This pound cake is delicious. It is easy, flavorful & super moist. This recipe is for an angel food cake pan (aka big!) so you can half it and use a loaf pan or keep it as a doubled recipe & make 2 smaller pound cakes.
Lemon Blueberry Pound Cake
3 cups sugar
1 cup softened butter
6 eggs
1 tbsp vanilla
3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream
Zest & juice of 1 lemon
1.5-2 cups fresh blueberries
Pre heat the oven to 350. In a stand mixer blend the sugar & butter together until fluffy. Add in eggs & vanilla until combined. In a separate bowl whisk together the flour, salt & baking soda. In another bowl mix the sour cream, zest & juice of the lemon. Rotate adding the flour & sour cream mixtures into the stand mixer until all ingredients are combined. Fold in the blueberries. Pour batter into a greased pan (I use an angel food cake pan which is quite large, if using a smaller pan you may want to divide batter in half) & bake for 1 hour (or until the toothpick comes out clean).
