Lemon Blueberry Pound Cake

READY IN: 1hr 40mins
Recipe by kimbearly

i got this out of cooking light a few years back. it is my oldest sons first choice for a birthday cake! i have made it in a regular loaf pan with good results. i also double the batch to freeze for later.enjoy!!!

Top Review by KWB5015

This was great. I did not do any of the fat-reducing techniques and I used dried blueberries. It did get pretty dark, so I recommend a lower oven shelf or a sheet of aluminum foil over it for at least 1/2 the cooking time. Doubled it, it made it two really chubby loaves (using the long and thin European style loaf-pans) and glazed it with the juice of two lemons mixed with 1/2 cup sugar and 1/2 cup limoncello. I originally made it as a 'thank you' gift, but in the end decided it was too good to give away! LOL. I bought him a bottle of wine instead.

Ingredients Nutrition

Directions

  1. preheat oven to 350 degrees.
  2. beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
  3. add eggs and egg white, 1 at a time, till each is well blended.
  4. save 2 tablespoons of flour and set aside.
  5. add remaining flour to batter with baking powder,soda, and salt.
  6. add yogurt and mix well.
  7. mix remaining flour with blueberries till coated.
  8. add blueberries and vanilla, mix by hand to incorporate berries without mashing.
  9. bake in a greased tube pan at 350 degrees for 70 miutes.
  10. cool for 10 minutes and remove from pan.
  11. in a small bowl mix lemon juice and powdered sugar till syrupy.
  12. drizzle over cake.

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