Moist Lemon Blueberry Pound Cake Recipe (No Sinking Berries!)
The ultimate moist lemon blueberry pound cake recipe! Made with Greek yogurt for maximum moisture and a sweet lemon glaze. Plus, the secret to prevent berries from sinking!
Ingredients
- 2 cups all-purpose flour divided
- 1.5 cups fresh or frozen blueberries
- 3/4 cup plain Greek yogurt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 3 tbsp fresh lemon juice plus more for glaze
- 1 tbsp lemon zest
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar for glaze
Instructions
- Cream butter and sugar until light and fluffy, then beat in eggs one at a time.
- Mix in Greek yogurt, lemon juice, and lemon zest.
- Whisk flour, baking powder, and salt separately, then fold into the wet ingredients.
- Toss blueberries in reserved flour, then gently fold into the batter.
- Pour into a prepared loaf pan and bake until a toothpick comes out with moist crumbs.
- Cool completely, then whisk powdered sugar with lemon juice and drizzle over the top.
Notes
- Always toss blueberries in flour before folding them in to prevent sinking.
- Greek yogurt is essential for keeping this cake moist; don't substitute it out.
- Let the cake cool completely before glazing, or the glaze will melt and run off.