Sour Cream Blueberry and Lemon Pound Cake Recipe

CookingWithCarolyn's picture

Jun. 04, 2016

Recipe for Sour Cream Blueberry and Lemon Pound Cake


Unsalted butter 1 Cup (16 tbs) ((room temperature plus 1 Tablespoons for the cake pan))
Whole lemons 2 ((zest both lemons and reserve the juice))
Granulated sugar 3 Cup (48 tbs)
Eggs 6 Large ((room temperature))
Lemon extract 1 Tablespoon
Vanilla extract 1 Teaspoon
Fresh lemon juice 2 Tablespoon
All purpose flour
Salt 1/4 Teaspoon
Baking soda 1/4 Teaspoon
Sour cream 8 Ounce ((room temperature))
Zest of lemon 1
Fresh blueberries 1 3/4 Cup (28 tbs) ((washed and dried with a paper towel))
For lemon icing
Powdered sugar 1 1/2 Cup (24 tbs)
Fresh lemon juice 3 1/2 Tablespoon
Zest of lemon 1


Getting Ready

Preheat oven to 325 degrees


In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 3 to 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the extracts and lemon juice, mix well.

Sift the flour, salt and baking soda together. Alternately add the dry ingredients and sour cream beginning and ending with the dry ingredients. Be sure to stop periodically to scrape down the sides of the bowl. Mix on medium speed just until all of the batter is well incorporated. Fold the lemon zest and blueberries into the cake batter.

Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with 1 tablespoons of room temperature butter, just a thin even coating. Then put 2 to 3 tablespoons of flour into the sifter and sprinkle flour all over the inside of the pan including the tube. Tap out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 325 degrees for about 1 hour and 25 to 30 minutes or just until a wooden skewer is inserted and comes out clean.

Cool the cake in the pan for 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about 1 hours.

After cooling, make the desired icing by combing the ingredients in a medium bowl and whisk until smooth. Pour evenly over the cake and allow it to set.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 7205Calories from Fat 2331

 % Daily Value*

Total Fat 265 g407.7%

Saturated Fat 152 g760%

Trans Fat 0 g


Sodium 1514 mg63.08%

Total Carbohydrates 1156 g385.3%

Dietary Fiber 24 g96%

Sugars 827 g

Protein 87 g174%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet