Lemon Blueberry Pound Cake

Summer is high season for blueberries and this lemon blueberry pound cake made with Greek yogurt is the perfect way to indulge! Of course that is if you don’t eat all the blueberries first.

Blueberry Lemon Pound Cake_Natalie Paramore

Normally, I would never let blueberries stay to long in the fridge but this time I did a big no-no. I let almost a week pass before delving into my fresh blueberries! They were all wilted! I couldn’t bare to let them go to waste…so I decide to bake them into a cake. This is a super easy, no butter recipe for pound cake. The Greek yogurt keeps this cake nice and moist. The vanilla extract, lemon juice and blueberries give it tons of flavor. And best of all, no wilted blueberries went to waste! Of course this recipe will work with plump blueberries as well!

Greek Yogurt Lemon Blueberry Pound Cake_Natalie Paramore

Lemon Blueberry Pound Cake

Makes One 9x 13in Loaf

1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup Greek yogurt (I used non-fat)
3/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 cup canola oil
2 eggs
1/4 cup lemon juice
1 cup blueberries


  1. Preheat oven to 350 degrees.
  2. Wash the blueberries. Pick out and throw away any blueberries that have mold or white fuzz on them.
  3. Best eggs, sugar, oil, lemon juice, vanilla and Greek yogurt together until smooth.
  4. Next, add flour, baking powder and salt. Mix until just combined. If there are a few lumps that’s ok. Add the blueberries and gently fold into batter.
  5. Pour batter into a well greased bread pan. Bake at 350 degrees for 45-50 minutes or until it passes the knife test.

The sweet smell coming from the oven will bring everyone into your kitchen. And just look what you can do with week-old blueberries! Hmmm maybe strawberries would work as well!! This is perfect as dessert or breakfast or snack… Or really anytime!

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Natalie Paramore

The places I go, the things I do and what I eat.

July 25, 2012



  1. Reply


    September 4, 2013

    Thanks! Unfortunately I have wilted old blueberries right now, so this will come in handy!

    • Reply

      Natalie Paramore

      September 4, 2013

      I hope you enjoy it Dave!

  2. Reply


    August 19, 2014

    This was the best thing I’ve ever baked. Thank you so much! I added a 1/2 cup of slivered almonds, and it was really good … almost like a blueberry muffin!

    • Reply

      Natalie Paramore

      August 19, 2014

      I am so glad you enjoyed it Sara! I love the addition of slivered almonds.

  3. Reply


    August 23, 2017

    Hello! Thanks for posting this recipe. Unfortu, even though I followed the instructions exactly, weighed flour, etc. the cake rose, then fell quite flat as it cooled. What could have happened?

    • Reply

      Natalie Paramore

      August 28, 2017

      Hi Ellen, I am so sorry to hear this happened. There are many reasons your poundcake could have fallen. Overbeating the eggs, opening the oven before the cake has set, using ingredients straight from the fridge and high humidity are all culprits. Using store brand sugar can also have an effect since store brands tend to be finer and thus can lead to too much sugar in the recipe. Again, I am sorry about this and hope it turns out better next time!

      Here is a really helpful article: http://www.southernliving.com/food/how-to/how-13-ways-to-ruin-a-pound-cake#how-to-make-pound-cake_6


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