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Lemon-Blueberry Pound Cake

Lemon-Blueberry Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
Another lemon and blueberry concoction that's refreshing and slightly tart. Good luck on only having one piece!

Photo Credit: Taste of Home

  • ⅓ cup butter, softened
  • 4 oz. cream cheese, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 tbsp grated lemon peel
  • 2 tsp vanilla extract
  • 2 cups fresh unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup lemon yogurt
  • 1-1/4 cups confectioners' sugar
  • 2 tbsp lemon juice
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10" fluted tube pan.
  3. 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.
  4. Toss blueberries with 2 tbsp flour.
  5. 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.
  6. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean (approx. 55-60 minutes). Cool in pan 10 minutes before removing to wire rack; cool completely.
  7. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake as icing.