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!
Servings: 8 - 10 servings
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.
Notes
so many pound cakes, so little time...
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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