Blueberry Lemon Pound Cake

Moist and delicious blueberry pound cake made with yogurt and drizzled with lemon glaze.

Perfect for a fruity dessert and great for brunch.

Moist and Delicious Blueberry Lemon Pound Cake

This pound cake is creamed with vanilla yogurt which enhances the moist texture and the flavor of blueberries in this recipe.

Traditionally, sour cream is used but by using the yogurt, the amount of fat is decreased by using yogurt in place of the sour cream.

Fresh vs. Frozen Blueberries

When using fresh blueberries, they are washed as they normally would be and then patted dry.  Then, they are tossed in flour so that once added to the cake mixture they don't sink!

If you don't have fresh blueberries on hand, or just prefer the frozen, the process is fairly similar.

With frozen blueberries, keep them frozen.  This prevents them from getting mushy in the batter. Since frozen blueberries are already washed, you can skip this step and toss them in flour just as you would for fresh blueberries.

Preparing the Bundt Pan

When preparing the pan, it's important not to skip these steps:

• Grease the bundt pan - Make sure to use vegetable oil or shortening to grease the pan.  Using a cooking spray can prevent the batter from rising fully as it becomes too slippery.
• Flour the bundt pan- Add flour to the bundt pan and make sure to cover all the areas of inside.  This prevents the batter from sticking during baking and it makes it easy to remove.

Take Care in Making the Batter

When biting into a pound cake, you expect a dense and moist cake on the inside with a firm, almost crunchy texture on the outside.

Here are a few tricks in helping you achieve a delicious and moist pound cake:

• Use room temperature ingredients - Using room temperature ingredients aids in the prevention of overbeating the ingredients when blending them.
• Add eggs one at a time - By adding eggs one at a time and beating until just combined it helps prevent overbeating the eggs.
• Add the dry ingredients to the wet ingredients a little at a time - This is really important to get that desired moist texture in a pound cake.
• Keep the door closed while baking - If you want your cake to rise to its full potential, keep the door closed until it's time to check to see if the cake is done.

Related: Blueberry Banana Bread (The Old Mill Copycat)

📖 Recipe

Blueberry Lemon Pound Cake

Dana

Moist and delicious blueberry pound cake made with yogurt and drizzled with lemon glaze.

4.89 from 26 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 343 kcal

Equipment

• Bundt Pan

Ingredients

  

1x2x3x

• ▢ 2 ½ cups granulated sugar
• ▢ 8 oz cream cheese - softened
• ▢ ½ cup butter - softened, unsalted
• ▢ 2 teaspoon vanilla extract
• ▢ 4 eggs
• ▢ 2 cups blueberries
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 6 oz vanilla yogurt
• ▢ 2 teaspoon lemon juice

Lemon Glaze

• ▢ ½ cup confectioners sugar
• ▢ 4 teaspoon lemon juice

Instructions

• Preheat the oven to 350°F
• Grease and flour a 6 cup bundt pan and set aside.
• In a large bowl, beat together the softened butter, vanilla, granulated sugar, and the softened cream cheese until well blended.
• Beat eggs in one at a time.
• Wash and pat dry 2 cups of blueberries.
• Add 2 tablespoons of the all-purpose flour to the blueberries and toss to coat.
• In another bowl, add the remaining flour, baking soda, baking powder, and salt. Stir.
• Slowly add half of the dry mixture to the wet mixture, careful not to overbeat.
• Add in half of the container of vanilla yogurt and beat until mixed in.
• Add the remaining flour and the remaining yogurt.
• Beat until mixed, and add in the 2 teaspoon of lemon juice. Be careful not to overmix, small lumps are okay.
• Using a spoon, blend in the 2 cups of floured blueberries.
• Spoon the pound cake mixture into a greased and floured bundt cake pan, and evenly spread the mixture out.
• Bake in the oven for 55 minutes and check with a toothpick in the middle of the cake to check for doneness. Increase the time by 5 minutes if it is still wet, then check again.
• Remove the bundt pan from the oven and allow to cool for 10 minutes before inverting it onto a plate.

Lemon Glaze

• In a small bowl, combine the confectioner's sugar together with the 4 teaspoons of lemon juice until creamy and smooth.
• Drizzle over cooled cake and serve.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 58g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 247mg | Potassium: 102mg | Fiber: 1g | Sugar: 35g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.

© Mama Needs Cake

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