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  • Writer's pictureCheyenne

Lemon Blueberry Pound Cake


½ cup butter, room temp.

Zest of 1 lemon

1 tsp vanilla extract

2 tbsp fresh lemon juice

2/3 cup granulated sugar

2 eggs

¾ cup plain yogurt

1 ½ cup flour

½ tsp salt

1 tsp baking powder

¾ cup blueberries

1 tsp flour


1 ½ cup powdered sugar

2 tbsp fresh lemon juice


  1. To large bowl, add butter, lemon zest, vanilla, lemon juice, and sugar. Using a stand mixer or hand blender, blend until nice and creamy

  2. Beat in the eggs, 1 at a time

  3. Add in yogurt and keep blending until well incorporated

  4. To separate bowl, add flour, salt, and baking powder. Give a good whisk to incorporate

  5. Add dry ingredients to wet batter. Start mixing using a spatula, then finish with a hand/stand mixer until just coming together. You do not want to over mix

  6. To blueberries, coat with 1 tsp flour. This helps prevent the blueberries from all sinking to the bottom

  7. Use spatula to fold blueberries into the batter

  8. Pour batter into a greased and parchment lined loaf pan, use spatula to smooth out

  9. Bake at 350 F for 60-70 minutes, or until toothpick comes out clean. Allow to cool for 30 minutes

  10. While cake is cooling, prepare glaze. Add powdered sugar and lemon juice to bowl, and mix until creamy. Add tsp increments of juice if too thick, or tbsp amounts of powdered sugar if too thin

  11. Pour glaze over cake and smooth out. Allow at least an hour for glaze to set

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