Lemon Blueberry Pound Cake

So glad I found this. I don’t know how many times I’ve had wilted blueberries sitting in a plastic box in my fridge. This is the perfect antidote, because you can’t tell they’ve wilted! Taken from Natalie Paramore’s amazing site here. Thanks for a great recipe, Natalie.



Lemon Blueberry Pound Cake

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup Greek yogurt (I used non-fat)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 cup canola oil
2 eggs
1/4 cup lemon juice
1 cup blueberries

Preheat oven to 350. Grease loaf pan or spray with non-stick baking spray. Whisk dry ingredients together in large bowl. In separate large bowl, whisk wet ingredients well to combine. Add dry ingredients to wet and stir until just combined. Fold your bland, wilted, blueberries into the batter, then pour into loaf pan and bake for about 50 minutes, until toothpick test shows the center is baked, with a few crumbs being okay. That’s it! Enjoy!wbb1





5 responses to “Lemon Blueberry Pound Cake”

  1. icecreammagazine Avatar

    Just on my way over now! x


    1. davegon Avatar

      Well I’m sure it would be good with ice cream, so… 😉


  2. cookandenjoyrecipes Avatar

    The moment I saw lemon, you have my full attention. Anything lemon, and I am there. WOW yummy
    Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?
    Have a look at:
    https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊


  3. Linda Childress Avatar
    Linda Childress

    How do you prevent the blueberries from sinking to the bottom of the cake?


    1. davegon Avatar

      Hi Linda,
      Sometimes I see recipes that call for using a tablespoon of the flour mixture to lightly coat the blueberries which keeps them suspended in the batter when baking. This might be more important to do when the batter is thinner. I hope that helps! Thanks for stopping by!


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