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Blueberry Lemon Pound Cake is a quick and easy one bowl recipe that showcases one of my favorite flavor combinations, juicy blueberries and tangy lemon!

Total time

0 minutes




  • ½ cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup sugar
  • 1 cup Greek yogurt
  • Lemon juiced
  • 2 cups all-purpose flour (plus 1 Tbsp extra for tossing with the blueberries)
  • 2 tsp baking powder
  • ½ tsp salt
  • 1¼ cup blueberries
  • glaze
  • 1½ cups confectioner's sugar
  • lemon juice


  1. Set oven to 350F
  2. Lightly spray a standard 9x5 loaf pan.
  3. Whisk together the oil, eggs, vanilla, sugar, yogurt, and lemon juice.
  4. Add the flour, baking powder, and salt, and blend well.
  5. Toss the blueberries with 1 tablespoon of flour, and fold them into the batter.
  6. Turn the batter into the pan and bake for 50-60 minutes, or until risen and done in the center, check with a toothpick.
  7. Let the cake cool before glazing.
  8. To make the glaze mix enough lemon juice with the sugar to make a spreadable consistency, start with 3 tablespoons.. Use more lemon juice to thin it, or add sugar to thicken.
  9. View the recipe instructions at The View From the Great Island

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