Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 15 min
Cook time: 50 min
Yield: 8 - 10 servings
Ingredients: 1/2 cup vegetable oil; 2 large eggs; 2 tsp vanilla extract; 1 cup sugar; 1 cup Greek yogurt; Juice of 1 lemon; 2 cups all-purpose flour plus 1 Tbsp extra for tossing with the blueberries; 2 tsp baking powder; 1/2 tsp salt; 1 1/4 cup blueberries; 1 1/2 cups confectioner's sugar; lemon juice

User Reviews

3.6

108 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Servings
8 - 10 servings
Course
Dessert, Breakfast
Cuisine
American

Blueberry Lemon Pound Cake

Julie Valencia

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Blueberry Lemon Pound Cake is a quick and easy one bowl loaf cake recipe that showcases one of my favorite flavor combinations for spring and summer!

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Ingredients

Servings

1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup sugar
1 cup Greek yogurt
Juice of 1 lemon
2 cups all-purpose flour plus 1 Tbsp extra for tossing with the blueberries
2 tsp baking powder
1/2 tsp salt
1 1/4 cup blueberries

glaze

1 1/2 cups confectioner's sugar
lemon juice

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Instructions

Set oven to 350F
Lightly spray a standard 9x5 loaf pan.
Whisk together the oil, eggs, vanilla, sugar, yogurt, and lemon juice.
Add the flour, baking powder, and salt, and blend well.
Toss the blueberries with 1 tablespoon of flour, and fold them into the batter.
Turn the batter into the pan and bake for 50-60 minutes, or until risen and done in the center, check with a toothpick.
Let the cake cool before glazing.
To make the glaze mix enough lemon juice with the sugar to make a spreadable consistency, start with 3 tablespoons.. Use more lemon juice to thin it, or add sugar to thicken.