lemon sugar

This Blueberry Lemon Sour Cream Pound Cake with Lemon Sugar Crust is moist, dense (in a good way! Like pound cake should be!), perfectly sweet, and brimming with bright lemon flavor and juicy blueberries. It is topped with fresh lemon sugar before baking, which adds a layer of crunch and extra lemony sweetness!

Blueberry Lemon Sour Cream Pound Cake with Lemon Sugar Crust

sugar

lemons

unsalted butter

sour cream

lemon

vanilla bean paste (or extract)

eggs

all-purpose flour, divided

salt

baking soda

blueberries (if using frozen, do not defrost)

In a bowl, mix together the sugar and the zest from two lemons.

Using your hands, rub the zest into the sugar so that the natural lemon oils flavor and perfume the sugar.

For the Lemon Sugar:

Preheat the oven to 350°F and liberally grease a loaf pan.

To a stand mixer, add 1 cup of the lemon sugar (reserve the other ½ cup for the topping) and the butter and mix until light and fluffy, about 2 minutes.

Add in the sour cream, lemon juice, and vanilla and mix to combine.

Add in the eggs, one at a time, and mix after each egg is added. Scrape down the sides of the bowl to ensure that all the ingredients are incorporated.

In a medium bowl, whisk together 1 cup of the flour, salt, and baking soda. Add to the wet ingredients and mix until just combined.

To the same bowl, add the remaining ½ cup of flour and the blueberries. Stir to coat the blueberries in the flour. Using a spatula, gently fold the blueberries and residual flour into the batter &#8211; do this by hand so that you don’t break up the berries too much.

Pour the batter into the prepared pan and smooth out the top.

Sprinkle the reserved ½ cup of lemon sugar evenly over the top of the batter.

Bake for 50-60 minutes, first checking around 45 minutes, until the edges are golden and the center is set (insert a toothpick and if it comes out clean, the cake is done).

Cool in the pan for 20 minutes and then carefully invert the cake to remove from the pan and set it on a wire rack to cool completely. Serve warm or at room temperature.

For the Batter:

Thank you for the recipe post. Super delicious. And yes, wish I could share during this time. The blueberries pop in each bite and complements well with the lemon juice in the cake.

Hi Molly! I absolutely love the lemon-blueberry combo! I just finished making this and the smell coming out of the oven was divine. Because I’m celiac, I made this using Bob’s Red Mill 1 for 1 baking flour, and decreased the flour by about 1/4 cup (as experience has taught me!), and I used wild frozen blueberries, because well, it’s May in Canada during a pandemic, and one cannot just mosey to the farmers market for fresh ones. I baked it for 65 minutes and it came out great. I think next time I may make a streusel type topping with the lemon sugar for extra crunch because I am a texture lover. Thanks again!

Get gourmet and fancy at home with this easy flavored sugar recipe! I&#039;ll show you 4 different flavors and a variety of ways to use them, too! 

HOW TO MAKE FLAVORED SUGAR – (4 Flavors)

vanilla bean powder

cinnamon

orange/lemon peel

Mix the ground vanilla powder together with the sugar and store in an airtight container (preferably glass).

Make the Vanilla Sugar

Mix the cinnamon and sugar together and store in an airtight container (preferably glass).

Make the Cinnamon Sugar

Peel the fruit and remove the zest. Discard the pith (the white part). Transfer it to a food processor together with the sugar.

Pulse it for a few minutes until the zest is finely ground. It should be a light, pale yellow/orange and very moist.

Line a baking pan with parchment paper, making sure there’s overlapping paper on each side of the pan. This will make it easier to use as handles to lift it off the pan.

Evenly spread the mixture on the parchment paper and let it dry at room temperature for about 1 hour.

Break up any clumps by rubbing them between your fingers.

Lift the parchment paper and pour the citrus sugar in an airtight container (preferably glass).

Enjoy!

Make the Lemon/Orange Sugar

Mini-batch Lemon Sugar Cookies

tbsp (plant) butter softened ((14 g))

tbsp sugar ((24 g) sub granulated sweetener)

flour ((30 g) gf all purpose if desired)

tsp baking powder

lemon juice ((+ some lemon zest if you like))

Preheat oven to 350F and line a cookie sheet with parchment.

In a small bowl and a fork/whisk cream together butter and sugar until light and fluffy (took me a few min). Add lemon and lemon zest.

In a mug/other bowl mix flour, baking powder, pinch of salt.

Gradually add dry to wet, stopping as soon as you get a nice soft cookie dough (I had about 1/2 tbsp dry mixture left).

Roll cookie dough between your palms (roll in sugar if you like) and place on the parchment.

Bake 10 minutes, cool for 5 and enjoy!

How to Make Lemon Sugar ~ this is an easy technique for infusing real lemon flavor into sugar for all your baking projects.

How to Make Lemon Sugar

granulated sugar

lemons (preferably organic)

Wash and dry the lemons.  Carefully remove the zest from the lemons, using a serrated vegetable peeler.  You want to remove only the bright yellow part, not the bitter white pith underneath.

Put the sugar and the zest in a food processor and pulse to combine.  Then process until the zest is fully incorporated into the sugar.  This will take under a minute.  Take a look, the sugar should be fragrant, moist, and pale yellow.  If you see chunks of zest, process a little longer.  Fine bits of zest are ok.

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The most viewed lemon sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine