Lemon Blueberry Pound Cake
Ingredients
-
1¾
cups
granulated sugar
-
½
cup
unsalted butter, softened
-
½
cup
cream cheese, softened
-
3
large
eggs
-
1
Tbsp
zest of lemon
-
¼
cup
fresh lemon juice
-
2
tsp
vanilla extract
-
3
cups
all-purpose flour, divided
-
2
cups
blueberries, fresh or frozen
-
1
tsp
baking powder
-
½
tsp
baking soda
-
½
tsp
salt
-
8
oz
Greek yogurt, plain, vanilla or lemon
-
½
cup
sifted powdered sugar
-
4
tsp
fresh lemon juice for glaze
-
as needed
spray
cooking spray
Instructions
- Preheat the oven to 350°F and prepare a tube pan with cooking spray.
- In a large bowl, whisk together all but two tablespoons of flour, baking powder, baking soda, and salt.
- In a stand mixer, whip together sugar, butter, and cream cheese until well blended.
- Add eggs one at a time, beating well after each addition, and scrape down the bowl as needed.
- Mix in vanilla extract, lemon juice, and lemon zest.
- Add half of the flour mixture and mix just enough to combine.
- Incorporate yogurt and mix just enough to combine.
- Add the remaining flour mixture and mix until just combined.
- Toss blueberries with the reserved flour to coat, then fold them into the batter gently.
- Pour the batter into the prepared pan and tap it to remove air bubbles.
- Bake for 60-75 minutes until a skewer inserted comes out clean.
- Cool the cake for 10 minutes, then remove it from the pan and cool completely on a wire rack.
- Whisk powdered sugar and lemon juice for the glaze, then drizzle it over the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
394
Total fat
13g
Total carbohydrates
63g
Total protein
8g
Sodium
199mg
Cholesterol
77mg
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