Blueberry Lemon Pound Cake
Prep time
Cook time
Total time
This recipe has a marriage of fresh blueberries and fresh lemon. I added vanilla greek yogurt to make this cake moist and truly delicious.
Recipe type: Dessert
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1½ cups all purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup vanilla greek yogurt
  • ½ teaspoon vanilla extract
  • 3 large eggs
  • 2 tablespoons fresh squeezed lemon juice
  • ½ cup vegetable oil
  • 1 cup fresh blueberries
  • 1 teaspoon all purpose flour
  • 1 tablespoon lemon zest
  • 1 cup powdered sugar
  • 1 tablespoons fresh squeezed lemon juice
  1. Preheat oven to 350. Grease 9x5 loaf pan with butter, set aside for later.
  2. In a small bowl, mix the sugar and lemon zest until sugar is well coated.
  3. In a large mixing bowl, mix flour, salt, baking powder and the sugar/lemon zest mix.
  4. In a separate mixing bowl, beat the eggs add the yogurt, vanilla lemon juice and vegetable oil. Mix until combined.
  5. Pour the wet ingredients into the dry ingredients in the large mixing bowl. Gently stir
  6. Sprinkle the remaining teaspoon of flour over blueberries, toss to coat.
  7. Gently fold blueberries into the batter, until just mixed in.
  8. Pour batter into greased loaf pan.
  9. Bake for approximately 45-50 minutes. Inserting toothpick into center will let you know when it is fully baked.
  10. Allow to cool in the loaf pan for 15 minutes before turning out on the wire rack for cooling.
  11. While the cake is cooling, prepare glaze by adding powdered sugar to small mixing bowl.
  12. Add zest and lemon juice, stir until smooth. Add a touch of water if too thick or more sugar until the desired consistency.
  13. Pour glaze over cake, spreading to cover.
Recipe by My Perfect Bite at