I’m finally making it through a container of blueberries I had in my fridge. I’m actually kinda sad to see them go. I made some blueberry and spinach smoothies, blueberry pancakes, and now this pound cake. At least I started with something healthy!
Not too much to say about this cake, besides the fact it’s easy, and delicious! I once again used my 6 cup bundt pan to make it, I just love the size of it!! But if you do not have a 6 cup bundt pan, you can use a 9in loaf pan.
I topped this cake with a lemon glaze, made from lemon juice and lemon zest. I also had a lemon in my fridge that was about to go bad. I always seem to find myself using all my fruits and vegetables up at the last minute. I just hate to see things go to waste.
It’s cold outside again here this morning, so I’m going to curl up with my little girl and have some cake and coffee! Stay warm my friends.
Blueberry Lemon Pound Cake
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup plain yogurt – I used a Greek yogurt
- 1 cup blueberries
- 2 tablespoons flour
- 1 cup powdered sugar
- 1/2 teaspoon lemon zest
- 2 1/2 teaspoons lemon juice
- 1/2 teaspoon almond extract
- 1 teaspoon butter, melted
Preheat oven to 375.
Spray 6in bundt pan with nonstick cooking spray. I used the baking spray that has the flour in it.
In a small bowl mix together the flour, baking soda, and salt. Set aside.
In a larger bowl cream together butter and sugar. Add eggs until combined. Mix in yogurt and vanilla extract. Stir in flour mixture.
Coat blueberries in 2 tablespoons of flour. Gently fold into batter.
Pour evenly into prepared pan, tap lightly onto counter to release air bubbles. Bake 45 to 55 minutes, or until knife comes out clean.
Let cool into pan for 15 minutes, then invert on to cooling rack to cool completely.
Once cake is cooled completely make the lemon glaze.
Stir together all ingredients for the glaze in a small bowl. Pour over cake and let glaze set 20 minutes before cutting.