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–+ servings
250ml Lemon Infused Olive Oil – zesty flavor infusion
Garden Infuzions

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup Lemon Infused Olive Oil
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour
  • 1 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice

Equipment

  • 1 8.5 x 4.5-inch loaf pan Greased and lined with parchment
  • 2 Mixing bowls One medium and one large
  • 1 whisk For batter and glaze
  • 1 rubber spatula For folding blueberries
  • 1 wire rack For cooling
  • 1 set Measuring cups and spoons For accurate measuring

Method
 

Instructions
  1. 1. Preheat the oven to 350°F. Grease and line an 8.5 x 4.5-inch loaf pan with parchment paper.
  2. 2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. 3. In a large bowl, whisk the sugar and eggs until smooth and slightly thickened.
  4. 4. Whisk in the Lemon Infused Olive Oil, Greek yogurt, lemon juice, lemon zest, and vanilla extract until well combined.
  5. 5. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
  6. 6. Toss the blueberries with the remaining tablespoon of flour, then fold them gently into the batter.
  7. 7. Transfer the batter to the prepared pan and smooth the top.
  8. 8. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. 9. Cool the cake in the pan for 15 minutes, then lift it out and cool completely on a wire rack.
  10. 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.

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