u003cstrongu003e1. Can I Use Frozen Blueberries?u003c/strongu003e

Absolutely! Just don’t thaw them before adding to the batter. Toss them in flour first to avoid streaky batter.

u003cstrongu003e2. What’s the Best Way to Store This Cake?u003c/strongu003e

Keep it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months.

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be slightly different, but it’ll still taste amazing.

Not necessarily, but it’s recommended. You can sub it with sour cream or plain yogurt, but Greek yogurt gives the best texture.

Totally. The flavors actually get better after a day, so feel free to bake it the night before.

Yes, you can double the ingredients and bake it in a larger loaf pan or two standard loaf pans. Adjust the baking time as needed.

No loaf pan? No problem! You can bake this in a round cake pan or even as muffins. Just keep an eye on the baking time, as it may vary.

Using parchment paper is the best way to ensure an easy release. Grease the pan well, or dust it with flour after greasing for added insurance.

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A moist and buttery lemon blueberry pound cake that’s bursting with fresh flavors and finished with a tangy glaze.

Preheat your oven to 350°F and grease a loaf pan, lining it with parchment paper.
In a bowl, whisk together flour, salt, and baking powder.
In a large mixing bowl, combine sugar and lemon zest, rubbing the zest into the sugar.
Add Greek yogurt, vanilla extract, eggs, lemon juice, and vegetable oil to the sugar mixture and whisk until smooth.
Gradually stir the dry ingredients into the wet mixture until just combined.
Fold in the blueberries that have been tossed in flour.
Pour the batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Whisk together glaze ingredients for drizzling once the cake is cool.

Using fresh lemons and blueberries enhances the flavors. Let the cake cool completely before slicing to avoid crumbling.

Find it online: https://junorecipes.com/lemon-blueberry-pound-cake/