Blueberry Swirl Pound Cake with Lemon Glaze is bursting with blueberry swirl running through and brightened with lemon. This recipe is an easy and impressive dessert that will have your friends and family fighting over the last piece and asking for more!
Blueberry Swirl Pound Cake with Lemon Glaze
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.
Melt in your mouth blueberry cake is another yummy dessert.
You know how I love Pound Cakes. Blueberry Swirl Pound Cake with Lemon Glaze has same wonderful texture of a traditional pound cake with extra blueberry flavor from the ribbon of blueberry sauce runnig through it. As well, it had that nice crust that we love on pound cakes and with a dense, small crumb texture.
If you like blueberries, this is the pound cake for you!
Blueberry Pound Cake ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- blueberries, washed and dried
- granulated sugar
- confectioners sugar, sifted and then measured
- lemon juice
- granulated sugar
butter, softened. You can substitute solid vegetable shortening for all or part of the butter. You cannot substitute margarine.
- solid vegetable shortening. You an substitute coconut oil for solid vegetable shortening but the cake will be slightly tougher.
- Greek yogurt. You can substitute sour cream or buttermilk.
- lemon zest
- pure vanilla extract. Pure vanilla tastes better than imitation vanilla.
- large eggs, room temperature
- all-purpose flour. I haven’t personally substituted gluten-free flour and therefore cannot recommend one. I’ve had readers comment they have had success using a ‘1 to 1 gluten free flour’ but I have not personally tested this recipe with gluten-free flour.
- baking soda
POUND CAKE BAKING TIPS
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
- Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
a little more…
- 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 when making a pound cake. You’ll need to cream the
butterand 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.
I updated this post from an earlier version dated July 11, 2013. I made new photos and simplified the recipe instructions.
Blueberry Swirled Pound Cake with Lemon Glaze
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- 1 and ¼ cup blueberries
- ¼ cup sugar
- 2 Tablespoon cornstarch
- ⅓ cup water add more water if it's too thick.
- 1 cup confectioners sugar
- 4 Tablespoons lemon juice
- 3 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 sifted then measured
- ½ teaspoon baking soda
- ¼ 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. Coat a 12 to 15 cup Bundt pan or tube pan with solid vegetable shortening the granulated sugar.
- In a large bowl, beat butter, shortening, and Greek yogurt at medium speed with a mixer until combined. Gradually add the 3 cups sugar. Beat until fluffy. Add lemon zest and vanilla, beating until combined. Add eggs one at a time, beating after each addition. Stop the mixer and scrap the sides and bottom. Beat again.
- In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture beating until just 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 Tablespoons of blueberry filling into the center of the batter, using the back of a spoon spread the filling in a trench down the center of the batter. Top with 4 cups of batter, then another 4 T blueberry filling. Repeat the process until all batter and filling are used.
- Bake for 1 hour and 20 minutes or until a wooden pick inserted into the cake comes out clean. Let cake cool for 20 to 30 minutes in a 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.