Ingredients

• - 1 1/2 cups all-purpose flour
• - 1/2 teaspoon baking powder
• - 1/2 teaspoon baking soda
• - 1/4 teaspoon salt
• - 1/2 cup unsalted butter, softened
• - 1 cup granulated sugar
• - 2 large eggs
• - 1/2 cup sour cream
• - 1 teaspoon vanilla extract
• - Zest of 1 lemon
• - Juice of 1 lemon
• - 1 cup fresh blueberries

Directions

1. 1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. 3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. 4. Add the eggs one at a time, mixing well after each addition.
5. 5. Stir in the sour cream, vanilla extract, lemon zest, and lemon juice until well combined.
6. 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7. Gently fold in the blueberries.
8. 8. Pour the batter into the prepared loaf pan and smooth the top.
9. 9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. 10. Allow the cake to cool in the pan for 15 minutes, then remove from the pan and place on a wire rack to cool completely before slicing and serving. Enjoy your lemon blueberry pound cake!