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 lemon
- All-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 lemon
- Eggs: Have the eggs at room temperature.
- Lemon juice: Use fresh lemon juice if you can
- Vegetable oil: Adds moisture
- Blueberries: cleaned and dried
- All-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!
- Prep: Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
- Lemon Zest: In a small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and the mixture is fragrant (will smell like lemon!)
- Dry Ingredients: In a large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
- Wet Ingredients: In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
- Combine: Pour the wet ingredients into the dry and stir gently to mix.
- Blueberries: Toss the blueberries with ½ tablespoon of flour. Once the batter is mostly mixed, gently fold in the blueberries.
- Fill: Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
- Bake: Bake for approximately 50 minutes. The 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.
How to Create the Perfect Glaze Topping
- Mix for Consistency: While bread is cooling you can prepare the glaze. In a 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.
- Drizzle: Pour the glaze over the cooled bread.
- Enjoy: Serve immediately or store bread in a sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
Tips For The Best Blueberry and Lemon Pound Cake
This moist cake is lighter than most dense pound cakes because of the greek yogurt.
- 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.
Storing Your Pound Cake
This is a great cake to keep, it stays moist for a long time. It is perfect to store and even freeze if needed!
- 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.
More Blueberry and Lemon Recipes to Love
Breakfast
Blueberry Lemon Poppyseed Muffins
Desserts
Lemon Blueberry Poke Cake
Desserts
Blueberry Lemon Upside Down Cake
Blueberry Lemon Pound Cake
Ingredients
- 1 cup white granulated sugar
- 1 tablespoon lemon zest 1 medium size lemon
- 1 and ½ cups all purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup vanilla greek yogurt
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
- 1/2 cup vegetable oil
- 1 cup blueberries cleaned and dried
- 1/4 teaspoon all purpose flour
Glaze
- zest of 1 lemon
- 1 cup powdered sugar
- 1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream
Instructions
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Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) 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.
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In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
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Pour the wet ingredients into the dry and stir gently to mix.
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Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
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Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
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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.
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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.
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Pour the glaze over the cooled bread.
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Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
Notes
Nutrition
A Reader’s Review
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