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.
You 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!
Love the classic combination of lemons and blueberries …explosion of flavors! I also love the ease of making pound cakes. Thanks so much for sharing 🙂
Pound cakes are so simple yet often so elegant too. They never lose their appeal. Love the blueberry addition.
Oh boy! I’m a sucker for pound cake. Blueberry and lemon is a perfect flavor pairing. Beautiful photos.
Mmmm you can’t beat a simple pound cake recipe! These blueberries look so plump and juicy too. Great recipe!
These blueberries were plump, but I have to admit, I’m crazy-nuts for wild blueberries when I can find them.
Blueberries and lemon is one of the best combinations ever! I love pound cakes, they’re easy to make and perfect for breakfasts!
I 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.
What 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!
I 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.
I’ve been seeing blueberries all over the place, I’m still baking with them!
This would be a perfect thing for breakfast!
I adore pound cake for breakfast, when I’m not having my green smoothie, of course 😉
Thank you for all these..I am fit to be tied to the oven for a bit today!