This blueberry lemon pound cake brings together soft crumb, fresh citrus, and bursts of berry sweetness, all lifted by Lemon Infused Olive Oil for a flavor that feels bright, plush, and deeply home-baked.
Blueberry Lemon Pound Cake with Lemon Infused Olive Oil
A sunny, tender pound cake with bright lemon flavor, juicy blueberries, and a soft crumb that feels made for a cozy slice with coffee or tea.
Ingredients
Equipment
Method
Instructions
- 1. Preheat the oven to 350°F. Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
- 2. In a medium bowl, whisk together the flour, baking powder, and salt.
- 3. In a large bowl, whisk the sugar and eggs until smooth and slightly thickened.
- 4. Whisk in the Lemon Infused Olive Oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until well combined.
- 5. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
- 6. Toss the blueberries with the remaining tablespoon of flour, then fold them gently into the batter.
- 7. Transfer the batter to the prepared pan and smooth the top.
- 8. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 9. Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a wire rack.
- 10. Whisk the powdered sugar with enough lemon juice to make a smooth glaze, then drizzle it over the cooled cake before slicing.
Notes
Use fresh blueberries for the cleanest texture and the brightest berry pops. If using frozen blueberries, do not thaw them first; fold them in gently and expect a slightly longer bake time. For a stronger lemon finish, add a little extra zest to the glaze.
Tried this recipe?
Let us know how it was!Recipe Tips
- Bring the eggs, yogurt, and lemon juice to room temperature so the batter mixes smoothly.
- Toss the blueberries with a little flour before folding them in to help keep them evenly distributed.
- If the top browns too quickly, tent it loosely with foil during the last part of baking.
Serving Suggestions
- Serve slices plain for an afternoon snack with coffee or tea.
- Add a spoonful of whipped cream and a few fresh blueberries for a dessert-style plate.
- Toast a slice lightly and serve it warm for a cozy breakfast treat.
Storage
- Store covered at room temperature for up to 2 days.
- For longer storage, refrigerate in an airtight container for up to 5 days.
- Wrap individual slices and freeze for up to 2 months; thaw at room temperature.
Variations
- Swap the blueberries for raspberries or a mixed berry blend.
- Stir a little extra lemon zest into the glaze for a sharper citrus finish.
- Fold in sliced almonds for a little extra texture.
