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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!
- 10 servings
juice of 1 lemon
all-purpose flour plus 1 Tbsp extra for tossing with the blueberries
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.
so many pound cakes, so little time...
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https://theviewfromgreatisland.com/blueberry-lemon-pound-cake/ June 12, 2016