User's avatarJoey B

Lemon Blueberry Poundcake

I love a thick dense cake and also a tart citrus lemon to go with fresh picked blueberries

Time1 1/2 hours
Yield16 slice bundt cake
Recipe of Lemon Blueberry Poundcake by Joey B

Ingredients

  • cake
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • lemon zest from 1 lemon
  • 1 cup plain yogurt
  • 2 1/2 cups flour +
  • 1 1/2 tsp baking powder
  • dash of salt
  • 2 cups fresh blueberries
  • glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Steps

  1. Cream together softened butter and sugar with hand mixer. Add eggs in one by one. Lastly add in vanilla and lemon zest.
  2. Fold in 1 cup of yogurt. This gives the cake its fullness. I use plain but vanilla will also work.
  3. Combine all dry ingredients and then work into the batter.
  4. Before adding in the blueberries, dust them with a few tablespoons of flour. This keep them from sinking to the bottom of the mold.
  5. Oil and dust your bundt pan with flour before filling with batter. Otherwise it will stick on release. After filling with batter, give a few taps on the counter to free of any air bubbles before cooking.
  6. Bake at 350° for at least one hour, checking on it regularly. It should finish a golden brown. Let cool for at least 10 mins before trying to release from the pan.
  7. Once fully cooled, drizzle lemon glaze over the top.