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Luscious Blueberry Lemon Pound Cake Bars

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These blueberry lemon pound cake bars are a perfect summer dessert with a buttery pound cake base, fresh blueberries, and bright lemon zest, offering a moist yet dense texture that melts in your mouth.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (or gluten-free blend for GF version)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) sour cream
  • Zest of 2 large lemons
  • 1 ½ cups (225g) fresh blueberries
  • Optional Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line with parchment paper.
  2. In a large mixing bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer on medium speed for about 3-4 minutes until pale and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition.
  4. Stir in 2 teaspoons pure vanilla extract and the zest of 2 lemons until fragrant.
  5. In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
  6. Alternately add the dry mix and ½ cup sour cream to the butter mixture, starting and ending with the dry ingredients. Mix gently on low speed until just combined.
  7. Gently fold 1 ½ cups fresh blueberries into the batter using a rubber spatula, taking care not to crush them.
  8. Pour batter evenly into the prepared pan and smooth the top.
  9. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and edges pull away slightly from the pan.
  10. Let the bars cool completely in the pan on a cooling rack for at least 30 minutes.
  11. Optional: Mix 1 cup powdered sugar with 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth and drizzle over cooled bars.

Notes

Use room temperature butter and eggs for better mixing and rise. Fold blueberries gently to avoid crushing and turning the batter purple. Check doneness starting at 40 minutes to avoid drying out. Cool bars completely before glazing to prevent glaze from running off. Frozen blueberries can be used directly from freezer without thawing.

Nutrition

Keywords: blueberry lemon pound cake bars, summer dessert, blueberry dessert, lemon pound cake, easy baking, pound cake bars, blueberry bars, lemon dessert

Find it online: https://vexifood.com/luscious-blueberry-lemon-pound-cake-bars-easy-recipe-for-perfect-summer-dessert/