Easy Blueberry Lemon Pound Cake

Easy Blueberry Lemon Pound Cake | DIY Joy Projects and Crafts Ideas

Image by: How Tasty


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.



  • 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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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.

Blueberry Lemon Pound Cake Recipe
Image by: How Tasty


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!

Blueberry Lemon Pound Cake Ingredients
Image by: How Tasty



Easy Blueberry Lemon Pound Cake

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