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Lemon Blueberry Pound Cake

Breads, Fruit

  • 12

Submitted by Elizabeth McMillan-McCartney


  • 1 1⁄2 C unbleached all-purpose wheat flour
  • 2 tsp baking powder
  • 1⁄4 tsp salt
  • 3 large eggs
  • 1 C granulated sugar
  • 1 C plain low-fat milk yogurt
  • 1⁄3 C canola oil
  • 1 tsp pure vanilla extract
  • 1 tsp pure lemon extract
  • 1 Tbsp grated lemon rind
  • 3⁄4 C fresh, dry Kentucky Proud blueberries, evenly dusted with flour


Preheat oven to 350°. Position rack in center of oven. Grease with cooking spray three 5×3-inch mini loaf pans (or one 9×5-inch loaf pan).

Whisk flour, baking powder and salt together in a small bowl. Set aside.

Beat eggs in large bowl of electric mixer at medium-high speed; gradually add sugar, one tablespoon at a time, and beat until light colored and thickened.

Add flour mixture, yogurt, oil, vanilla extract, lemon extract and lemon rind and beat at medium-low speed for 30 seconds. Gently stir in the blueberries.

Evenly spread batter into prepared pan(s). Place in center of oven and bake about 40 minutes if three small pans, or about 50 minutes if one large pan. When done, a toothpick inserted in center of the cake should come out clean.

Cool cake in the pan on a rack for 10 minutes. Carefully remove cake from pan and cool completely on a rack. Serves 12.

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