Lemon Blueberry Bliss Pound Cake (Print Version)

# Ingredients:

→ Cake Batter

01 - 225 grams unsalted butter, softened
02 - 400 grams granulated sugar
03 - 4 large eggs
04 - 375 grams all-purpose flour
05 - 2.5 grams baking soda
06 - 3 grams salt
07 - 240 grams sour cream or Greek yogurt
08 - 60 millilitres fresh lemon juice
09 - Zest of 2 lemons
10 - 5 millilitres vanilla extract
11 - 225 grams fresh blueberries
12 - 16 grams all-purpose flour (for coating blueberries)

→ Lemon Glaze

13 - 120 grams powdered sugar
14 - 30 millilitres fresh lemon juice
15 - 5 millilitres lemon zest
16 - 15–30 millilitres milk or heavy cream

# Instructions:

01 - Preheat the oven to 163°C. Grease and flour a 23x13-centimetre loaf pan, ensuring all interior surfaces are evenly coated.
02 - Combine softened unsalted butter and granulated sugar in a mixing bowl. Beat until the mixture is light and fluffy, ensuring even aeration.
03 - Incorporate the eggs one at a time, beating thoroughly after each addition to fully emulsify the mixture.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, and salt until evenly blended.
05 - Whisk together sour cream or Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract in another bowl.
06 - Add the dry ingredients to the butter mixture in alternating additions with the sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed, just until incorporated. Avoid overmixing.
07 - Toss the fresh blueberries with 16 grams all-purpose flour to prevent them from sinking during baking.
08 - Gently fold the coated blueberries into the batter until evenly distributed.
09 - Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
10 - Place in the preheated oven and bake for 70–80 minutes, or until a skewer inserted into the centre emerges clean.
11 - Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
12 - Whisk together powdered sugar, lemon juice, lemon zest, and milk or heavy cream in a bowl until the glaze is smooth and pourable.
13 - Drizzle the lemon glaze over the cooled cake, allowing excess glaze to drip down the sides. Let the glaze set before slicing.

# Notes:

01 - Ensure butter and eggs are at room temperature for optimal batter texture.
02 - Do not overmix once dry and wet ingredients are combined, as this may cause the cake to be dense.
03 - For a deeper lemon flavour, increase the lemon zest in both the batter and glaze.
04 - Almond extract can be substituted for vanilla to enhance flavour complexity.
05 - Other fresh berries such as raspberries or blackberries may be used in place of blueberries.

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