Lemon Blueberry Pound Cake

This moist, light, and decadent cake is packed with bright flavors you'll love. It comes out perfectly sweet and tangy every time, with minimal effort. Ideal for an ultra-satisfying breakfast or dessert.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 452kcal

Author Imma

Ingredients

1-1½ cups (150-225g) blueberries (fresh or frozen)
½ tablespoon (3-4g) cornstarch
2 cups (240g) all-purpose flour
2 teaspoons (8g) baking powder
1 lemon, zested, then juiced (1 tablespoon zest and 2 tablespoons juice is needed for the recipe)
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 (5g) vanilla extract

Instructions

Dust the blueberries with cornstarch and set aside.
Preheat the oven to 350°F (180°C). Grease a 10-inch springform pan generously with cooking spray and set aside.
Mix the 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 the egg yolks one at a time and continue mixing for an additional 2 minutes. Then, add the 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. Gently fold the beaten egg whites with a rubber spatula or mixing spoon into the batter. Stir well until everything is fully combined, scraping down the sides of the mixing bowl as you go.
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℉ (180℃) until a tester inserted into the center comes out clean (50-60 minutes, depending on your oven and altitude). Transfer to a wire rack.
Let the cake rest in the pan for about 20 minutes, then remove the ring and let it cool. Transfer it to a plate, and dust with optional powdered sugar.

Notes

The correct amount of flour is essential. If you don't have a scale to measure by weight, 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. Scooping the flour out with the measuring cup can pack it down and give you more than you need.
Fold the egg whites into the batter gently so they don't deflate.
Avoid the temptation to remove the cake from the pan before it cools, so it doesn't fall apart.
Feel free to bake this pound cake in a loaf or a bundt cake pan, then adjust the baking time and make sure you grease and flour the pan well.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition