My Blueberry Lemon Pound Cake is a quick and easy one bowl loaf cake recipe that showcases one of my favorite flavor combinations for spring and summer!
I don’t know about you but I can’t resist the combination of blueberries and lemon, it’s such a juicy, bright pairing, and they bring out the best in each other in this delicious pound cake. I’ve used the same flavor combination in my Blueberry Lemon Bars, my Blueberry Lemon Shortcake, and one of my all time favorites, my Blueberry Zucchini Snack Cake with lemon Buttercream.
Blueberries are plentiful and cheap in the summer, so this will be our breakfast for the next couple of days, and I wouldn’t be surprised if it makes another appearance around here pretty soon. It also makes a great snack, or a lovely dessert served warm with a scoop of vanilla ice cream.
I love quick breads that use oil rather than butter because they’re so easy to throw together. No waiting for a stick of butter to soften on the counter ~ grab a bowl and a whisk and you’re good to go with this one! The hardest part is waiting while it bakes!
Reader Rave ~
“Made this last night and subbed sour cream for the yogurt like you suggested. Huge hit!
I love simple recipes that you can whip up in one bowl with a whisk and not have to dirty half the kitchen. Thank you!” ~ Jay
Blueberry Lemon Pound Cake is a quick and easy one bowl loaf cake recipe that showcases one of my favorite flavor combinations for spring and summer!
Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup sugar
- 1 cup Greek yogurt
- juice of 1 lemon
- 2 cups all-purpose flour (plus 1 Tbsp extra for tossing with the blueberries)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup blueberries
- 1 1/2 cups confectioner's sugar
- Lemon juice
Instructions
- Set oven to 350F
- Lightly spray a standard 9x5 loaf pan.
- Whisk together the oil, eggs, vanilla, sugar, yogurt, and lemon juice.
- Add the flour, baking powder, and salt, and blend well.
- Toss the blueberries with 1 tablespoon of flour, and fold them into the batter.
- Turn the batter into the pan and bake for 50-60 minutes, or until risen and done in the center, check with a toothpick.
- Let the cake cool before glazing.
- To make the glaze mix enough lemon juice with the sugar to make a spreadable consistency, start with 3 tablespoons.. Use more lemon juice to thin it, or add sugar to thicken.
make my blueberry lemon pound cake your own ~
- This cake would work well with a variety of summer berries–try blackberries or raspberries instead of the blueberries!
- You can also play with the flavoring in the glaze–vanilla or almond extract would be a nice addition, and you can thin it with a little milk or cream instead of the lemon juice if you prefer.
- To make a richer cake, use sour cream instead of the yogurt.
- If you want to make this cake ahead, wrap it well in plastic and wait to glaze it until you are ready to serve.
Thanks for pinning this Blueberry Lemon Pound Cake!
so many pound cakes, so little time…
33 Comments
Shelly Ficerai
March 10, 2019 at 5:25 amI have frozen mulberries from last summer. Can I use them in this recipe? If so, should I thaw them first or use frozen? Thanks
Sue
March 10, 2019 at 8:38 amYou could, and I would use them from frozen. That sounds delicious!
Shelly
March 11, 2019 at 7:00 pmOk great thanks! I will report how it goes.
sandi
October 31, 2017 at 1:10 pmcan you make this into mini loaves? if so temp and time? im loving all your recipes!!!
Sue
October 31, 2017 at 4:18 pmYou can certainly bake this in mini loaf pans, Sandi, at the same temp, for maybe 30 minutes, give or take. Check on the earlier side, though, in case your oven temperature is off.
sandi
November 1, 2017 at 2:29 pmI made your cranberry bars today they were beautiful and delicious!
Jay
September 1, 2016 at 3:13 amMade this last night and subbed sour cream for the yogurt like you suggested. Huge hit!
I love simple recipes that you can whip up in one bowl with a whisk and not have to dirty half the kitchen. Thank you!
Sue
September 1, 2016 at 9:37 amThanks Jay, I’m so glad you enjoyed it.
Jovana
August 17, 2016 at 8:53 pmThank you for sharing your recipes! I’ve been baking different cakes and pound cakes from your website for like a week now and sending them to my parents-in-law who this I have a talent now! Obviously, I am not the talented one since all I do is follow your recipes :)
Today is the turn to bake this beauty. I’m super excited to see how it turns out. One quick question though, with these ratios it seems like the batter will be very loose? Is that right? Thanks!
