Lemon Blueberry Pound Cake
Summer is high season for blueberries and this lemon blueberry pound cake made with Greek yogurt is the perfect way to indulge!
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt reduce by half if using table salt
- 3/4 cup sugar
- 3/4 cup Greek yogurt non-fat or whole milk either will work
- 1 teaspoon vanilla extract
- 1/2 cup canola oil
- 2 eggs
- 1/4 cup lemon juice
- 1 cup blueberries
Lemon Glaze
- 2 tsp lemon zest
- 2 tsp fresh lemon juice can add additional juice 1 tsp at a time to reach desired consistency
- 16 tbsp powdered sugar
Instructions
- Preheat oven to 350 degrees. Wash the blueberries. Pick out and throw away any blueberries that have mold or white fuzz on them.
- Whisk together flour, baking powder and salt in a small bowl and set aside.
- Next, beat eggs, sugar, oil, lemon juice, vanilla and Greek yogurt together until mostly smooth.
- Next, add flour, baking powder and salt. Mix until just combined. If there are a few lumps that's ok. Add the blueberries and gently fold into batter.
- Pour batter into a well greased bread pan. Bake at 350 degrees for 45-50 minutes or until just baked through. The center will continue to bake as it cools, so be wary of over baking.
- To make Lemon Glaze, whisk together lemon zest, lemon juice and powdered sugar until smooth. For a thicker consistency, continue adding powdered sugar one tablespoon at time. For a thinner consistency, reduce amount of powdered sugar or add additional lemon juice or water one teaspoon at a time. Let pound cake cool completely before drizzling or the the glaze will melt off. Can make up to two days ahead of time. Keep covered at room temperature for two days or store wrapped in the fridge up to a week.
Nutrition
Calories: 257kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 232mgPotassium: 62mgFiber: 1gSugar: 25gVitamin A: 47IUVitamin C: 4mgCalcium: 61mgIron: 1mg
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