Instructions
Step 1: Prep the Pan & Oven
- Preheat your oven to 325°F (163°C) .
- Grease and flour a 9×5-inch loaf pan (or bundt pan) to prevent sticking.
Step 2: Cream Butter & Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 4–5 minutes .
Step 3: Add Eggs
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Step 4: Combine Dry & Wet Ingredients
- In a medium bowl, whisk together the flour , baking soda , and salt .
- In another bowl, mix the sour cream , lemon juice , lemon zest , and vanilla extract .
- Alternate adding the dry ingredients and the sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
Step 5: Fold in Blueberries
- Toss the blueberries with 2 tablespoons of flour to coat them lightly. This prevents them from sinking to the bottom of the cake.
- Gently fold the floured blueberries into the batter using a spatula.
Step 6: Bake to Perfection
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 70–80 minutes , or until a toothpick inserted into the center comes out clean. Check for doneness early, as oven temperatures can vary.
- Let the cake cool in the pan for 15 minutes , then transfer it to a wire rack to cool completely.
Step 7: Glaze (Optional but Delicious!)
- In a small bowl, whisk together the powdered sugar , lemon juice , lemon zest , and milk or cream until smooth. Add more liquid if needed to achieve a drizzleable consistency.
- Drizzle the glaze evenly over the cooled cake. Allow it to set before slicing.
Serving Suggestions
see continuation on next page
