Blueberry Pound Cake with Lemon Glaze

Here I go again, adding all of the fat and calories back into a perfectly good Cooking Light recipe. I can’t seem to help myself. This time you can blame my trusted recipe donor and gustatorily like-minded Missourian Courtney Mertens. On the recipe sheet, in her hand, she noted, “This is from Cooking Light. I use the full fat ingredients.” That practically guarantees a fantastic recipe. My other favorite re-fatified Cooking Light recipe is my Texas Chocolate Sheet Cake.  The fact of the matter is that Cooking Light just writes great recipes, full bore or lightened, they work reliably.

This recipe is notable because it uses lemon yogurt in the cake. It produces a very tender and moist crumb. The blueberries are wonderful. And, you top it with a zesty lemon glaze. I doubled the glaze which is why my cake looks a bit soaked. I like it that way. The glaze melts into the cake. If you want a nice traditional glaze that sits on top of the cake you will need to use a bit more confectioners sugar and let the cake cool completely before applying the glaze. I will list the ingredients for the single batch of glaze. If you want to double it, all you need to do is…double it, silly.


Blueberry Pound Cake with Lemon Glaze
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Recipe type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 12
A cake your whole family will love.
Ingredients
  • 2 cups granulated sugar
  • ⅓ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3 large whole eggs
  • 1 large egg, white only
  • 2 teaspoons vanilla
  • 3 cups flour
  • 2 cups fresh blueberries
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces lemon flavored yogurt
  • ½ cup sifted powdered sugar
  • 4 teaspoons lemon juice
  • 1 teaspoon lemon zest
Instructions
  1. Preheat the oven to 350 degrees and choose a 10 inch tube pan. Butter the pan thoroughly or spray it with ample cooking spray. I used the cooking spray and it came out of the pan fine although I must admit that it makes me nervous to not use butter and flour.
  2. Beat the granulated sugar, butter, and the cream cheese on medium speed until it is light and fluffy. Into a small bowl, crack the 3 whole eggs and also add to that one separated egg white. Once the butter mixture is thoroughly creamed, add the eggs slowly and allow each added egg to incorporate completely before adding the next one. Add the vanilla.
  3. In another small bowl, combine the flour, baking powder, baking soda and salt.
  4. Alternately, add the yogurt and the flour mixture to the batter, first a little yogurt, then flour, then yogurt then flour. It is important to end with the flour. Fold in the blueberries.
  5. Pour the batter into the tube pan. Tap it on the counter once to remove air pockets. Bake for 1 hour and 15 minutes or until a tooth pick inserted into the middle of the cake comes out clean (or crumby, but not wet).
  6. Allow the cake to cool for ten minutes and then turn the cake out onto a serving plate. If the cake is stubborn, carefully run a sharp knife around the edges and try again. Allow to cool 20 minutes longer.
  7. Mix together the confectioners’ sugar, the lemon juice and the lemon zest until smooth. Drizzle it over the cake.

I will not tell a soul if you call this breakfast instead of dessert.

[This is my son, Ford, helping polish off the left-over yogurt and doing quality control testing on the batter.]

My entire family loved this cake. We are a picky lot, so to have all four of us feel strongly positive about a cake is saying something.

[This is my favorite cake pan. It was my Grandpa Virgil's pan and my mom gave it to me this year. Baking with it makes me feel close to both of them.]

Notes on Courtney’s Contributions:

While I might flippantly say we were twins separated at birth, I am sincere when I say that Courtney Mertens is a delightful person and she has given me some of my all time favorite recipes. You should also try the other recipes on PIE that I owe to her: Poppy Seed Bread, Avocado Black Bean Dip, and Love Pie .

Comments

  1. Suzie says

    This is my go-to cake for mid week tennis, it always looks so impressive, thanks

  2. Kelly says

    Of course, Skye. I love it when people post my links on Facebook. There should be a Facebook link button right under the post.

  3. skye says

    i was wondering if it would be ok that i post this on my facebook page? midknytemunchies. i will leave a link for the page and everything. maybe minus the pics as i try not to post pics that way if it does not turn out as good as yours people will not be disappointed

  4. Toni says

    Oh, and I bake it in a bundt pan and dust with powdered sugar instead of the glaze. Easier and pretty, too. Yum.

