Blueberry Swirl Pound Cake with Lemon Glaze

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Blueberries and Lemon are the challenge ingredients this month at Lady Behind the Curtain recipe challenge.  You know how I love Pound Cakes, but I didn’t want to make a regular ole pound cake for this challenge. Of course, I had to use the specified ingredients. I decided on the Blueberry Swirl Pound Cake with Lemon Glaze. I shook things up a little this time not only with the addition of blueberries and lemon. For the first time ever, I added Greek yogurt AND, wait for it……………….coconut oil!!!

Yes, coconut oil.

In a Pound Cake!!

Now, don’t go getting all excited thinking it all Healthy or Skinny!

I did use the yogurt instead of sour cream, 100%.

I did not, however, replace all the butter with coconut oil.

Yes, I was chicken.

I only replaced 1/2 cup of butter with the coconut oil. I’ll get more brave with this, I promise.

It still had the same wonderful texture. I could not tell any difference in the traditional way I make this or with these new ingredients! In the spirit of full disclosure, I could not taste much of the blueberry flavor. Next time I’ll add more, however, the recipe below is exactly the proportions that I made used.

Blueberry Swirl Pound Cake with Lemon Glaze (made with coconut oil and greek yogurt)

Blueberry Filling
Prep time: 
Cook time: 
Total time: 
Blueberry sauce is swirled through this pound cake. Pound cake is always a crowd-pleasing dessert and this recipe is not exception!
Blueberry Filling
  • 1 and ¼ cup blueberries
  • ¼ cup sugar
  • 2 Tablespoon cornstarch
  • 1//3 cup water (add more water if it's too thick.)
  • 1 cup confectioners Sugar
  • 4 Tablespoon lemon juice
  • 3 and ¼ cup sugar, divided
  • 1 cup butter, softened
  • ½ cup coconut oil
  • 1 cup Greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 6 large eggs
  • 3 and ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  1. Add all Blueberry Filling ingredients to a small sauce pan.
  2. Mash blueberries with a potato masher.
  3. Bring to a boil and stir frequently. Boil 2 minutes.
  4. Remove from heat and allow to cool.
  5. Pour through strainer, mashed it through with the back of a spoon, You'll have to scrap it off the bottom too. It's thick using the amounts listed above. For a thinner sauce (for pouring over ice cream, cake, etc) add ½ or more water. Sauce will get thicker as it cools. Cover and refrigerate 3 hours or up to 3 days for this recipe.
  6. For the cake: Preheat oven to 325 degrees. Spray a 12 to 15 cup Bundt pan with nonstick baking spray with flour.
  7. In a large bowl, beat butter, coconut oil and Greek yogurt at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar. Beat until fluffy. Add lemon zest and vanilla, beating until combined. Add eggs one at a time, beating after each addition.
  8. In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture beating until combined.
  9. Spoon 4 cups batter into prepared pan. Using the back of a spoon, spread batter evenly around pan and flatten in the center.
  10. Spoon 4 T blueberry filling into center of batter, using the back of a spoon spread filling in a trench down center of batter. Top with 4 cups of batter, then another 4 T blueberry filling. Repeat process until all batter and filling is used.
  11. Bake for 1 hour and 30 minutes or until a wooden pick inserted in cake comes out clean. If cake begins to get to brown on top, tent it with aluminum foil to prevent over-browning. Let cake cool 20 to 30 minutes in pan before removing. Remove from pan, allow to cool completely on a wire rack.
  12. Whisk confectioners sugar and lemon juice until smooth. Drizzle over warm cake.


See all the Blueberry & Lemon recipes below!!

I also made these for this challenge:
Lime Coconut Icebox Cake and Strawberry Raspberry No Cook Cheesecake

You may also like these cakes!

Woodford Reserve Bourbon Cake

Woodford Reserve Bourbon Cake #callmepmc

Citrus Bundt Cake

Citrus Bundt Cake #callmepmc

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  1. says

    Yum! The cake looks so moist! Blueberries and lemon go so well together, don’t they? I probably would not have swapped out the butter entirely on my first go around. I guess that makes me chicken also ;).

    • says

      Thank you, I didn’t want to ‘mess’ with a Pound Cake too much, they’re pretty darn good as basic as they are.

  2. says

    This looks so tasty and pretty! Love the pretty blue swirls of the blueberries. Thanks for stopping by my blog and commenting. It is always nice to “meet” someone new.

  3. says

    Oh yum! I have wanted to try out coconut oil. One day I will. I just have to get over how much it costs for a small jar of it! Pinned and Facebook/Twitter sharing tomorrow!

    • says

      Thank you, Julie. I can’t tell the difference really in cooking and it’s so much better for you. I have started replacing most oil with at least some coconut oil.

    • says

      Thank you for the challenge and exposure it brings. I love a good challenge! Peaches and Cream, Yum! I’m thinking, I’m thinking…

  4. says

    Hi Paula, This was my first dessert challenge. It’s fun to see all the unique desserts chefs develop with the same edible theme! Pound cake is such a delicious canvas to play with. Great ideas on the yogurt and coconut oil! Greek yogurt also creates very moist corn muffins and coconut oil is yummy for meat and vegetable stir fried dishes. I too am plotting for peaches and cream next month. Look forward to seeing what you come up with!

    • says

      I wasn’t sure it would work, but I liked the way it turned out. I want to ‘swirl’ everything now! 🙂

  5. says

    I know that coconut oil is suppose to be good for you but butter… butter in baked goods. I’m not trying to be healthy when I make a cake. Your brave the cake turned out well. Thanks for sharing it with us on foodie friday.

  6. says

    I love the addition of the “swirl.” So pretty and elegant looking. Love the addition of coconut oil and greek yogurt. Mmm!!


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