Andie
July 19, 2016 at 6:42 pmI prefer butter. Is it a 1:1 conversion?
Sue
July 19, 2016 at 8:24 pmI think you can do that, Andie, using the same amount of melted and cooled butter.
Joan
June 25, 2016 at 11:18 amI just made this wonderful blueberry lemon pound cake exactly as the recipe said.
It started to get brown on top after 30 minutes so I let it bake 5 more minutes.
Tested it and it was done.
The next time I make it I will add some spices to jazz it up.
My friends enjoyed it soooo much. thank you.
Laura | Tutti Dolci
June 15, 2016 at 5:43 pmSuch a dreamy pound cake, blueberry and lemon are the way to my heart. Must share this on FB tonight! :)
Sara
June 14, 2016 at 10:22 pmI agree with you on oil vs butter, who wants to wait for butter to soften? ;) This looks fabulous!
Maggie @ Omnivore's Cookbook
June 14, 2016 at 7:25 amCan’t believe the recipe is so simple yet it yields a perfect texture. Love the idea of using Greek yogurt and lemon juice. It’ll be dangerous to put this cake in the house, because the whole thing will be gone in a day!
Annatjie
June 14, 2016 at 3:37 amCan I use frozen blueberries? I live in South Africa and it’s Winter right now. I need to make this pound cake a.s.a.p?
Robyn @ Simply Fresh Dinners
June 13, 2016 at 3:14 pmOh my goodness, Sue. This is just so darn delicious looking! Lemon and blueberries are divine and always feel like such a special treat. LOVE this!
cheri
June 13, 2016 at 7:38 amThis pound cake looks delicious, love this combination and the fact that you used oil instead of butter.
Jennifer @ Seasons and Suppers
June 13, 2016 at 6:32 amAbsolutely gorgeous and my favourite flavours, too! Shared!!
Chris Scheuer
June 12, 2016 at 5:17 pmYou are truly the pound cake queen! I love everything about this beautiful, drool-worthy loaf. Well, everything except the fact that it’s here on my computer instead of here on my counter!
maria
June 12, 2016 at 1:21 pmLove the classic combination of lemons and blueberries …explosion of flavors! I also love the ease of making pound cakes. Thanks so much for sharing :)
Georgina Ingham | Culinary Travels
June 12, 2016 at 12:24 pmPound cakes are so simple yet often so elegant too. They never lose their appeal. Love the blueberry addition.
Jackie
June 12, 2016 at 12:23 pmOh boy! I’m a sucker for pound cake. Blueberry and lemon is a perfect flavor pairing. Beautiful photos.
Emma @ Supper in the Suburbs
June 12, 2016 at 11:47 amMmmm you can’t beat a simple pound cake recipe! These blueberries look so plump and juicy too. Great recipe!
Sue
June 12, 2016 at 12:25 pmThese blueberries were plump, but I have to admit, I’m crazy-nuts for wild blueberries when I can find them.
Diana
June 12, 2016 at 10:46 amBlueberries and lemon is one of the best combinations ever! I love pound cakes, they’re easy to make and perfect for breakfasts!
Sue
June 12, 2016 at 11:42 amI think that’s why I make pound cakes over and over again, they are so easy, and there are so many ways to customize them.
Tricia @ Saving room for dessert
June 12, 2016 at 8:54 amWhat a perfect cake! I need to try the oil instead of butter trick and love the you have yogurt in the recipe too. AND … the cake is absolutely gorgeous and so are the photos :) Sharing and pinning and wishing I had a great big slice! Those are some beautiful blue berries. Thanks for the recipe!
Angie@Angie's Recipes
June 12, 2016 at 7:03 amI have been thinking to make a cake with blueberries…here you go, with this gorgeous blueberry pound cake..and paired so well with that sweet tangy lemon icing.
Sue
June 12, 2016 at 8:17 amI’ve been seeing blueberries all over the place, I’m still baking with them!
Medeja
June 12, 2016 at 4:40 amThis would be a perfect thing for breakfast!
Sue
June 12, 2016 at 8:18 amI adore pound cake for breakfast, when I’m not having my green smoothie, of course ;)
monique
June 12, 2016 at 4:24 amThank you for all these..I am fit to be tied to the oven for a bit today!