Blueberry Lemon Pound Cake is a quick and easy one bowl 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, and BLUEBERRY LEMON SHORTCAKE!
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!
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 it 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.
Don’t forget to pin this Blueberry Lemon Pound Cake!
so many pound cakes, so little time…
30 Comments
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.