Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

You can substitute sour cream for the yogurt and 2 teaspoons almond extract can be substituted for vanilla.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a 10-inch tube pan.
  3. In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
  4. Add in the eggs one at a time beating well after each addition.
  5. Remove 2 tablespoons of flour from the 3 cups flour.
  6. In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
  7. In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
  8. Fold in the blueberries.
  9. Transfer the mixture to prepared tube pan.
  10. Bake for about 65-70 minutes, or until the cake tests done.
  11. Cool cake in pan for about 10 minutes, then remove from pan.
  12. In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.
Most Helpful

5 5

This is really good! I love the lemony taste. I used a silicone cake pan and I do not recommend that. Part of the cake stuck to the pan and then I remembered that happened last time I used it. So the cake did not turn out so pretty but it is delicious! I will make this again.

5 5

I actually used dried blueberries to make this and it was excellent. It disappeared in a flash. A keeper for sure.