Lemon Blueberry Sourdough Pound Cake
Moist and tender, this Lemon Blueberry Sourdough Pound Cake is packed with juicy blueberries, bright lemon zest, and a zing from yogurt and sourdough discard.
Yield or Serving: 10 people
Equipment
- 1 Stand Mixer, optional but recommended, or electric hand mixer
- 1 Spatula
Ingredients
Lemon Blueberry Sourdough Pound Cake
- 165 g Granulated Sugar
- 50 g Light Brown Sugar
- 2 TBS Lemon Zest, from 2 lemons
- 170 g Unsalted Butter, softened, 1 ½ sticks or 12 TBS
- 4 Eggs, room temperature
- 270 g All-purpose flour, plus 1 TBS for coating blueberries
- 1 ½ tsp Baking Powder
- ½ tsp Kosher Salt
- 120 g Plain Yogurt, Unsweetened, full-fat (if using Greek yogurt or it's very thick, add ¼-⅓ cup of milk to batter)
- 120 g Sourdough Discard, or active starter, ½ cup
- 1 tsp Vanilla Extract
- 170 g Blueberries, 1 cup
Lemon Yogurt Glaze
- 200 g Powdered Sugar
- 2 TBS Lemon Juice
- 1 TBS Plain Yogurt
Instructions
- Preheat oven to 350ºF (177ºC). Grease a 9x5" loaf pan and line with parchment paper with a couple of inches overhang on the sides.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugars and rub the lemon zest into the sugars with your fingers until fragrant.Add the softened butter and cream on medium speed for a few minutes until light, fluffy, and pale in color.Then, beat in one egg at a time until fully incorporated.165 g Granulated Sugar, 50 g Light Brown Sugar, 2 TBS Lemon Zest, 170 g Unsalted Butter, 4 Eggs
- In another mixing bowl, mix the dry ingredients and set aside.270 g All-purpose flour, 1 ½ tsp Baking Powder, ½ tsp Kosher Salt
- Whisk the yogurt, sourdough discard, and vanilla together in another bowl or large liquid measuring cup until you have a creamy mixture.If the mixture seems thick, add ¼-⅓ cup of whole milk.120 g Plain Yogurt, 120 g Sourdough Discard, 1 tsp Vanilla Extract
- To prevent overmixing, alternate mixing in the dry and wet ingredients.Mix in ⅓ of the dry ingredients in the stand mixer followed by ½ of the wet ingredients. Repeat. End with the last ⅓ of the dry ingredients. Mix just until combined.Toss the blueberries in a tablespoon of flour and gently fold them into the batter with a spatula.170 g Blueberries
- Transfer the cake batter to the prepared bread loaf pan and evenly smooth the top to the corners of the pan.Bake for 1hr 15-25mins or until the top browns, the edges begin to separate from the sides of the pan, and a wooden skewer or cake tester inserted into the middle comes out clean with only a few moist crumbs.Check the loaf after an hour. If the top is browning too quickly, tent it with aluminum foil.Cool on a wire rack for 15 minutes and then use the parchment overhand to lift the cake out of the pan to cool completely before glazing.
- In a mixing bowl, mix the powdered sugar, lemon juice, and yogurt together until you have a thick, pourable glaze.Adjust the thickness level as necessary by adding more powdered sugar or juice/yogurt.For a thick glaze that slowly drips down the cake, the glaze needs to be thicker than you may initially think.Slice and enjoy!200 g Powdered Sugar, 2 TBS Lemon Juice, 1 TBS Plain Yogurt
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make this lemon blueberry sourdough pound cake.
- The pound cake stores well at room temperature in an airtight container for 4-5 days or in the refrigerator for up to a week. Once glazed, store in the refrigerator.
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