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⅓ cup butter, softened

4 ounces cream cheese, softened

2 cups sugar

3 large eggs, room temperature

1 large egg white, room temperature

1 tablespoon grated lemon zest

2 teaspoons vanilla extract

2 cups fresh or frozen unsweetened blueberries

3 cups all-purpose flour, divided

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup lemon yogurt

GLAZE:

¼ cups confectioners' sugar

2 tablespoons lemon juice

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1. Preheat the oven to 350°F. Grease and flour a 10-inch fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add the eggs and the egg white, one at a time, beating well after each addition. Beat in the lemon zest and vanilla.

2. Toss the blueberries with 2 tablespoons of flour. In another bowl, mix the remaining flour with the baking powder, baking soda and salt, then add this dry mixture to the creamed mixture, alternating with the yogurt, and beating after each addition until just combined. Fold in the blueberries.

3. Transfer the batter to your prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

4. In a small bowl, mix the confectioners' sugar and lemon juice until smooth. Drizzle the glaze over the cake.

Lemon-Blueberry Pound Cake Variations

Add some chocolate: Fold a handful of white baking chips into the batter along with the blueberries. The sweetness complements the tart fruit flavors beautifully.

Try different flavors: Use the formula in this recipe to bake pound cake of a different flavor by substituting plain yogurt for the lemon yogurt and replacing the lemon zest and blueberries with a different combination. Try diced apple and cinnamon or cranberry walnut with orange zest.

Use a different pan: Divide the batter into greased and floured loaf pans, mini loaf pans or muffin tins instead of the Bundt pan. Follow the same doneness cues, but note that because the batter is in shallower containers it will bake faster.

How to Store Lemon-Blueberry Pound Cake

This lemon-blueberry cake does not need to be refrigerated if it will be consumed within a few days. You can leave it on the counter wrapped in plastic wrap or covered (find more tips on how to store baked goods). If the cake won’t be eaten right away, wrap it tightly in plastic wrap and keep it in the refrigerator for up to a week, or freeze the cake for up to two months.

Can you freeze lemon-blueberry pound cake?

Yes, and pound cakes freeze beautifully. Freeze leftover slices of cake individually wrapped in plastic wrap or waxed paper, then transfer them to a freezer bag for storage. You can also freeze an entire blueberry-lemon pound cake, but if you know you want to make it ahead of time, hold off on adding the glaze until it’s defrosted, as the moisture released in the freezing and thawing process can make the glaze runny.

Why do the blueberries sink in my cake?

Blueberries sink to the bottom of cakes because they are most likely heavier than the batter and denser due to all the juices they contain. To prevent the blueberries from sinking in your lemon-blueberry pound cake (or other cake recipes), we toss the blueberries in a little flour before them adding into the batter.

What’s the best way to grease a Bundt pan?

The best way to ensure that your lemon and blueberry pound cake comes out of the pan cleanly is to grease the pan well from the start. We recommend using shortening to grease Bundt pans, even those with nonstick coating. To grease a Bundt pan, take a dollop of shortening on a paper towel and wipe the interior of the pan. You want to get into every nook and cranny. Then dust the pan with flour and tap away the excess.