Food Recipes Lemon Blueberry Pound Cake With Yogurt 3.9 (91) 11 Reviews Transform yogurt, eggs, blueberries, and a few pantry ingredients into a luscious lemony blueberry snack. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on April 22, 2023 Rate PRINT Share Hands On Time: 15 mins Total Time: 1 hr 30 mins Servings: 1 loaf Jump to Nutrition Facts Making this lemon blueberry yogurt cake couldn't be easier. No need to cream butter and sugar or do anything complicated: Just whisk, stir, and wait while your kitchen fills with the scent of freshly baked lemony pound cake. Serve warm with an iced beverage on the porch. Full disclosure: There's an extra step that you don't find in most pound cake recipes, and it calls for tossing the frozen blueberries with flour before adding them to the batter. While the value of this step is debatable, it's thought to help the blueberries stay aloft while the cake bakes, so you get a juicy blueberry in each bite. Ingredients Nonstick cooking spray ½ cup plain whole-milk yogurt 3 large eggs 1 teaspoon finely grated lemon zest (from 1 lemon) 1 teaspoon vanilla extract 1 cup plus 1 tablespoon sugar, divided 2 teaspoons baking powder ½ teaspoon kosher salt 1½ cups plus 1 tablespoon all-purpose flour, divided ½ cup vegetable oil 2 cups frozen blueberries Directions Preheat oven to 350°F. Lightly coat an 8½ by 4½-inch loaf pan with nonstick spray, line it with parchment, and then spray the parchment. Whisk yogurt, eggs, lemon zest, vanilla extract, and 1 cup sugar in a large bowl until smooth. Add baking powder, salt, and 1½ cups flour and whisk to combine. Add oil and whisk until smooth. Tip: It will look broken at first and then come together. In a medium bowl, toss blueberries with the remaining 1 tablespoon flour until evenly coated, fold them into the batter, and then quickly pour it into the prepared loaf pan. Tip: Working quickly ensures the batter doesn’t turn purple. Sprinkle the cake batter with the remaining 1 tablespoon sugar, and then bake until golden and a toothpick inserted in the center comes out clean, 70 to 75 minutes. Let cool in the pan for 20 minutes, and then remove from the pan and transfer to a rack to cool completely. Store cake tightly wrapped at room temperature for up to 5 days or freeze for up to 1 month. Jennifer Causey Rate It Print Nutrition Facts (per serving) 302 Calories 13g Fat 41g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 302 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 8% Cholesterol 58mg 19% Total Carbohydrate 41g 15% Total Sugars 25g Protein 5g 10% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.