2 Hours
12
intermediateLooking for a dessert that will steal the spotlight? Try this Lemon Blueberry Pound Cake! Bursting with zesty lemon and juicy Wish Farms blueberries, and finished with a tangy lemon glaze, it’s the perfect crowd-pleaser for any summer gathering!
Ingredients
- 1/3 Cup unsalted butter, softened
- 4 Ounces cream cheese, softened
- 1 3/4 Cups granulated sugar
- 3 Eggs
- 1 Egg white
- 2 1/2 Teaspoons vanilla extract
- 1 1/2 Cups Wish Farms blueberries
- 2 Tablespoons lemon zest
- 3 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Cup vanilla yogurt
Lemon Glaze
- 1 Cup powdered sugar
- 1 Tablespoon milk
- 1 Tablespoon lemon juice
Directions
Lemon Blueberry Pound Cake
- Preheat oven to 350 degrees F.
- Add cream cheese, butter, and sugar to a mixing bowl and cream together. Add eggs and egg white, incorporating one at a time, mixing well after each. Add in lemon zests and vanilla extract, and mix again.
- In a small bowl, toss Wish Farms blueberries in 2 Tablespoons of the flour.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt together. Slowly add to wet mixture. Beat in yogurt. Mix until just combined. Fold in blueberries.
- Add batter to a greased bundt pan. Bake for 50-60 minutes or until fully cooked. Remove from oven and allow cake to cool in pan for 10-15 minutes before removing cake from pan. Let cake cook to room temperature.
Lemon Glaze
- In a bowl, mix powdered sugar, milk, and lemon juice until smooth. If glaze is too thick, add more milk. If glaze is too thin, add more powdered sugar. Once glaze has reached desired consistency, drizzle over cake and enjoy.
