First Published: July 17, 2008… Last Updated: December 1, 2020
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!
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*
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.
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.
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.
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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