This Lemon Blueberry Pound Cake has a distinct lemon flavor with a delicate cake crumband a finishing touch with a lemon drizzle over the cake. It is a great breakfast cake, but also easily works as a dessert. 

This Lemon Blueberry Pound Cake is lower in fat and is packed with lemon from using a lemon yogurt, and lemon zest in the cake recipe. The drizzle of lemon glaze just adds another delicious layer of lemon to this cake recipe.

A Long Time Family Favorite

I have always loved blueberries and that love of blueberries was passed on down to my oldest son. Every time I think of blueberries, I remember my mom feeding them to him in his high chair. The little babe couldn’t get enough!

My very favorite blueberry recipe is this Soft Blueberry Cookie with Lemon Glaze. Its a recipe I took from my Nanny that I adapted to make into my own and added blueberries to it, just because I love them so much! It’s a no brainer for me to have this pound cake recipe here or that it’s chock full of blueberries!

Blueberry Pound Cake with Lemon Glaze

What You Need To Make Lemon Blueberry Pound Cake

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*Please see the recipe card for full ingredient list and instructions to Blueberry Pound Cake*

Sugar

Butter

Cream Cheese, I use 1/3 less fat cream cheese but if you don’t care about the calories, you can use full fat and it will turn out just as good.

Blueberries

Lemon Yogurt

Lemons

Lemon Zester

10″ bundt Pan

A slice of cake on a white plate with a whole cake in the background

Tips and Substitutions

  • Grease the bundt pan well with solid shortening.
  • Use a piece of wax paper to apply the shortening to the bundt pan
  • Lightly flour the bundt pan with 1 tablespoon of flour to aid in releasing the cake from the pan once baked.
  • If desired, use a cooking spray made specifically for baking to grease the pan instead of shortening.
  • If using frozen blueberries, be sure that you do not thaw them out first. 
  • Slice the Blueberry Pound Cake with a serrated knife for easier cutting

Other Cake Recipes You May Like

Banana Pudding Poke Cake

Chocolate Mayonnaise Cake

Minty Boston Cream Crepe Cake

Pineapple Cake

Rustic Pound Cake with Meyer Maple Glaze

Salted Caramel Apple Cake

Southern Diner Cake

White Chocolate Cake

A slice of cake on a white plate with a whole cake in the background

Blueberry Pound Cake with Lemon Glaze

A blueberry bundt cake drizzled with a light lemon glaze
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Cake Recipe, No Bake Cheesecake Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 16
Calories: 298kcal
Author: Shelby Law Ruttan

Ingredients

  • 2 cups granulated sugar
  • 1/2 cup butter
  • 4 ounce 1/3-less-fat cream cheese sofrtened
  • 3 large eggs
  • 1 large egg white
  • 3 cups all-purpose flour divided
  • 2 cups fresh blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounce lemon low-fat yogurt
  • 2 teaspoons vanilla extract
  • Cooking spray
  • 1/2 cup powdered sugar
  • 4 teaspoons lemon juice

Instructions

  • Preheat the oven to 350. In a large mixing bowl, using a hand mixer, mix the sugar, butter, and cream cheese for 5 minutes, or until smooth and creamy
  • Add the eggs and egg white, 1 at a time, beating well after each addition.
  • Combine 2 tablespoons of the flour and the blueberries in a small bowl; toss well. .
  • In another mixing bowl, combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with flour mixture.
  • Fold in the blueberry mixture and the vanilla extract. Pour the cake batter into a 10-inch tube pan coated with shortening and dusted with flour or with cooking spray.
  • Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool the cake in the pan for 10 minutes; remove from pan. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.

Nutrition

Serving: 1slice | Calories: 298kcal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 245mg | Potassium: 106mg | Fiber: 1g | Sugar: 32g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

8 Comments

  1. Kevin July 18, 2008 at 1:01 am - Reply

    That blueberry pound cake looks really good!

  2. GrannyLooHoo July 18, 2008 at 1:12 am - Reply

    YUM!

  3. What A Dish! July 18, 2008 at 4:23 am - Reply

    That looks really good- I like Cooking Light recipes.

    Tim gets sad when I make goodies to give away, too. Lol.

  4. Jenny July 18, 2008 at 6:20 pm - Reply

    Gorgeous!! I am a huge blueberry fan! Really nice looking cake.

  5. Megan July 18, 2008 at 9:12 pm - Reply

    Cooking light blueberry pound cake. How can you go wrong with that combo? YUM!

  6. noble pig July 19, 2008 at 3:36 am - Reply

    Well it looks like a hit! I love the way the blueberries have that exploded look.

  7. cookinpanda July 19, 2008 at 4:05 am - Reply

    Mmm this is nice. I’m going blueberry picking this weekend, so I need to start figuring out what to make with them!

  8. familiabencomo July 25, 2008 at 11:42 pm - Reply

    You spoil every one!!! Keep it up so that you can get those pie weights that you keep hinting for. This cake looks D-lish & blueberries are super-healthy for all of us.

    xoxox Amy

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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