This Pioneer Woman lemon blueberry pound cake is a classic taste combination: it’s sweet and delightfully thick, with a lot of lemon flavor and so many juicy blueberries that we’ll have to figure out a way to keep them from all sinking to the bottom. This fantastic pound cake keeps well in the fridge or freezer, so you can make it ahead of time.

In this post, I’ll explain how to make a delicious lemon blueberry pound cake and address any questions or concerns you may have along the process.

How Do Pound Cakes And Regular Cakes Differ?

Pound cake, in contrast to standard cakes, is often covered with a glaze rather than icing. Thus, the term “pound cake” comes from the standard recipe calling for a pound each of butter, sugar, flour, and eggs.

Ingredients That You’ll Need:

• White granulated sugar: We will mix it with the zest for flavor and sweetness.
• Lemon zest: 1 medium-size lemon
• All-purpose flour: It provides a good structure for the rich cake.
• Salt: Balances the flavors.
• Baking powder: helps the cake to get its lightness.
• Vanilla Greek yogurt: It will replace the butter, but give the cake the moisture it needs.
• Vanilla extract: One of the best complimentary flavors to the lemon.
• Eggs: Make sure the eggs are at room temperature.
• Lemon juice: Fresh lemon juice is recommended to be used.
• Vegetable oil: Adds moisture
• Blueberries: cleaned and dried.
• All-purpose flour: To coat the blueberries in.

Lemon Glaze

• Zest of 1 lemon: Helps the glaze to have a zingy lemon flavor.
• Powdered sugar: Make sure to sift the powdered sugar for the best results.
• Lemon juice: It can be combined with some half and a half or heavy cream.

Why Do My Pound Cake’s Blueberries Sink?

You may notice that your lemon blueberry pound cake’s blueberries sink to the bottom since they are thicker and heavier than the batter. To prevent the blueberries from sinking to the bottom of the Pioneer Woman lemon blueberry pound cake, sprinkle them in a little flour before adding them to the batter.

What To Serve With Lemon Blueberry Pound Cake?

• Greek Yoghurt, Honey, and Almonds
• Greek Yoghurt, Pistachio Nuts, and Dried Cranberries
• Blueberries and Creme Fraiche
• Banana Pudding
• Banana, Honey, and Greek Yoghurt
• Greek Yoghurt and Fresh Passionfruit
• Creme Fraiche and Shaved Dark Chocolate
• Peaches and Cream
• Egg Custard Pie

Pioneer Woman Lemon Blueberry Pound Cake Ingredients

• 1 cup white granulated sugar
• 1 tablespoon lemon zest 1 medium-size lemon
• 1 and ½ cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup vanilla greek yogurt
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1 tablespoon lemon juice
• 1/2 cup vegetable oil
• 1 cup of blueberries cleaned and dried
• 1/2 tablespoon all-purpose flour

Glaze

• zest of 1 lemon
• 1 cup powdered sugar
• 1 and 1/2 tablespoons lemon juice can sub with some half and half or heavy cream

Pioneer Woman Lemon Blueberry Pound Cake Instructions

• Begin by preheating your oven to 350°F, then spray and put aside your loaf pan with baking spray.
• Next, in a small bowl, combine the lemon zest and sugar, being careful to thoroughly combine them with your fingers until the zest is covered with sugar and the combination is aromatic.
• In a large mixing basin, add the flour, baking powder, salt, and sugar zest mixture, then whisk everything together until combined.
• In a separate medium mixing bowl, whisk the eggs, then add the lemon juice, greek yogurt, vanilla extract, and vegetable oil, stirring well until mixed.
• Pour the wet components into the dry ingredients and gently swirl to combine.
• Toss the blueberries with 1/2 tbsp of flour, then carefully fold them into the mixture after it’s mostly combined.
• Next, pour the batter into the loaf pan that you’ve previously prepared, and evenly distribute it with the back of a spoon.
• Bake for 50 minutes, or until the top is browned and a toothpick inserted into the center comes out clean.
• Allow your cake to cool in the pan for 10 minutes before turning it upside down and removing it from the pan to cool on a wire rack.

Preparing the glaze:

• Meanwhile, In a small bowl, combine the powdered sugar and lemon zest, then add the lemon juice and whisk well.
• Start with 1 tablespoon, and if the glaze is too sour, add half & half or heavy cream to get the desired consistency and smoothness.
• Stir thoroughly until no clumps of sugar remain, then add additional sugar or juice as needed to get the desired consistency.
• When the glaze is finished, pour it over your cooled Pioneer Woman lemon blueberry pound cake and serve right away.

Recipe Tips

• Your blueberries should be tossed in a tablespoon of flour before adding them to the batter, This will ensure they won’t sink straight to the bottom of the pan.
• All of your ingredients should be at room temperature before starting to make this pioneer woman lemon blueberry pound cake.
• If the top of the bundt cake starts to brown too much before your cake is fully finished, then go ahead and cover it loosely with some foil.

Frequently Asked Questions

Try More Recipes:

• Pioneer Woman Twice Baked Potato Casserole
• Broccoli Rice Casserole Pioneer Woman
• Pioneer Woman Instant Pot Pot Roast

Pioneer Woman Lemon Blueberry Pound Cake Nutrition Facts

Amount Per Serving – 1 piece (155g)

• Calories 439
• Total Fat 20g
• Saturated Fat 11g
• Cholesterol 104mg
• Sodium 256mg
• Potassium 112mg
• Total Carbohydrate 60g
• Dietary Fiber 1.5g
• Sugars 41g
• Protein 5.5g
• Vitamin A 12%
• Vitamin C 6%
• Calcium 4%
• Iron 8%

Nutrition Facts Source: Source