Blueberry Pound Cake

Recipe by Muffin Goddess
READY IN: 1hr 40mins




  • Preheat oven to 350 degrees F.
  • Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
  • Add eggs and egg white, 1 at a time, beating well after each addition.
  • Beat in vanilla.
  • Lightly spoon flour into dry measuring cups, and level with a knife.
  • Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
  • Combine remaining flour, baking powder, baking soda, and salt.
  • Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
  • Fold in blueberries.
  • Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
  • Sharply tap pan once on counter to remove air bubbles.
  • Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
  • Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
  • Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
  • Cut into slices using a serrated knife.