Blueberry Pound Cake

READY IN: 1hr 30mins
Top Review by Lvs2Cook

I got this same recipe from Yankee Magazine and it is excellent. I would recommend using the fresh blueberries instead of frozen ~ the fresh taste so much better! A great summer recipe when blueberries are plentiful!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine first 3 ingredient in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended.
  3. Add eggs and egg white, 1 at a time, beating well after each addition.
  4. Combine 2 Tablespoons flour and blueberries in a small bowl; and toss well.
  5. combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well.
  6. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
  7. Fold in blueberry mixture and vanilla.
  8. Pour batter into a 10 inch tube pan coated with cooking spray.
  9. BAke at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  10. Let cool in pan 10 minutes on wire rack; remove from pan.
  11. Combine powdered sugar and lemon juice in a small bowl; stir well.
  12. Drizzle over warm cake.
  13. Cut with a serrated knife.
  14. Points: 6.

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