  5. Toni says

    THANK YOU! This is my son’s all-time-favorite cake, and I lost the recipe. I know this is the right one — as Kara said, it was on the cover of one of the CL cookbooks. I make the low fat version and it is very tasty. Blessings, Toni

  6. Kelly says

    Hi Lael. Well, I hope she LOVES the cake. I think you can use frozen, but know that I am saying that not having personally tried it. I think the best course might be to throw them in FROZEN. If you thaw them they might be so juicy that you will end up with a totally purple cake. I looked at a couple of similar recipes online and found several trusted sources (epicurious.com, for instance) that had pound cake type cakes that actually called for frozen to begin with. Just fold them in at the last minute gently. If you try it, please let us know how it turns out because that would be a great tip to make it a year round recipe for the rest of us.

    I never had Dr. Huff’s blueberries. If we were ever lucky enough to have them delivered to my dad’s office then some smart soul must have snuck off with them immediately. But now that you mention it, I did have an across the street neighbor who had a wild blackberry bush right out on Lake Wichita (the Hawley’s I think) and I even think my down the street neighbor had a pomegranate tree. Is that possible, or a trick in a kid’s mind? I haven’t thought of either of those things in years.

  7. Lael Burton says

    Hi Kelly…..2 y/o granddaughter is coming to visit this coming week, and blueberries are her “most favorite thing in the world.” do you think that frozen berries will work in this recipe? I haven’t looked lately, but I bet the “fresh” ones will be pretty dried up at this time of year. When you lived in WF, did you ever have the opportunity to eat any of Dr. Mark Huff’s blueberries from his farm? After he retired, he grew blueberries, and would bring a couple of flats to our office every year. They were delicious!!!

  8. Elizabeth Alexander Cumbie says

    I’m glad someone else doubles the glaze on cakes. Guess I’m a glaze girl! :-)

  9. Courtney says

    Gotta love a dessert that can also be served for breakfast. Making double the glaze is an excellent idea. I love the photos of Ford!

  10. Kelly says

    Perfectly valid word, don’t you think? All my favorite gals are here today. Thanks for stopping by, ladies.

  11. Allison says

    I love you too! “Re-fatified” is going to be a new word in my vocab.
    Since I bake Gluten Free the yogurt will help alot with keeping the GF version moist…this is a must try.
    And I am envious of your tube pan!

  12. Kara King Locke says

    I love this recipe! It is on the cover of one of my cooking light cookbooks! My good friend copied it down years ago at my house and it has become their traditional Christmas morning breakfast !

  13. Kelly says

    You are right, Lynette. I don’t want to hound people with all of the technology, but there are a lot of little widgets and buttons. I should have a glossary along with the index or something. I love this print function and it really cuts down on the paper usage. But there are all sorts of great little gizmos on here like the “Search” and “Share” for Facebook and Twitter. And, one of my favorites is the “StumbleUpon” or “SU” button right under the print button. StumbleUpon is like channel surfing for the internet. You put in your interests and it serves up websites to you based on what it thinks you will enjoy. That button allows people to share my post on StumbleUpon (which is great for me) and then surf around the internet looking at similar things. It is fun.

    Also…and most important probably is the “email updates.” If people sign up for the updates, FeedBurner sends a notice to your email that you have to click to “verify” that you actually want email updates. A number of people have signed up but then the follow up email has gotten lost. Of course, one can merely enter their email address again and it will send a new one (hint, hint…those of you to whom this has happened).

    It is a lot. You are right. I will definitely get to work on a FAQ page. Thank you for the feedback…and an excuse to talk about some of these other things.

  14. Lynette says

    Kelly, I enjoy your website and have shared it with many. The Print Friendly feature is awesome. I just tried it out. Since I don’t print many recipes available online, I had not known all of its features until your posting above. I’d suggest you post those instructions as a separate entry. Someone who isn’t a blueberry or cake fan might miss it.
    Thanks! And keep on cooking, photographing, and posting!

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