Blueberry Swirl Pound Cake with Lemon Glaze, bright and sunny flavor of lemon, bursting with a sweet blueberry swirl.
You know how I love Pound Cakes. After deciding to make a Blueberry Swirl Pound Cake with Lemon Glaze, I shook things up by adding Greek yogurt coconut oil to this pound cake!
Yes, coconut oil in a pound cake! But, don’t get excited thinking it’s ‘healthy’. I only replaced part of the butter with coconut oil, the recipe still has butter in it.
Even with Greek yogurt and coconut oil, my Blueberry Swirl Pound Cake with Lemon Glaze still had the same wonderful texture of a traditional pound cake. It had that nice crust with a dense, small crumb center. As well, the blueberry flavor is not a strong flavor in this cake.
Blueberry Swirl Pound Cake
Welcome back to my Pound Cake series!!! Are you tired of Pound Cake recipes yet?
So far I’ve tested the Whipping Cream Pound Cake, Sour Cream Pound Cake, Cream Cheese Pound Cake, Amaretto Pound Cake and Chocolate Pound Cake. Let me just tell you they are all good! Visit Pound Cakes Reviewed for all the recipes. Here is a preview.
-
- Two Step PIneapple Pound Cake
-
- Kentucky Butter Sauce Pound Cake
-
- Homemade Sour Cream Cinnamon Roll Pound Cake
-
- Scratch-made Key Lime Pound Cake Recipe with Key Lime Glaze
-
- Praline Glazed Pumpkin Pound Cake
-
- German Chocolate Pound Cake with Coconut Pecan Frosting
You may also enjoy my Blue Ribbon Old Fashioned Pound Cake. Please take a minute to watch the video below.
Blueberry Swirl Pound Cake with Lemon Glaze
- First things first, when it comes to measuring flour, a cup is not always a cup. Please read this post on how to correctly measure flour.
- It takes a little patience to make. You’ll need to cream the butter and sugar until it’s light and fluffy.
- Also, add the eggs one at a time, sometimes I want to dump them all in at once, but resist the urge.
- Finally, allow the cake to cool at least 20 minutes in the pan before inverting it onto a platter.
- Complete detailed instructions are below in the recipe box.
Blueberry sauce is swirled through this pound cake. Pound cake is always a crowd-pleasing dessert and this recipe is no exception!
- 1 and 1/4 cup blueberries
- 1/4 cup sugar
- 2 Tablespoon cornstarch
- 1//3 cup water add more water if it's too thick.Glaze
- 1 cup confectioners Sugar
- 4 Tablespoon lemon juiceCake
- 3 and 1/4 cup sugar divided
- 1 cup butter softened
- 1/2 cup coconut oil
- 1 cup Greek yogurt
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 6 large eggs
- 3 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
-
Add all Blueberry Filling ingredients to a small sauce pan.
-
Mash blueberries with a potato masher.
-
Bring to a boil and stir frequently. Boil 2 minutes.
-
Remove from heat and allow to cool.
-
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 1/2 or more water. Sauce will get thicker as it cools. Cover and refrigerate 3 hours or up to 3 days for this recipe.
-
For the cake: Preheat oven to 325 degrees. Spray a 12 to 15 cup Bundt pan with nonstick baking spray with flour.
-
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.
-
In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture beating until combined.
-
Spoon 4 cups batter into prepared pan. Using the back of a spoon, spread batter evenly around pan and flatten in the center.
-
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.
-
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.
-
Whisk confectioners sugar and lemon juice until smooth. Drizzle over warm cake.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.
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!
[…] the Greek yogurt in this recipe. I always replace sour cream with Greek yogurt in my recipes now: Blueberry Swirl Pound Cake, Sausage Cheese […]