Blueberry Pound Cake

A blueberry loaf cake with a white glaze and blueberries on top.

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5 from 3 votes

Moist blueberry pound cake, loaded up with fresh blueberries and covered in a simple lemon glaze.

Prep Time18

Cook Time1 20

Total Time1 38

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 385kcal

Author: Ella Gilbert

Equipment

8.5"x 4.5" loaf pan

Ingredients

Loaf Cake

1 cup unsalted butter
1 ½ cups granulated sugar
3 large eggs room temperature
2 cups all purpose flour
1 teaspoon kosher salt
¾ teaspoon baking powder
¼ cup sour cream room temperature
1 teaspoon vanilla extract
zest 1 lemon
1 tablespoon lemon juice
1 cup blueberries washed and dried
1 tablespoon flour for tossing the blueberries

Glaze

1 cup confectioners' sugar sifted
6 teaspoons lemon juice
1 teaspoon butter melted

Metric - US Customary

Instructions

Blueberry Pound Cake

Preheat your oven to 325°F/170°C. Grease and line a 8.5x4.5" loaf pan.
Wash and dry your blueberries. Toss with 1-2 tablespoons of flour in a small bowl and set aside.
1 cup blueberries, 1 tablespoon flour
Melt your butter in a microwave or in a small saucepan. Once melted, set aside.
1 cup unsalted butter
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
2 cups all purpose flour, ¾ teaspoon baking powder, 1 teaspoon kosher salt
In a food processor or large blender, blend together your sugar and lemon zest. Do this for about 20-30 seconds, or until the lemon zest releases their oils and your sugar takes on more of a yellow color.
1 ½ cups granulated sugar, zest 1 lemon
Stop the food processor and pour in your wet ingredients - melted butter, vanilla extract, fresh lemon juice, 3 eggs and sour cream. Blend together for 20 seconds.
1 cup unsalted butter, 3 large eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, ¼ cup sour cream
Pour the wet ingredients into the dry ingredients and fold everything together with a rubber spatula. Fold until there are no more streaks of flour. Add in your blueberries and fold those into the batter.
Pour the batter into your prepared pan and tape it on your counter a few times to remove any air bubbles. Bake for 80-90 minutes, a tester should come out clean. If the loaf cake becomes too brown on top, tent with foil.
Take out of the oven and let cool in the pan for 30 minutes, then remove from the pan and let cool completely on a wire rack.

Glaze

In a bowl or jug, whisk together all of the glaze ingredients. It should be very thick.
1 cup confectioners' sugar, 1 teaspoon butter, 6 teaspoons lemon juice
Pour the glaze over the cooled loaf cake. Enjoy!

Notes

My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.

Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is far too salty for this!

Storage: the loaf cake lasts up to 4 days at room temperature, keep it well wrapped.

Freezing: slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight.

This recipe method is based from Alice Medrich's food processor pound cake.

Nutrition