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
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
glaze
- 1 1/2 cups confectioner’s sugar
- Lemon juice
Instructions
- Set oven to 350F
- Lightly spray a standard 9×5 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.
Notes
so many pound cakes, so little time…
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.
Sure does sound delicious. Could I please have the measurements in metric system since I am in India? Thanks in advance.
Just added that, you’ll see a button for it at the end of the ingredients.
Heaven!! Taking a slice from the fridge for breakfast every morning this week has been such a treat!! I added the juice of a second lemon and lemon extract to the batter because I like my lemon desserts extra lemony and did 1/2 greek yogurt, 1/2 sour cream and it is PERFECT!!! I’ll use this recipe for years to come.
thanks Tara!
I made this delicious pound cake about a month ago and left a review which isn’t showing up. Wanted to let you know that it turned out perfectly for me and was enjoyed by both my husband and me.
Thanks so much for coming back to let me know Carolyn, I don’t know what happened to your original review!
Love this recipe!
I made this recipe the other day and it collapsed when I took it out after 60 minutes. I’m not quite sure what went wrong…Double checked ingredients…all included in correct proportion. I did use sour cream instead of yogurt…
I have frozen mulberries from last summer. Can I use them in this recipe? If so, should I thaw them first or use frozen? Thanks
You could, and I would use them from frozen. That sounds delicious!
Ok great thanks! I will report how it goes.
can you make this into mini loaves? if so temp and time? im loving all your recipes!!!
You 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.
I made your cranberry bars today they were beautiful and delicious!
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!
Thanks Jay, I’m so glad you enjoyed it.