Blueberry Lemon Pound Cake

Transform your baking game with this lightened-up Blueberry Lemon Yogurt Pound Cake, bursting with tangy lemon zest, fresh lemon juice, and juicy blueberries. A drizzle of lemon glaze adds the perfect finishing touch to this irresistible treat. Whether for breakfast, dessert, or a mid-day snack, this moist and flavorful cake will be a hit!

 

Why You’ll Love This Recipe

• Greek Yogurt Goodness: Greek yogurt replaces butter for a lighter yet moist texture.
• Flavor Explosion: Packed with natural lemon zest and juicy blueberries.
• Easy to Make: With simple steps, this recipe is beginner-friendly yet impressive.

 

Ingredients You’ll Need

For the Cake:

• White Granulated Sugar: Infuses sweetness and blends with lemon zest for a citrusy aroma.
• Lemon Zest: Use the zest from one medium lemon for a bright flavor.
• All-Purpose Flour: Provides structure and a perfect crumb.
• Salt: Balances the sweetness and enhances the overall flavor.
• Baking Powder: Helps the cake rise for a fluffy texture.
• Vanilla Greek Yogurt: Keeps the cake moist while adding a subtle tang.
• Vanilla Extract: Complements the lemon’s tartness beautifully.
• Eggs: Use room-temperature eggs for smoother mixing.
• Lemon Juice: Adds a fresh tang. Opt for freshly squeezed juice for the best flavor.
• Vegetable Oil: Locks in moisture without weighing the cake down.
• Blueberries: Use fresh or frozen; both work beautifully in this recipe.
• All-Purpose Flour: Toss the blueberries with a little flour to prevent sinking.

For the Lemon Glaze:

• Lemon Zest: Amplifies the lemon flavor in the glaze.
• Powdered Sugar: Sift for a smooth glaze.
• Lemon Juice: Provides the base for the glaze. Add a splash of heavy cream or half-and-half for a richer texture.

 

How to Make

Follow these simple steps to create a cake that’s perfectly fluffy and bursting with flavor.

1. Prepare Your Tools

• Preheat your oven to 350°F (175°C).
• Spray a 9×5-inch loaf pan with baking spray or grease and flour it.

2. Infuse Sugar with Lemon

In a small bowl, combine the sugar and lemon zest. Use your fingers to rub them together until the mixture is fragrant and zest is well distributed.

3. Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking powder, and the lemon-infused sugar.

4. Mix Wet Ingredients

In another bowl, beat the eggs and mix in the Greek yogurt, vanilla extract, lemon juice, and vegetable oil. Stir until well combined.

5. Bring It Together

Pour the wet ingredients into the dry mixture. Gently stir until almost combined.

6. Add the Blueberries

Toss the blueberries with a little flour to prevent them from sinking. Gently fold them into the batter without overmixing.

7. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Mastering the Lemon Glaze

Mix the Glaze

• In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice. Adjust consistency with a splash of cream if needed.

Glaze the Cake

• Drizzle the glaze evenly over the cooled cake. Let it set before slicing.

Expert Tips for Perfect Results

• Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for a smoother batter.
• Coat Blueberries: Tossing blueberries in flour prevents them from sinking.
• Use Fresh Lemons: Fresh zest and juice make all the difference.

Storing and Freezing Your Cake

At Room Temperature

Store the cake in an airtight container for up to 3 days.

In the Refrigerator

Wrap tightly with plastic wrap or foil. It stays fresh for up to 5 days.

Freezing Instructions

Freeze the cake for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.

Blueberry Lemon Pound Cake Recipe

Enjoy the vibrant flavors of lemon and blueberry in this moist pound cake, topped with a tangy lemon glaze. Perfect for any occasion!

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices

Ingredients

• 1 cup sugar
• 1 tbsp lemon zest (from 1 lemon)
• 1½ cups all-purpose flour
• ¼ tsp salt
• 2 tsp baking powder
• 1 cup vanilla Greek yogurt
• ½ tsp vanilla extract
• 3 large eggs
• 1 tbsp lemon juice
• ½ cup vegetable oil
• 1 cup blueberries (tossed with ½ tbsp flour)

For the Glaze:

• Zest of 1 lemon
• 1 cup powdered sugar
• 1½ tbsp lemon juice (or heavy cream for consistency)

Instructions

1. Preheat oven to 350°F and prepare a 9×5 loaf pan.
2. Mix sugar and lemon zest in a small bowl until fragrant.
3. Whisk together flour, salt, baking powder, and sugar mixture in a large bowl.
4. Combine eggs, Greek yogurt, vanilla, lemon juice, and oil in another bowl.
5. Gradually mix wet ingredients into dry until just combined.
6. Gently fold in blueberries.
7. Pour batter into the pan and bake for 50 minutes.
8. Cool for 10 minutes before transferring to a rack.
9. Mix glaze ingredients until smooth and drizzle over the cooled cake.

Nutritional Information (Per Slice):

• Calories: 281
• Carbs: 43g
• Protein: 5g
• Fat: 10g