“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Lemon Blueberry Pound Cake


1 3/4 cup Sugar
1 stick Butter, softened
4oz Cream Cheese, softened
3 large Eggs
Zest of 1 Lemon
1/4 cup freshly squeezed Lemon juice (1Large Lemon)
2 tsp. Vanilla
3 cups all-purpose Flour plus 1 TB
2 cups fresh or frozen blueberries, if using frozen do not thaw
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
6oz carton Lemon Yogurt (vanilla will work)

Lemon Glaze:
Powdered Sugar
Lemon Juice
Add powdered sugar to 2 TB Lemon Juice until you get desired consistency. Add more lemon juice if needed.
"It is good to give thanks to the LORD, And to sing praises to Your name, O Most High; To declare Your loving kindness in the morning, And Your faithfulness every night" Psalm 92:1-2


Created on March 28th, 2011

Preheat oven to 350 degrees.
In a large bowl combine sugar, butter and cream cheese until well blended.
Add eggs one at a time, beating well after each egg.
Add vanilla, lemon juice, and zest. Mix well.

In a medium mixing bowl, combine 3 cups flour, baking powder, baking soda and salt.
Add the flour mixture to the egg mixture alternating with the yogurt, begin and end with the flour mixture.
Gently fold in blueberries.

Spray mini loaf pans with bakers joy.Spoon batter into pans. Spread to fill pan. Tap pan to remove air bubbles. Place pans in oven and bake for 45 minutes or until toothpick inserted comes out clean.

Remove from oven and let cool.
Top with a lemon glaze if desired. Enjoy!

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