Not-So Healthy - Healthier Blueberry Lemon Pound Cake

READY IN: 1hr 20mins
Recipe by JungleLove

This is a slightly lightened up version of a pound cake I adapted from TasteFood food blog. It's delicious and easy! **** I use frozen blueberries (not thawed) It will take about 7-10 minutes longer to bake if using frozen.....

Top Review by Sydney Mike

I always enjoy the combo of lemon & blueberries, & this pound cake is right in there! And, I especially liked the use of the Greek yogurt AND the whole wheat flour, which gives the loaf a whole new dimension! Will definitely be making this one again! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef] Want to know more about PAC? Click onto this link =

Ingredients Nutrition


  1. Preheat oven to 350 F.
  2. Grease and flour a loaf pan.
  3. In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
  4. Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
  5. Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
  6. Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
  7. Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
  8. Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.

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