Blueberry Lemon Pound Cake
Blueberry Lemon Pound Cake! This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.
Servings: 12 slices
Ingredients
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 cup vanilla Greek yogurt
- ½ teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
- ½ cup vegetable oil
- 1 cup blueberries cleaned and dried
- ½ tablespoon all-purpose flour
Glaze
- zest of 1 lemon
- 1 cup powdered sugar
- 1 ½ tablespoons lemon juice can sub with some half and half or heavy cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan (mine is 9 x 5-inch) with baking spray and set aside.
- In small bowl combine 1 tablespoon lemon zest and 1 cup granulated sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
- In a large bowl, mix together 1 ½ cups all-purpose flour, ¼ teaspoon salt, 2 teaspoons baking powder, and sugar zest mixture. Whisk together to combine.
- In another medium bowl, beat 3 large eggs, add in 1 cup vanilla Greek yogurt, ½ teaspoon vanilla extract, 1 tablespoon lemon juice, ½ cup vegetable oil, and stir until combined.
- Pour the wet ingredients into the dry and stir gently to mix.
- Toss 1 cup blueberries with ½ tablespoon all-purpose flour. Once batter is mostly mixed, gently fold in the blueberries.
- Pour the batter into the loaf pan. Using the back of the spoon, evenly spread the batter.
- Bake for approximately 50 minutes. The top will be browned, and a toothpick inserted into the middle will come out clean once done. Allow to cool in the pan for about 10 minutes, then turn the pan upside down to remove the bread from the pan. Move the loaf to a wire rack to continue cooling.
- While the bread is cooling, you can prepare the glaze. In a small bowl, add 1 cup powdered sugar, then the zest of 1 lemon. Pour in 1 ½ tablespoons lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!), then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain the desired consistency.
- Pour the glaze over the cooled bread. Serve immediately or store bread in a sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.
Notes
Updated on June 7, 2021
Originally Posted on March 9, 2017
Nutrition
Calories: 286kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 143mg | Potassium: 49mg | Fiber: 1g | Sugar: 29g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg
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