Blueberry Lemon Pound Cake
Indulge in the ultimate comfort food with this Blueberry Lemon Pound Cake. Moist, fluffy, and bursting with fresh berries, it's the perfect sweet treat for any occasion. Easy to make and topped with a luscious glaze, you'll want to bake it tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup Granulated Sugar
- 1 tablespoon Lemon Zest
- 1.5 cups All-Purpose Flour
- 0.25 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup Vanilla Greek Yogurt
- 0.5 teaspoon Vanilla Extract
- 3 large Eggs
- 1 tablespoon Lemon Juice
- 0.5 cup Vegetable Oil
- 1 cup Blueberries cleaned and dried
- 0.5 tablespoon All-Purpose Flour
- 1 lemon Zest of 1 Lemon
- 1 cup Powdered Sugar
- 1.5 tablespoons Lemon Juice can sub with some half and half or heavy cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with baking spray and set aside.
- In a small bowl, combine 1 tablespoon of lemon zest and 1 cup of granulated sugar. Mix together until fragrant.
- In a large bowl, whisk together 1 ½ cups of all-purpose flour, ¼ teaspoon of salt, 2 teaspoons of baking powder, and the sugar-zest mixture.
- In another bowl, beat 3 large eggs, then add 1 cup of vanilla Greek yogurt, ½ teaspoon of vanilla extract, 1 tablespoon of lemon juice, and ½ cup of vegetable oil. Stir until well combined.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Toss 1 cup of blueberries with ½ tablespoon of all-purpose flour, then fold into the batter gently.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for approximately 50 minutes, until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by mixing 1 cup of powdered sugar with the zest of 1 lemon and 1 ½ tablespoons of lemon juice until smooth. Pour over the cooled cake.
Notes
- Tip 1: Store leftover cake in an airtight container at room temperature for 3 to 4 days.
- Tip 2: You can freeze the unglazed cake. Wrap it tightly in plastic wrap and then in aluminum foil.
- Tip 3: Consider adding poppy seeds for a lovely crunch or swapping blueberries for raspberries.
- Tip 4: Serve slices with a dollop of whipped cream for an extra indulgent treat.
- Tip 5: Adjust the sweetness of the glaze by increasing or decreasing the amount of powdered sugar.