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Lemon-Blueberry Pound Cake Recipe

Lemon-Blueberry Pound Cake Recipe photo by Taste of Home

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This is a refreshing dessert, perfect with ice cream, and a staple at our family barbecues.

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Lemon-Blueberry Pound Cake Recipe

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

Yield: 12 Servings

25 55 80

Ingredients

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
1 tablespoon grated lemon peel
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 (8 ounces) lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
1/4 cup lemon juice

Directions

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, one at a time, beating well after each addition. Beat in lemon peel 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 at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.

Editor's Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

Nutritional Facts 1 slice equals 434 calories, 10 g fat (6 g saturated fat), 78 mg cholesterol, 281 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Lemon-Blueberry Pound Cake in Taste of Home February/March 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon-Blueberry Pound Cake

Lemon-Blueberry Pound Cake

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(1-9) of 9 reviews

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Reviewed on Apr. 14, 2013 by TeriHable

Very good. Will make again.

Reviewed on Mar. 19, 2013 by vbrooks0620@gmail.com

I cut this recipe in half to prepare for my husband and I. I prepared it in a loaf pan and it was very delicious! This is one of our new favorites.

Reviewed on Feb. 24, 2013 by Carolad@comcast.net

Wow! My husband flipped over this cake! I did not have a tube pan, so I used two 9" round pans. I expanded on the glaze to make it into a frosting: I added 4 oz of cream cheese, and 5 or so tablespoons of butter and whipped it all together. This made an excellent cake perfect.

Reviewed on Feb. 23, 2013 by MerryTan

I made this a couple of weeks and it was great! I love to bake desserts with fruit. It was also easy to make. It will be something that I make over and over again.

Reviewed on Feb. 10, 2013 by K9ChemoNurse

FANTASTIC!!! Raves at work. Making 2 today, one for a supper gathering, the other for work. Moist, lemony and blueberrie....scrumptious! Now a go to recipe. :o)

Reviewed on Feb. 08, 2013 by mmmmmmmmmmm

worth the calories

Reviewed on Feb. 03, 2013 by KLSmith

We made this for a birthday celebration and it was a hit! The blending of Lemon and Blueberries was Great!!

Reviewed on Jan. 31, 2013 by Itsmemjm@gmail.com

Phenomenal!!!!!

Reviewed on Jan. 25, 2013 by salapril

Absolutely the best blueberry cake I have ever made... and my husband totally agrees... as did the ladies of my quilting group.