This Mile High Blueberry Pound Cake recipe is moist, buttery, and bursting with juicy blueberries in every bite!
2 cups (4 sticks) butter, room temp.
4 cups sugar
1 teaspoon salt
1 tablespoon vanilla extract
8 large eggs, room temp.
8 oz (1 cup) full fat sour cream, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour, plus 1/4 cup more for blueberries
2-3 cups fresh or frozen blueberries (if frozen, completely thaw and drain, then rinse and towel off)
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and adding a parchment paper square between the two pieces.
Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Add 1/2 cup flour, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. Add 1 egg and beat for 30 seconds. Repeat with each egg, beating well after each addition. Add sour cream and beat to combine. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour about a 1” layer of batter into prepared pan.
Rinse blueberries, and while they’re still damp, toss them in 1/4 cup flour. Gently fold in blueberries to the remainder of the batter. Pour batter into prepared tube pan. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let cool 15 minutes. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece. When cool enough to handle, lift or turn cake out onto a wire rack and let cool completely.
Lemon glaze:
Zest of one lemon
2 cups powdered sugar
Juice of one lemon (about 2-4 tbsp)
Sift powdered sugar into a bowl and add 2 tbsp lemon juice. Beat with an electric mixer. Add lemon juice a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more lemon juice or water, one teaspoon at a time. Slowly pour over cooled cake.
