
This refreshing blueberry lemon pound cake is a wonderful delight on any day. This soft and moist cake is loaded with fresh blueberries and lemon zest and topped with a sweet and citrusy glaze. Who can say no to this blueberry lemon pound cake by How Tasty? Watch the video below for the full instructions for this scrumptious recipe.
Ingredients:
- 1 cup of butter (room temperature)
- 1 cup of sugar
- lemon zest from 2 lemons
- 3 eggs
- 1 cup + 3 tablespoons of plain yogurt
- 1 and 1/2 tablespoon of lemon juice
- 5 tablespoons of sunflower oil
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 1/2 cups of frozen blueberries
- 1 teaspoon of sunflower oil
- 1 teaspoon of flour
For the glaze:
- 2 cups of powdered sugar
- 3 tablespoons of lemon juice
- 3 to 4 tablespoons of water
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Instructions:
Step 1:
Add 1 cup of butter, 1 cup of sugar, and lemon zest from 2 lemons in a bowl. Mix using a hand mixer or stand mixer until it becomes pale and fluffy.
Step 2:
Add the 3 eggs one at a time while continuously whisking. Mix well until they are well incorporated. Continuously stir then add 1 cup and 3 tablespoons of yogurt, 1 and 1/2 tablespoon of lemon juice, and 5 tablespoons of sunflower oil. Once done, set aside.
Step 3:
In a small bowl, mix 2 cups of all-purpose flour and 1 teaspoon of baking powder. Gradually sift into the mixture and mix using a spatula. Then mix at low speed until well combined.
Step 4:
Place the frozen blueberries in a bowl and pour 1 teaspoon of sunflower oil. Mix until they are coated. Next, add 1 teaspoon of flour. Toss them to coat. Once done, transfer into the batter and gently fold.
Step 5:
Pour the batter into a lined, greased, and dusted 10-inch pound cake mold. Spread evenly using a spatula then add more blueberries on top.
Step 6:
Place in a preheated oven at 350 degrees F and bake for about 70 minutes. Once done, let it cool in the mold for 20 minutes before transferring it to a plate or cooling rack to cool down completely.
Step 7:
For the glaze. In a bowl, add the powdered sugar and lemon juice. Mix it well then add the water little by little until it becomes a thick glaze. Pour over the cake and spread evenly. Add blueberries and slices of lemon for garnish. Slice then serve. Enjoy!