Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

Ingredients:
5 whole eggs, room temperature
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup sour cream or greek yogurt
2 tablespoons milk
14 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar 
1 cup fresh or frozen blueberries
2 tablespoons confectioner’s sugar or cornstarch

Instructions:
1. Preheat oven to 300 degrees. In one bowl, combine eggs and vanilla. In a second bowl, combine flour, baking powder, and salt. In a third bowl, combine sour cream or yogurt with milk. Set all three bowls aside.
2. Using a stand or hand mixer, beat butter and sugar together until pale yellow and fluffy, about 2-3 minutes. Stop and scrape down sides of bowl as necessary. 
3. Add egg mixture and mix again until fully combined. Scrape down bowl again and mix for another few seconds.
4. Reduce speed to low and add flour mixture in three additions, adding sour cream mixture in between each flour addition. Mix until just combine, scraping down sides of bowl as necessary. 
5. Toss blueberries with confectioner’s sugar or cornstarch and carefully fold into batter until just combined. 
6. Pour batter into prepared loaf pan and gently tap on counter to release any air bubbles. Bake for 1 hour 45 minutes to 1 hour 55 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a cooling rack for at least 10-15 minutes. 
7. Carefully remove pound cake from loaf pan, let cool completely, then slice and serve.

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