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.
- 2 1⁄4 cups sugar
- 1⁄2 cup butter (no subs!)
- 4 ounces cream cheese, softened
- 3 teaspoons vanilla
- 1 tablespoon grated lemon zest
- 4 eggs
- 3 cups flour, divided
- 2 cups blueberries (fresh or frozen)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 (8 ounce) container lemon yogurt (or use vanilla yogurt)
- 1⁄2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- Set oven to 350 degrees.
- Grease a 10-inch tube pan.
- 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).
- Add in the eggs one at a time beating well after each addition.
- Remove 2 tablespoons of flour from the 3 cups flour.
- In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
- 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.
- Fold in the blueberries.
- Transfer the mixture to prepared tube pan.
- Bake for about 65-70 minutes, or until the cake tests done.
- Cool cake in pan for about 10 minutes, then remove from pan.
- In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.
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.
I actually used dried blueberries to make this and it was excellent. It disappeared in a flash. A keeper for sure.