Lemon Blueberry Pound Cake

"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!!!"
photo by chia2160 photo by chia2160
photo by chia2160
photo by Teresa J. photo by Teresa J.
Ready In:
1hr 40mins




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

Questions & Replies

  1. never mind....I just saw kimbearlys comment! Thanks!
  2. Can I use a loaf pan?


  1. 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 I originally made it as a 'thank you' gift, but in the end decided it was too good to give away!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.
  2. So good but tastes better with 0%Greek yogurt and lemon juice. And I didn't coat the blueberries with flour I folded them into the batter.
  3. i was all out of yogurt so I used mayonaise, halfing the asked portions... that didnt change a thing on this cake,, was excellant. moist tender and OMG GOOD. Thank you so much for posting..
  4. I made this for a family gathering. I used Greek yogurt, and lemon flavoring added about 1 tsp of orange rind. I used 4 eggs. I also put orange rind w/ powered sugar (1/2) bag and 2 ozs. Cream cheese into a nice frosting w/ almond milk. Killer! I used Pam on an Angel Food Cake Pan and sugared the bottom, sides and tube. Baked it for 70 min. Oven turned off left in for 15 extra min.
  5. Really good! Used frozen wild blueberries, stonyfield farms lemon yogurt, regular butter and since my eggs were huge, omitted the extra egg white. Excellent cake with a light and moist texture. Will make again! Thanks for sharing the recipe!


  1. Instead of lemon yogurt I used 0% milk fat Greek yogurt with 2-5 tbsp lemon juice



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