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Lemon-Blueberry Pound Cake

 Lemon-Blueberry Pound Cake
This is a refreshing dessert, perfect with ice cream, and a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
12 ServingsPrep: 25 min. Bake: 55 min. + cooling


  • 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 McCormick® Pure 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:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons lemon juice


  • 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, 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

2 of 2

Lemon-Blueberry Pound Cake (continued)

Directions (continued)

  • 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. 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.