Blueberry Pound Cake

Lemon Blueberry Cornmeal Cake

Lemon-Raspberry Streusel Cake

Cranberry-Orange Pound Cake

Blueberry Sour Cream Pound Cake

Blueberry-Peach Pound Cake

Lemon Blueberry Coffee Cake

Lemon Sour Cream Pound Cake

Easy Lemon Pound Cake

Blueberry Lemon Cake

Lemon Cake

Almond-Lemon Pound Cake

Lemon Pound Cake Muffins

Baked Lemon Pound Cake

Raspberry Lemon Cake

Lemon-Buttermilk Pound Cake

Lemon Pecan Pound Cake

Cranberry-Filled Orange Pound Cake

Makeover Lemon Pound Cake

Home Dishes & Beverages Cakes Bundt Cakes

Lemon-Blueberry Pound Cake

Name: Lemon-Blueberry Pound Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 1/3 cup butter, softened; 4 ounces cream cheese, softened; 2 cups sugar; 3 large eggs, room temperature; 1 large egg white, room temperature; 1 tablespoon grated lemon zest; 2 teaspoons vanilla extract; 2 cups fresh or frozen unsweetened blueberries; 3 cups all-purpose flour, divided; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup lemon yogurt; GLAZE:; 1-1/4 cups confectioners' sugar; 2 tablespoons lemon juice

Add a Review

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 55 min. + cooling

Makes

12 servings

Updated: Sep. 04, 2023

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois

Ingredients

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.

Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Lemon-Blueberry Pound Cake Tips

Why do my blueberries sink in my cake?

Blueberries sink to the bottom of cakes because they are most likely heavier than the batter and denser due to all the juices they contain. To prevent the blueberries from sinking in your lemon-blueberry pound cake (or other cakes!), toss the blueberries in a little flour before them adding into the batter.

Should lemon-blueberry cake be refrigerated?

This lemon-blueberry cake does not need to be refrigerated if it will be consumed within a few days. You can leave it on the counter wrapped in plastic wrap or covered (find more tips on how to store baked goods). If the cake won’t be eaten right away, wrap it tightly in plastic wrap and keep it in the refrigerator for up to about a week or freeze for up to two months.

What is the difference between a pound cake and a regular cake?

Pound cake is typically more dense than regular cake and topped with a glaze rather than frosting. Traditionally, it was made with a pound each of butter, sugar, flour and eggs—hence the name pound cake"!

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 piece: 434 calories, 10g fat (6g saturated fat), 78mg cholesterol, 281mg sodium, 80g carbohydrate (54g sugars, 1g fiber), 7g protein.