If you’re looking to brighten up a Winter morning, this blueberry and lemon sour cream pound cake is just the ticket! You can have it plain or drizzle it with a lemon glaze. Either way, this moist pound cake is sure to become a family favourite!
If you know me, I am not a fruity dessert person. But after the dreary Winter we’ve had so far + constant lockdown, I needed something to brighten me up! This sour cream pound cake is moist and lemony with bursts of blueberries – exactly what I need right now!
What ingredients do I need?
You’ll be able to find most of these ingredients in your pantry or fridge! The most important thing is that all of these ingredients are at room temperature – even the sour cream. I take out my eggs and butter the night before, and then the sour cream a few hours before you get baking. On top of eggs, butter, and sour cream, you’ll need sugar, flour, salt, baking powder, and lemons.
Can I make any substitutions?
If you don’t have fresh blueberries on hand, you can definitely use frozen ones! I also think raspberries could be great in this, though they’re more prone to breakage. Or, take out the fruit all together and add poppy seeds!
You can substitute the almond extract for vanilla extract, or fiori di sicilia would also be fantastic. You could sub out the sour cream for greek yoghurt but the loaf won’t be as moist and won’t have as much of a tang.
Expert Tips & FAQs
I recommend wrapping up this cake in clingfilm and it can keep at room temperature for 3 days. You can freeze the cake, but best to do that before you put a glaze on it!
I use a metal 9×5 inch pan from Nordicware. If you use a smaller pan, you’ll need to adjust the baking times!
Yes! This is going to make it so much easier to have a soft and fluffy pound cake, instead of being dense.
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Blueberry & Lemon Sour Cream Pound Cake
- 9×5 inch loaf pan
Sour Cream Pound Cake
- 200 grams flour 1 ¼ cup + 2 tbsp
- ½ tsp almond extract
- ½ tsp baking powder
- ½ tsp kosher salt
- 200 grams unsalted butter 14 tbsp
- 225 grams sugar 1 cup
- 4 eggs
- 2 lemon zest
- 1 tbsp lemon juice
- 115 grams sour cream 1/2 cup
- 200 grams blueberries 1 ½ cups
- pinch salt
- 170 grams icing sugar, sifted 1 ½ cups
- 2-3 tbsp lemon juice
- Preheat the oven to 350°F/175°C. Generously butter a loaf pan.
- In a stand mixer with the paddle attachment, beat the butter, sugar, baking powder and salt together on a medium-high until fluffy, about 8 minutes. Stop halfway through to scrape down the bowl.
- On medium-high speed, add the eggs one at a time, scraping down the bowl each time. Before you add the next egg, make sure the batter is completely mixed and fluffy.
- In a small jug, stir together the sour cream, lemon zest, lemon juice and almond extract together.
- While the mixer is running on low, slowly pour in half of the sour cream and mix together briefly. Add half of the flour on low, then repeat with the sour cream and flour. Take the bowl out and using a silicone spatula, make sure the whole bowl is combined. Gently fold in the blueberries.
- Scrape the batter into the loaf pan, and use an offset spatula to make the top even. Give it a few taps on a counter to get rid of any air bubbles.
- Bake for 70-75 minutes, until the loaf is a dark golden brown, with a split along the top. When you take it out of the oven it should be set. Let it cool in the pan for 10 minutes before taking the loaf out and cooling it on a rack.
- In a small bowl, mix together the sifted icing sugar with the salt. Pour in the lemon juice, a tablespoon at a time until you have a thick but pourable glaze. Pour it on to the cooled loaf.