Wonderful Blueberry Pound Cake Recipe

Name: Wonderful Blueberry Pound Cake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 2 1/2 cups granulated sugar (or 2 cups for less sweetness); 1 cup (2 sticks) unsalted butter, softened; 8 ounces cream cheese, softened; 4 large eggs; Egg White; 3 cups all-purpose flour; 2 cups fresh or frozen blueberries; 4 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; Lemon Yogurt; 1 teaspoon vanilla extract; 1 cup powdered sugar; Fresh Lemon Juice

Indulge in this incredible Wonderful Blueberry Pound Cake recipe! This moist and fluffy pound cake bursts with juicy blueberries and a subtle lemon tang. Perfect for breakfast, brunch, or an afternoon treat. Customize the sweetness to your liking – use 2 cups of sugar for a less sweet version. Frozen blueberries work great – just add a few extra minutes to the baking time! Made with creamy lemon yogurt for the ultimate flavor boost. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 80 mins

Calories 5465 kcal

Protein 165g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Wonderful Blueberry Pound Cake

2 1/2 cups granulated sugar (or 2 cups for less sweetness)
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
4 large eggs
Egg White
3 cups all-purpose flour
2 cups fresh or frozen blueberries
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Lemon Yogurt
1 teaspoon vanilla extract
1 cup powdered sugar
Fresh Lemon Juice

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How to Make Wonderful Blueberry Pound Cake

Preheat oven to 350°F (175°C).
Grease and flour a 10-inch tube pan.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 8 ounces softened cream cheese, and 2 1/2 cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a medium bowl, gently toss 2 cups fresh or frozen blueberries with 2 tablespoons all-purpose flour.
In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup plain lemon yogurt, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the floured blueberries.
Pour batter into the prepared tube pan and spread evenly.
Bake for 70-85 minutes, or until a wooden skewer inserted into the center comes out clean. (Add 10-15 minutes to baking time if using frozen blueberries).
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is still warm, prepare the lemon glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Drizzle over the cooled cake.