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3.6 from 108 votes

Blueberry Lemon Pound Cake

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!

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

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
glaze
  • 1 1/2 cups confectioner's sugar
  • lemon juice

Instructions

    Cup of Yum
  1. Set oven to 350F
  2. Lightly spray a standard 9x5 loaf pan.
  3. Whisk together the oil, eggs, vanilla, sugar, yogurt, and lemon juice.
  4. Add the flour, baking powder, and salt, and blend well.
  5. Toss the blueberries with 1 tablespoon of flour, and fold them into the batter.
  6. Turn the batter into the pan and bake for 50-60 minutes, or until risen and done in the center, check with a toothpick.
  7. Let the cake cool before glazing.
  8. 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.

Notes

  • CHOCOLATE POUND CAKE
  • TRIPLE COCONUT POUND CAKE
  • BLOOD ORANGE POUND CAKE 
  • ALMOND POUND CAKE