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- 1
Get set up
Preheat your oven to 350 degrees and grease and flour a 10-inch fluted tube (Bundt) pan. Make sure your butter, cream cheese, and eggs are at room temperature first — room-temperature ingredients whip together into a smoother, fluffier batter, and cold ones fight you the whole way.
- 2
Cream the butter, cream cheese, and sugar
In a large bowl, beat the softened butter, cream cheese, and sugar until blended and light. This step is where you build the cake's tender crumb, so give it a couple of minutes — you're beating tiny air pockets into the fat that help the cake rise.
- 3
Add the eggs and flavor
Add the 3 eggs and the egg white one at a time, beating well after each addition. Adding them one at a time keeps the batter from breaking. Beat in the lemon zest and vanilla.
- 4
Flour the blueberries
Toss the blueberries with 2 tablespoons of the flour until lightly coated. Don't skip this — that thin flour coat is what keeps the berries suspended instead of sinking to the bottom of the cake.
- 5
Combine wet and dry
In another bowl, whisk the remaining flour with the baking powder, baking soda, and salt. Add this to the creamed mixture alternately with the lemon yogurt, beating after each addition just until combined. Alternating keeps the batter from getting overworked, which is what turns pound cake tough. Gently fold in the floured blueberries.
- 6
Bake
Transfer the batter to the prepared pan and bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes — just long enough for the cake to set so it releases cleanly — then turn it out onto a wire rack to cool completely.
- 7
Glaze
In a small bowl, stir the confectioners' sugar and lemon juice until smooth, then drizzle over the fully cooled cake. Wait until it's cool or the glaze will melt right off instead of setting into that pretty ribbon.
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Lemon Blueberry Pound Cake
Created by: SugarAndButter
Ingredients
- 1/3 cup butter
- 4 oz cream cheese
- 2 cup sugar
- 3 eggs
- 1 egg white
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 2 cup blueberries
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup lemon yogurt
- 1 1/4 cup confectioners' sugar
- 2 tbsp lemon juice
Instructions
- Get set upPreheat your oven to 350 degrees and grease and flour a 10-inch fluted tube (Bundt) pan. Make sure your butter, cream cheese, and eggs are at room temperature first — room-temperature ingredients whip together into a smoother, fluffier batter, and cold ones fight you the whole way.
- Cream the butter, cream cheese, and sugarIn a large bowl, beat the softened butter, cream cheese, and sugar until blended and light. This step is where you build the cake's tender crumb, so give it a couple of minutes — you're beating tiny air pockets into the fat that help the cake rise.
- Add the eggs and flavorAdd the 3 eggs and the egg white one at a time, beating well after each addition. Adding them one at a time keeps the batter from breaking. Beat in the lemon zest and vanilla.
- Flour the blueberriesToss the blueberries with 2 tablespoons of the flour until lightly coated. Don't skip this — that thin flour coat is what keeps the berries suspended instead of sinking to the bottom of the cake.
- Combine wet and dryIn another bowl, whisk the remaining flour with the baking powder, baking soda, and salt. Add this to the creamed mixture alternately with the lemon yogurt, beating after each addition just until combined. Alternating keeps the batter from getting overworked, which is what turns pound cake tough. Gently fold in the floured blueberries.
- BakeTransfer the batter to the prepared pan and bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes — just long enough for the cake to set so it releases cleanly — then turn it out onto a wire rack to cool completely.
- GlazeIn a small bowl, stir the confectioners' sugar and lemon juice until smooth, then drizzle over the fully cooled cake. Wait until it's cool or the glaze will melt right off instead of setting into that pretty ribbon.