Blueberry Pound CakeRich

Blueberry Pound Cake
Rich, buttery, and bursting with juicy blueberries — this moist pound cake is perfect for breakfast, dessert, or afternoon coffee.
🛒 Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream (room temperature)
1 teaspoon vanilla extract
1½ cups fresh or frozen blueberries
1 tablespoon flour (for tossing blueberries)
👩‍🍳 Instructions
1️⃣ Preheat & Prepare
Preheat oven to 325°F (160°C).
Grease and flour a 9×5-inch loaf pan (or Bundt pan).
2️⃣ Cream Butter & Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
3️⃣ Add Eggs
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
4️⃣ Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5️⃣ Mix Batter
Gradually add dry ingredients to the butter mixture, alternating with sour cream.
Start and end with flour mixture.
Mix just until combined — do not overmix.
6️⃣ Add Blueberries
Toss blueberries with 1 tablespoon flour (prevents sinking).
Gently fold into the batter.
7️⃣ Bake
Pour batter into prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
If top browns too quickly, loosely cover with foil.
8️⃣ Cool
Let cake cool in pan for 15 minutes.
Remove and cool completely on a wire rack.
🍋 Optional Lemon Glaze
Mix:
1 cup powdered sugar
1–2 tablespoons lemon juice
Drizzle over cooled cake.