Blueberry Lemon Pound Cake
User Reviews
5
Blueberry Lemon Pound Cake
Description
The cake batter combines granulated sugar blended with lemon zest for a fragrant citrus note, alongside all-purpose flour, baking powder, and salt for structure. Greek yogurt, eggs, vegetable oil, vanilla extract, and lemon juice provide moisture and richness. Blueberries are tossed in a bit of flour to keep them evenly distributed in the batter, preventing them from settling at the bottom during baking.
Baked in a loaf pan at 350°F, the cake develops a golden brown top and firm but soft texture. A glaze made by mixing powdered sugar with lemon juice is drizzled over once cooled, imparting additional zing and subtle sweetness. The overall cake offers a moist slice with tangy lemon highlights and juicy spots of blueberry throughout.
This pound cake pairs well with tea or coffee and can be served as a simple dessert or afternoon snack. Its balance of fresh citrus and sweet berries makes it suitable for seasonal enjoyment, particularly during spring or summer gatherings.
Ingredients
- 1 cup granulated sugar white
- 1 tablespoon lemon 1 medium size lemon, zest
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup Greek yogurt vanilla flavor
- 1/2 teaspoon vanilla extract
- 3 large egg
- 1 tablespoon lemon juice
- 1/2 cup vegetable oil
- 1 cup blueberries cleaned and dried
- 1/2 tablespoon all-purpose flour
Glaze
- lemon zest of 1
- 1 cup powdered sugar
- 1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream
Instructions
- Preheat oven to 350 degrees Spray loaf pan (mine is 9x5) with baking spray and set aside.
- In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
- In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
- In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
- Pour the wet ingredients into the dry and stir gently to mix.
- Toss the blueberries with the 1/2 tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
- Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
- Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
- While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
- Pour the glaze over the cooled bread.
- Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
Notes
- Mix lemon zest into sugar prior to combining with other ingredients to enhance the lemon aroma.
- Coating blueberries with flour helps prevent them from sinking in the batter during baking.
- Check doneness with a toothpick; the cake is ready when it comes out clean from the center.
- Allow the cake to cool in the pan briefly before removing to maintain its shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 73mg | 3% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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