Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake is soft, buttery, and bursting with juicy blueberries and fresh lemon flavor in every bite. Made with simple pantry staples, fresh lemon zest, and a sweet homemade lemon glaze. Perfect for spring, summer, brunches, holidays, or anytime you're craving a refreshing dessert.
Servings: 10 servings
Equipment
Ingredients
Blueberry Lemon Pound Cake
- 1 1/2 cups all-purpose flour plus 1 tablespoon
- 2 teaspoons baking powder
- 12 ounces vanilla yogurt
- 1 cup granulated sugar
- 3 large whole eggs
- 1 fresh lemon juiced and zested
- 1 cup fresh blueberries
- 1/2 cup vegetable or canola oil
Lemon Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon milk whole or low-fat
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 350 degrees F. Coat 9-inch loaf pan with cooking spray.
- In a medium mixing bowl, whisk or sift together 1 1/2 cups of flour and baking powder. Set aside.
- In the bowl of stand mixer fitted with a paddle or a large mixing bowl using an electric hand mixer, cream together the yogurt, sugar, and eggs. Mix together well and then add fresh lemon juice, zest and oil.
- Slowly, add dry mixture. The mixture might be a little lumpy.
- In a small bowl, toss the fresh blueberries with the 1 tablespoon flour. Fold in the blueberries to the batter by hand.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until the top is a light golden brown and a toothpick comes out clean in the center.
- Remove from the oven and allow the to cool for 10 minutes before gently removing from the pan. It should come out easily, but if not, cut along the sides with a knife and then tap on the bottom until it releases.
- To make the lemon glaze, in a small bowl, whisk together the powdered sugar, milk and lemon juice. When the cake has cooled, place it on a wire cooling rack and drizzle over top. Let the glaze dry, then slice and serve. Enjoy!
Notes
Recipe adapted from Savory Experiments