont sink or bleed. Use a rubber spatula, cut through the batter, lift and fold while turning the bowl a bit each time, stop as soon as streaks disappear so you dont overmix.

3. Keep an eye on your oven not the clock. Ovens vary a lot so use an oven thermometer, rotate the pan halfway and tent with foil if the top is getting too brown. The cake is done when a toothpick in the center comes out with a few moist crumbs not wet batter.

4. Make the glaze last minute and adjust slowly. Sift the powdered sugar to avoid lumps, add lemon juice a tablespoon at a time until pourable. If it ends up too thin chill the cake briefly to set the glaze. Store unglazed slices frozen wrapped tight, or keep glazed cake in an airtight container and bring to room temp before serving for best texture.