Packed full of yummy blueberries with just a hint of lemon, this lemon blueberry pound cake recipe makes a refreshing and delicious dessert for summer!
Course Dessert
Cuisine American
Keyword lemon, lemon blueberry pound cake
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Servings 12
Calories 419kcal
Author Kelly Meier
Ingredients
2 1/2cupsFlourAll-Purpose
2tspBaking Powder
1/2tspSalt
1cupButterRoom Temperature
1cupPacked Brown Sugar
1cupGranulated Sugar
4Eggs
1tspVanilla Extract
1cupVanillaOr Lemon Greek Yogurt
2cupBlueberries
Instructions
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.