Blueberry Lemon Pound Cake

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Blueberry Lemon Pound Cake!  This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze. 

Sliced Blueberry Lemon Pound Cake!

Hey everyone, Serene from House of Yumm back with you today! And today I’m bringing some Blueberry Lemon Pound Cake. The best part? It’s a slightly lighter version of a pound cake. Instead of using butter we’re going to use greek yogurt and a little vegetable oil to create this ultra moist, flavorful cake.

Close up on sliced Blueberry Lemon Pound Cake!

This pound cake uses both lemon zest and fresh lemon juice to create an irresistible lemon flavor. Pair that with the juicy blueberries baked right in and this bread is bursting with fresh, fruity flavor. This recipe is so easy to change up and you can use any kind of fruit you feel like, so far I’ve made a Cranberry Orange bread, and a Strawberry Lemon Loaf. I’m already contemplating making a version using peaches next!

Two slices of Blueberry Lemon Pound Cake!

Blueberry Lemon Pound Cake! This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.

Blueberry Lemon Pound Cake

5 from 8 votes
Blueberry Lemon Pound Cake! This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.
Prep Time 20 minutes
Cook Time 50 minutes


  • 1 cup white granulated sugar
  • 1 tablespoon lemon zest 1 medium size lemon
  • 1 and ½ cup all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup vanilla greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1/2 cup vegetable oil
  • 1 cup blueberries cleaned and dried
  • 1/4 teaspoon all purpose flour


  • zest of 1 lemon
  • 1 cup powdered sugar
  • 1 and ½ tablespoons lemon juice can sub with some half and half or heavy cream


  • Preheat oven to 350 degrees Spray loaf pan (mine is 9x5) with baking spray and set aside.
  • In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
  • In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
  • In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
  • Pour the wet ingredients into the dry and stir gently to mix.
  • Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
  • Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
  • Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
  • While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
  • Pour the glaze over the cooled bread.
  • Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.



Calories2657kcal (133%)Carbohydrates377g (126%)Protein36g (72%)Fat122g (188%)Saturated Fat93g (465%)Cholesterol499mg (166%)Sodium851mg (35%)Potassium1308mg (37%)Fiber4g (16%)Sugar360g (400%)Vitamin A795IU (16%)Vitamin C27.9mg (34%)Calcium420mg (42%)Iron3.4mg (19%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

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Glazed Strawberry Lemon Loaf 

Serene Herrera

Home cook, photographer, mother and lover of food. I love taking simple ingredients and creating delicious meals or sweet treats that the entire family will love, all with a hint of Texas charm.

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  1. 5 stars
    Thank you so much for this recipe! I doubled it and made it two weekends in a row to bring to friends and leave at my husband’s office. So, I guess you can say it has really gone “on tour” in Durham, NC where I live! Everyone loved it and asked me for the recipe!

  2. Hi, this sounds like a great recipe! I want to you something: instead of oil, could i use butter? How much for this recipe? Thanks! 🙂

  3. 5 stars
    I’ve made this cake twice and it’s amazing even my daughter who hates blueberries loves it. I did however make one change to the recipe, I used cake flour instead and it turned out great.

  4. Can I substitute regular vanilla yogurt for Greek vanilla yogurt? What other size cake pan can I bake this in? I would like a different presentation than a loaf shape.

    1. Yes, that sounds great! You are welcome to try a bundt cake. I have never made it in anything other than a loaf pan.I am not sure you will have enough batter to make a bigger type of cake though. Let me know what you decide and how it turns out! XOXO

      1. Fills a small (7 inch) springform pan beautifully!! With the rise from cooking it’s perfect height in the pan. Mine is almost done cooking now (10 more min)!!!

  5. Can frozen blueberries be substituted for fresh? And, if so, are they added defrosted and drained or frozen? Thanks very much.

    1. Yes, that sounds delicious! Frozen would be best so they don’t bleed in the cake but draining them, washing them and defrosting them will work great too. Just a different texture.

  6. 5 stars
    Hi Alyssa, I found this wonderful recipe and am so glad I did!!! If I could give it 10 stars I would. This the very first lemon blueberry cake/bread I have made that was not soggy in the middle. The flavor is sooooo yummy. I have to admit I did add a little lemon extract and increased the vanilla to 1 tsp to the mix, other than that I followed yours to a “T”. This one is a keeper for sure. Thank you for posting it. I have bookmarked several of you other wonderful goodies to try next.

  7. I frequently make this cake and I am oh so glad I stumbled upon it as it’s my go-to!
    Everyone I give it to you asks for the recipe. Simple and so delicious. Thank you! – Alexandra

  8. 5 stars
    Must be late to the party, but I’m glad I found this! Already made it three times! It’s easy, consistent, fast, and the flavors are bright and never disappoint. Freezes well, providing there are any leftovers to begin with!
    Thanks for a winner!

  9. 5 stars
    This is excellent. I substituted lemon emulsion for the vanilla and applesauce for the oil which makes it very moist, healthier and so delicious! I will use this recipe for the future as it’s easy and so good. Note: I needed to bake a bit longer with the applesauce, about 1 hour. I may cut it to 1/4 cup next time I make it. Recommend this recipe!

  10. I could only get 2% Greek vanilla frozen yogurt will that work? Or did it need to have higher fat content?

  11. I just made this bread/cake I mixed half oil and butter and I used regular yogurt instead of the greek yogurt. I did bake it in a bundt pan and it came out just fine. I love this recipe and I will for sure be making it again.

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