To bake a moist Lemon Blueberry Pound Cake, gather the following ingredients: 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring that all the intricate details of the pan are well-coated. Proper preparation of the pan is essential to prevent the cake from sticking
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the flour, which helps the cake rise uniformly.
In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter with the granulated sugar until the mixture is light and fluffy. Creaming the butter and sugar properly incorporates air into the batter
Add the eggs one at a time to the butter mixture, beating well after each addition. This gradual incorporation helps maintain a smooth batter. Once the eggs are fully mixed in, add the vanilla extract, lemon juice
With the mixer on low speed, alternately add the dry flour mixture and the sour cream to the butter mixture, beginning and ending with the flour mixture. This alternating method helps prevent overmixing
Gently fold in the fresh blueberries until they are evenly distributed throughout the batter. To prevent the blueberries from sinking to the bottom, toss them in a tablespoon of flour before adding them to the batter.
Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan on the counter a few times to release any trapped air bubbles. Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable, making it easy to drizzle over the cake
Once the cake has cooled completely, drizzle the lemon glaze over the top, letting it cascade down the sides of the Bundt cake. Allow the glaze to set for a few minutes before slicing and serving.