Lemon Yogurt Pound Cake with Blueberry Glaze

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A moist pound cake infused with tangy lemon and creamy yogurt, topped with a fresh blueberry glaze for a bright finish. This American-inspired recipe, ready in about 90 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup, softened unsalted butter
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup powdered sugar

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Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add 4 large eggs one at a time, beating well after each addition.
3. Step 3: Mix in 1/2 cup plain Greek yogurt, 1/4 cup fresh lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract until combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined and smooth.
5. Step 5: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
6. Step 6: For the glaze, in a small saucepan, combine 1 cup fresh blueberries and 1/4 cup water. Cook over medium heat for 5 minutes until blueberries soften and burst. Strain the mixture through a fine sieve, discarding solids. Stir in 1/2 cup powdered sugar until smooth.
7. Step 7: Drizzle the blueberry glaze over the cooled pound cake before slicing and serving.