Blueberry Lemon Pound Cake
19 Comments
Posted: 07/07/15
Updated: 11/06/19
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Blueberry Lemon Pound Cake ~ Moist, Delicious Pound Cake Recipe Packed with Fresh Blueberries!
It’s another Secret Recipe Club Reveal day! This month I was assigned A Spoonful of Thyme for a blog. She had all kinds of recipes, but I choose the Blueberry Lemon Pound Cake because something about it had me saying “SUMMER” and I wasn’t disappointed.
The lemon isn’t overpowering at all. There’s just a hint of it so I could sneak it by my hubby. That’s right the man that doesn’t like blueberries or lemon actually liked this!
My mom stopped in to see baby Kinzee and this was fresh out of the oven so she snatched a piece and raved about it also. If you are looking for something fresh and summery for a treat I highly recommend this!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Contents
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Blueberry Lemon Pound Cake
Moist, Delicious Pound Cake Recipe Packed with Fresh Blueberries!
servings
Ingredients
Cake
- 1 3/4 c. sugar
- 1/2 c. butter softened
- 4 oz 1/3 less-fat cream cheese softened
- 3 eggs
- Zest of 1 lemon
- 1/4 c. freshly squeezed lemon juice about 2 lemons
- 2 tsp vanilla extract
- 3 c. all-purpose flour divided
- 2 c. fresh or frozen blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz lemon low-fat yogurt
Glaze
- 1/2 c. powdered sugar
- 4 tsp lemon juice
Instructions
- Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
- Beat first 3 ingredients in a mixer at medium speed until well-blended. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.
- In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
- Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
- Fold in blueberry mixture. Pour cake batter into a bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.
- Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife
Nutrition Information
Serving: 1, Calories: 534kcal (27%), Carbohydrates: 99g (33%), Protein: 9g (18%), Fat: 11g (17%), Saturated Fat: 6g (38%), Cholesterol: 68mg (23%), Sodium: 294mg (13%), Potassium: 220mg (6%), Fiber: 2g (8%), Sugar: 51g (57%), Vitamin A: 385IU (8%), Vitamin C: 6.5mg (8%), Calcium: 84mg (8%), Iron: 3.1mg (17%)
Things You Might Need for this Recipe!
Craving More Blueberries?
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Lemon Blueberry Dump Cake ~ Quick & Easy Dessert Loaded with Blueberry Pie Filling and topped with Lemon Cake! Only Three Ingredients!
Blueberry Lemonade – A light and refreshing homemade blueberry lemonade!
Cynthia says
Would it be possible to have cream cheese filling in this?
Julie Evink says
I would think it would work? I also have this recipe with a cream cheese filling – https://www.julieseatsandtreats.com/blueberry-cream-cheese-coffee-cake/
Victoria says
Can you use fresh blueberries?
Julie Evink says
Yes it says fresh or frozen!