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.
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- Two Step PIneapple Pound Cake
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- Kentucky Butter Sauce Pound Cake
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- Homemade Sour Cream Cinnamon Roll Pound Cake
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- Scratch-made Key Lime Pound Cake Recipe with Key Lime Glaze
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- Praline Glazed Pumpkin Pound Cake
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- 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 Swirled Pound Cake with Lemon Glaze
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Save To Your Recipe BoxIngredients
Blueberry Filling
- 1 and ¼ cup blueberries
- ¼ cup sugar
- 2 Tablespoon cornstarch
- ⅓ cup water add more water if it's too thick.
Glaze
- 1 cup confectioners sugar
- 4 Tablespoons lemon juice
Cake
- 3 and ¼ cups sugar divided
- 1 cup butter softened
- ½ cup solid vegetable shortening or coconut oil
- 1 cup Greek yogurt room temperature
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 6 large eggs room temperature
- 3 and ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- 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.
Notes
Nutrition
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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!
Brianne @ Cupcakes & Kale Chips says
Mmm, this looks heavenly! And I bet all coconut oil would give it an awesome flavor!
Paula says
Thank you, Brianne, it was so good and I’m very picky about my Pound Cakes 🙂 Thanks for stopping by.
Shannon {Cozy Country Living} says
This looks delicious and it’s so pretty too!
Paula says
Thank you! It was so good, but unfortunately it’s now gone 🙁
Traci says
I love the addition of the “swirl.” So pretty and elegant looking. Love the addition of coconut oil and greek yogurt. Mmm!!
Paula says
Thanks so much, Traci. I like to experiment with baking.
Diane Balch 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.
Tanusree says
This is lovely. you’ve got the swirl so right !
Paula says
I wasn’t sure it would work, but I liked the way it turned out. I want to ‘swirl’ everything now! 🙂
Jennifer 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!
Sheryl@Lady Behind The Curtain says
Thanks so much for participating in this months Behind The Curtain Dessert Challenge. Your recipe looks delicious! See you next month for Peaches and Cream! YUM! 🙂
Paula 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…
Julie 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!
Paula 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.
Deb@CookingOnTheFrontBurner says
This looks delicious Paula! The swirl is unique… this was a fun challenge!
Paula says
I love this challenge. I had fun with this cake!
Mamamia says
This cake looks so delicious! I love your ideas of a blueberry swirl and a lemon glaze. Yum!
Paula says
oh, thank you so much! It was fun (and delicious!)
Tammi 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.
Raqel says
Looks tasty Paula! I love that you used coconut oil instead of butter. Have a great weekend!
Paula 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.
lisa@cookingwithcurls says
Looks delicious Paula! I guess I should pay more attention to the challenges out there, this would have been fun 🙂
Tanya Schroeder says
I like that you used yogurt! I’d probably be to chicken to replace all the oil too! This looks perfect Paula!
Paula says
Thank you Tanya! It was delish, my husband and I were fighting over the last piece 🙂
Min 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 ;).
Paula says
🙂 They really do. I’ll try it again and use more coconut oil just to see.
Emily says
Paula this looks delicious, I love the look of the swirl in the cake!
Paula says
Thank you!
Carrie @ Frugal Foodie Mama says
Paula, this looks so good! 🙂 And I didn’t even know that The Lady Behind the Curtain had this challenge every month! I just got signed up for next month. 😉
Paula says
I’ve been doing it a few months now, and I forgot to add my link to the link party! :((