Lemon Blueberry Pound Cake Recipe

Course Dessert
Author Kelly Meier


  • 2 1/2 cups Flour All-Purpose
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Butter Room Temperature
  • 1 cup Packed Brown Sugar
  • 1 cup Granulated Sugar
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Vanilla Or Lemon Greek Yogurt
  • 2 cup Blueberries


  • Preheat oven to 350.
  • Whisk together the flour with baking powder and salt in a small bowl. Set aside.
  • In a large mixing bowl, cream together the butter and sugars on high speed. Add the eggs one at a time, mixing throughly after each egg. Beat in vanilla extract.
  • On low speed, add flour mixture a little at a time, alternating with the greek yogurt.
  • In a separate bowl, toss the two cups of blueberries with a little flour to coat them. Fold into the batter.
  • Generously coat the bundt pan with cooking spray and spread batter into pan.
  • Bake cake for about 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool completely before removing from pan.