Lemon Blueberry Pound Cake

This moist and fluffy cake is filled to the brim with bright flavors you'll love. It comes out perfectly sweet and tangy every time, with minimal effort. Ideal for breakfast or dessert, this recipe is ultra-satisfying.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 678kcal

Author Imma

Ingredients

1-1½ cups (100-150g) blueberries (fresh or frozen)
½ tablespoon (5g) cornstarch
2 cups (260g) all-purpose flour
2 teaspoons (8g) baking powder
1 tablespoon (6g) lemon zest
8 ounces (227g) unsalted butter
1½ cups (300g) granulated sugar
4 large eggs, separated
1 cup (245g) yogurt (I used 2% Greek yogurt)
1 teaspoon (4g) vanilla extract
½ lemon, juiced (about 2 tablespoons)

Instructions

Dust the blueberries with cornstarch.
Preheat the oven to 350°F/160°C. Grease a 10-inch springform pan generously with cooking spray and set aside.
Mix flour, baking powder, and lemon zest in a small bowl.
Cream the butter and sugar at high speed in a stand mixer (2-3 minutes). Add egg yolks one at a time and continue mixing for an additional 2 minutes.
Add yogurt and continue mixing. Sift the flour mixture into the batter, then add vanilla extract and lemon juice. Mix gently but thoroughly.
In a separate bowl, beat egg whites until soft peaks form.
Using a spatula, gently fold the beaten egg whites into the batter.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
Pour half of the batter into the greased cake pan and spread evenly. Top with half of the blueberries. Spread with the remaining batter, then evenly place the remaining blueberries over the top.
Tap pans on the work surface to eliminate any large air bubbles.
Bake at 350℉/177℃ until a tester inserted into the center comes out clean – about 50-55 minutes. Transfer to a wire rack.
Let the cake rest in the pan for about 20 minutes, then remove the ring and let it cool. Don’t be tempted to remove it before then.
Dust with optional powdered sugar.

Notes

Measure your flour correctly. This is critical if you want a light, fluffy cake. Instead of scooping your flour out of the bag with a measuring cup, which can pack it down and give you more flour than you need, fluff the flour with a fork, then scoop it into your measuring cup. Level the top off with the flat side of a knife before adding it to your mixing bowl.
Be gentle. You'll need a gentle touch when folding in the egg whites so you don't mix that lovely whipped-up air right out of the batter. You should also handle your blueberries with care. If they get cut, bruised, or otherwise damaged while mixing, they'll bleed into the cake batter, and the final product won't look as nice when you cut into the cake. (It's just a question of aesthetics.)
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition