Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or Greek yogurt (for moisture and tang)
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons (avoid the bitter white pith)
1 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries (can substitute frozen, but do not thaw)
2 tablespoons all-purpose flour (for coating blueberries to prevent sinking)

For the Lemon Glaze (optional but recommended):

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1-2 tablespoons milk or heavy cream (to adjust consistency)

Instructions

Preparation Step 1: Preheat and Prepare Your Pan

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan thoroughly to prevent sticking. You can also line the pan with parchment paper for extra insurance.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light, fluffy, and pale yellow. This process usually takes 4-5 minutes and is essential to incorporate air into the batter for a tender crumb.

Step 3: Add Eggs One at a Time

Add eggs one at a time, beating well after each addition to ensure they fully incorporate. This helps maintain the emulsion and prevents curdling.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed.

Step 5: Mix Wet Ingredients with Dry

In a medium bowl, whisk together the sour cream, lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix, or the cake will become dense and tough.

Step 6: Prepare the Blueberries

Toss the blueberries with 2 tablespoons of flour to lightly coat them. This step prevents the blueberries from sinking to the bottom of the cake during baking.

Step 7: Fold Blueberries into Batter

Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.

Step 8: Transfer Batter and Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 9: Cool and Glaze

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, prepare the glaze by whisking powdered sugar, lemon juice, lemon zest, and milk/heavy cream until smooth. Drizzle the glaze over the cake and allow it to set before slicing.

Prep Time: 20 minutes
Cook Time: 70-80 minutes

Nutrition

Calories: 350-400 kcal
Sugar: 30 grams
Sodium: 200 mg
Fat: 18 grams (mostly from butter)
Carbohydrates: 50 grams
Protein: 5 grams