Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake recipe | theviewfromgreatisland.com

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!

Blueberry Lemon Pound Cake

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.

Blueberry Lemon Pound Cake with fresh blueberries

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.

A blueberry lemon pound cake with glaze and fresh blueberries

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 | theviewfromgreatisland.com
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3.46 from 33 votes

Blueberry Lemon Pound Cake

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!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8 - 10 servings
Author Sue Moran

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 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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.

 

 

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37 Comments

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    Please rate this recipe!




  • Reply
    Carolyn Haas
    August 2, 2021 at 6:54 am

    5 stars
    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.

    • Reply
      Sue Moran
      August 2, 2021 at 7:06 am

      Thanks so much for coming back to let me know Carolyn, I don’t know what happened to your original review!

  • Reply
    Jane
    March 22, 2021 at 2:20 am

    5 stars
    Love this recipe!

  • Reply
    Sue
    November 7, 2020 at 3:40 am

    1 star
    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…

  • Reply
    Shelly Ficerai
    March 10, 2019 at 5:25 am

    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

    • Reply
      Sue
      March 10, 2019 at 8:38 am

      You could, and I would use them from frozen. That sounds delicious!

      • Reply
        Shelly
        March 11, 2019 at 7:00 pm

        Ok great thanks! I will report how it goes.

  • Reply
    sandi
    October 31, 2017 at 1:10 pm

    can you make this into mini loaves? if so temp and time? im loving all your recipes!!!

    • Reply
      Sue
      October 31, 2017 at 4:18 pm

      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.

      • Reply
        sandi
        November 1, 2017 at 2:29 pm

        I made your cranberry bars today they were beautiful and delicious!

  • Reply
    Jay
    September 1, 2016 at 3:13 am

    5 stars
    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!

    • Reply
      Sue
      September 1, 2016 at 9:37 am

      Thanks Jay, I’m so glad you enjoyed it.

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