Lemon Blueberry Yogurt Pound Cake

This lemon blueberry loaf is a bright, moist, and lightly tangy baked treat that combines fresh citrus with sweet bursts of blueberry. The yogurt keeps the crumb tender, while the lemon syrup and glaze add layers of flavor that soak into every slice. It’s the kind of simple homemade cake that feels equally right for breakfast, tea time, or dessert.

Ingredients Overview

1 ½ cups all-purpose flour, plus an extra ⅛ cup for coating blueberries
2 teaspoons baking powder
½ teaspoon kosher salt
1 container (6 oz) fresh blueberries or about ¾ cup frozen blueberries
1 cup whole milk plain yogurt
1 cup granulated sugar, plus an additional ⅓ cup for syrup
4 large eggs
2 teaspoons lemon zest (from about 2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil (or canola oil)
⅓ cup freshly squeezed lemon juice

For the glaze:
1 cup powdered sugar
1 to 2 tablespoons fresh lemon juice

Preparation Steps

Begin by washing your hands thoroughly with soap and water.

Preheat the oven to 350°F and lightly coat an 8½ × 4¼ × 2½-inch loaf pan with cooking spray.

Clean the lemon using a vegetable brush under running water. Rinse the blueberries gently under cold water and dry both with a clean towel.

In a small bowl, toss the blueberries with ⅛ cup of flour until lightly coated, then set aside. Wash your hands again after handling flour.

In a separate bowl, whisk together 1½ cups flour, baking powder, and salt.

In a large mixing bowl, combine yogurt, 1 cup sugar, eggs, lemon zest, and vanilla extract. Whisk well, then mix in the oil. It is fine if the oil does not fully blend at this stage. Wash hands again after handling raw eggs.

Gradually add the dry mixture into the wet mixture, whisking until fully incorporated.

Gently fold in the blueberries using a spatula, being careful not to crush them. Do not taste the raw batter.

Pour the batter into the prepared loaf pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Lemon Syrup

While the cake is baking, prepare the syrup by heating ⅓ cup lemon juice with ⅓ cup sugar in a small pan over medium-low heat. Stir until the sugar completely dissolves and the mixture becomes clear. Set aside to cool.

Soaking and Cooling

Once the loaf is baked, allow it to rest in the pan for about 10 minutes.

Using a sharp knife, make 6 to 8 small cuts across the top of the cake. Slowly pour the cooled lemon syrup over the loaf, allowing it to absorb. Let the cake finish cooling completely.

Glaze and Finishing

To make the glaze, mix powdered sugar with 1 tablespoon of lemon juice. Add the second tablespoon gradually if needed until the glaze reaches a thick but pourable consistency.

Drizzle the glaze over the cooled cake and let it set for 5–10 minutes before slicing and serving.