This lemon-blueberry pound cake is super moist thanks to a dollop of sour cream and has a super special crackly lemon sugar topping!
These are the ingredients you'll need to make this lemon-blueberry pound cake!
Cream the butter and sugar together until soft and fluffy, scraping down the bowl at least 3 times.
Add the eggs one at a time, scraping down the bowl and beater and beating well after each one.
Alternate adding flour and sour cream in 3 batches, mixing on low speed just until combined.
Finish mixing in the flour by hand, then fill the bottom of a loaf pan with about 1 inch of cake batter.
Gently fold the blueberries into the remaining batter, then scoop it into the cake pan.
Smooth the batter out so the cake bakes evenly.
Rub lemon zest into plain sugar, then top the cake with plain sugar and lemon sugar.
Bake at 350°F for 60-65 minutes, until a cake tester inserted comes out with a few crumbs on it.
Let cool before slicing, then enjoy! The lemon sugar top is so crackly like a muffin top!