Lemon Blueberry Pound Cake

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).