Blueberry Lemon Pound Cake Recipe

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Blueberry Lemon Pound Cake is a pound cake made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in, then drizzled with a luscious lemon glaze. I love adding blueberries to baked goods, they add a nice sweet juicy pop of flavor. Try these fan favorites to see what I mean, Cake, Zucchini, and Banana Bread!

Lemon Blueberry Pound Cake

When someone says pound cake you just know you are about to taste something rich, decadent, and super moist. This blueberry lemon pound cake has the same texture and richness as my Cream Cheese and Sour Cream Pound cakes, but I was able to lighten it up a bit with Greek yogurt. You won’t even notice the difference. It will still be super moist and still have that richness everyone loves in a good pound cake. Similar in flavor to this Lemon pound cake, it boasts a refreshing zingy, and bright flavor that combines with the blueberries absolutely perfectly. This pound cake uses both lemon zest and fresh lemon juice to create an irresistible lemon flavor. Pair that with the juicy blueberries baked right in and this bread is bursting with fresh, fruity flavor. This recipe is so easy to change up and you can use any kind of fruit you feel like, so far I’ve made a Cranberry Orange bread, and a Strawberry Lemon Loaf. I’m already contemplating making a version using peaches next!

Ingredients for Blueberry Lemon Pound Cake

Simple ingredients this comes together super fast and is super easy to make! Your family is going to love this lemon blueberry pound cake. Find all the measurements to these ingredients located in the recipe card below.

White granulated sugar: Mixes with the zest for flavor and sweetness. Lemon zest: 1 medium-size lemonAll-purpose flour: This provides a good structure for the rich cake.Salt: Balances the flavors. Baking powder: This will help give the cake its lightness. Vanilla Greek yogurt: This replaces the butter, but gives the cake the moisture it needs.Vanilla extract: Adds the best complimentary flavor to the lemonEggs: Have the eggs at room temperature.Lemon juice: Use fresh lemon juice if you canVegetable oil: Adds moistureBlueberries: cleaned and driedAll-purpose flour: To coat the blueberries in.

Lemon Glaze

Sweet and savory this lemon glaze will add that perfect touch! It is just what this lemon blueberry cake needs!

Zest of 1 lemon: This will help the glaze have a zingy lemon flavor.Powdered sugar: Sif the powdered sugar for best results.Lemon juice: can combine with some half and half or heavy cream

How to Make Pound Cake with Lemon and Blueberries

This lemon blueberry pound cake is so simple to make and never fails with these step by step instructions. Enjoy this pound cake for breakfast, as a side dish or just a quick snack!

How to Create the Perfect Glaze Topping

Room Temperature: Have your dairy products at room temperature for smooth fully incorporated batter and lighter fluffier cakes. You can place eggs in a warm water bath to help them reach room temperature faster. Blueberries: By coating the blueberries in flour before adding them to the batter they will stay more evenly dispersed in the cake. They tend to be heavier than the batter and can sink to the bottom of the cake, coating them in the flour will prevent that. Frozen Blueberries: You can use frozen blueberries in this cake too. Rinse the blueberries till the water is a light purple. Dry them and coat them in the flour before adding to the mix. Rinsing the blueberries will prevent the color from seeping into the whole cake. Gently Fold: To keep the blueberries intact and from turning the cake blue, gently fold in the blueberries. Once they are mixed in stop stirring. Bread Tin: I like baking this pound cake in a bread tin as opposed to a bundt tin. It will come out more easily of the bread tin rather than the bundt tin. The blueberries tend to stick to the sides of the bundt tin, even when carefully greased and floured. There is less surface area for it to stick to in a bread tin, it just works better.

Store: You can store this cake at room temperature tightly wrapped or in an airtight container. Leave up to 3 days at room temperature. I usually wrap my cake in foil. Fridge: Blueberry Lemon pound cake can be kept for up to 5 days in the fridge. Wrap tightly with plastic wrap or foil. Let it come to room temperature if you desire before serving it can be served chilled as well. Freeze: This is a wonderful cake to freeze. It will keep for up to 2 months. Thaw at room temperature or in the fridge. Because you can freeze it, you can make this ahead of time, making it a quick dessert when needed.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website