Lemon Blueberry Pound Cake

5 from 21 votes

Lemon Blueberry Pound Cake

My lemon blueberry pound cake, with its bright, fresh lemon flavor and tender, delicate crumb, makes it perfect for any occasion.

Prep Time12

Cook Time1

Total Time1 12

Course: Dessert

Cuisine: American

Servings:

Calories: 394kcal

Author: Chef Dennis Littley

Equipment

Tube Pan

Ingredients

1 ¾ cups granulated sugar
½ cup unsalted butter softened
½ cup cream cheese softened
3 large eggs
Zest of 1 lemon about 1 Tbsp
¼ cup fresh lemon juice
2 teaspoon vanilla extract
3 cups all-purpose flour divided
2 cups blueberries fresh or frozen
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 oz Greek yogurt plain, vanilla or lemon
cooking spray
½ cup sifted powdered sugar
4 teaspoon fresh lemon juice

Instructions

Preheat oven to 350 degrees F.
Spray a tube pan liberally with cooking spray and set aside until needed.
*You can use a bundt pan, but it may stick a little to the pan.
Add all but two tablespoons of the all-purpse flour, baking powder, baking soda, and salt, to a large bowl. Whisk to combine.
Add the granulated sugar, unsalted butter, and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer). Whip at medium speed for 4-5 minutes until well blended.
Add the eggs one at a time, beating well after each addition.
*Scrape down the sides and bottom of the bowl with a rubber spatula.
Add the vanilla extract, lemon juice, and lemon zest to the wet ingredients, and mix to combine.
Add half of the flour mixture to the wet ingredients, mixing just enough to combine.
Add the yogurt to the mixture, mix to combine, then add the remainder of the flour mixture and mix just enough to combine.
*Overmixing will activate the gluten, making the cake tough.
Sprinkle 2 tablespoons of flour over the blueberries, then gently toss the berries to coat with the flour.
*This will keep them from coming to the top of the cake while baking.
Add the floured berries to the batter and gently fold the blueberries into the batter by hand.
Pour the batter into the prepared pan and sharply tap the pan once on the counter to remove air bubbles.
Place the cake pan on the center rack of the preheated oven and bake for 60 - 75 minutes, or until a wooden skewer inserted in the center comes out clean.
Place the cake pan on a wire rack to cool for 10 minutes.
Carefully loosen the cake from the sides of the pan with a butter knife, and gently remove the cake from the pan placing it back on the wire rack to cool completely.
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle the glaze over the cooled cake.
Cut with a serrated knife and serve.

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