Lemon Blueberry Sour Cream Pound Cake with Zesty Glaze
Tender lemon blueberry cake with rich sour cream and a bright glaze. Moist crumb and vibrant citrus flavor balanced by juicy berries.
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Cooking tools:
- Stand mixer
- Bundt pan
- Oven
- Whisk
- Mixing bowl
- Spatula
- Toothpick
- Cooling rack
- Measuring cup
- Measuring spoon
- Grater
- Citrus press
- Sifter
- Plastic wrap
- Aluminum foil
Ingredients
- 339g unsalted butter, softened
- 600g sugar
- 5 large eggs, room temperature
- 375g all-purpose flour (not self-rising)
- 2g baking powder
- 3g salt
- 242g sour cream
- 60ml lemon juice (juice of one small lemon)
- Zest of one lemon
- 4g vanilla extract
- 8g lemon extract
- 225g blueberries (fresh or frozen)
- 120g powdered sugar, sifted
- 15-30ml fresh lemon juice, adjusted as needed
- Pinch of salt
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