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## **How to Make Lemon Blueberry Pound Cake**
### **Step 1: Prep & Preheat**
1. Preheat your oven to **350°F (175°C)**.
2. Grease and line a **9×5-inch loaf pan** with parchment paper.
### **Step 2: Make the Batter**
1. In a bowl, whisk together **flour, baking powder, and salt**. Set aside.
2. In a large bowl, cream **butter and sugar** until light and fluffy.
3. Beat in **eggs**, one at a time, then add **sour cream, milk, lemon zest, lemon juice, and vanilla**.
4. Gradually mix in the **dry ingredients** until just combined.
5. Toss **blueberries with 1 tablespoon of flour** (prevents them from sinking) and fold them into the batter.
### **Step 3: Bake the Cake**
1. Pour the batter into the **prepared loaf pan** and smooth the top.
2. Bake for **50-60 minutes**, or until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for **10 minutes**, then transfer to a wire rack.
### **Step 4: Make the Lemon Glaze**
1. Whisk together **powdered sugar, lemon juice, and zest** until smooth.
2. Drizzle over the cooled cake and let it set before slicing.
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## **Tips for the Best Pound Cake**
✔ **Use Fresh Lemons** – The zest and juice add the best flavor.
✔ **Coat the Blueberries** – Tossing them in flour prevents them from sinking.
✔ **Don’t Overmix** – Mix just until combined for a tender texture.
✔ **Let It Cool** – This helps the flavors develop and makes slicing easier.
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## **Final Thoughts**
This **Easy Lemon Blueberry Pound Cake** is the ultimate combination of **zesty, sweet, and buttery goodness**. Whether you’re serving it for brunch, dessert, or a special occasion, it’s sure to be a hit!
Try this recipe today and enjoy every **soft, moist, and delicious bite!** 🍋🫐✨
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