Blueberry Lemon Pound Cake [a la Robert Frost]


For the cake:
2 Cups granulated sugar
1/2 Cup butter
1/2 (8-ounce) package cream cheese, softened
3 large eggs
1 large egg white
3 Cups flour, divided
2 Cups blueberries [preferably fresh, but frozen works as well]
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8-ounce) cup lemon yogurt [preferably made w real sugar and whole milk]
2 tsp Vanilla Extract
Nonstick cooking spray for the tube [Bundt or angel food style] pan

For the glaze:
1/2 Cup Confectioners’ Sugar
4 tsp lemon juice


Preheat oven to 350°.

Beat sugar, butter, and cream cheese with a mixer at medium speed until creamy (about 3 minutes). Add eggs and egg white, 1 at a time, beating 1 minute after each addition.

Combine 2 Tbsp flour and blueberries in a small bowl, and toss to coat the fruit. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar-butter mixture alternately with the lemon yogurt, beginning and ending with the dry [flour] mixture.

Fold blueberries and vanilla gently into the cake batter; pour cake batter into a 10-inch tube pan coated with cooking spray.

Bake at 350° for 1 hour and 10 minutes, or until a toothpick or skewer inserted in center of cake comes out clean.

Cool cake in the pan on a cooling rack for 10 minutes; remove from pan.

Make the glaze: Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cool completely. Cut the cake with a serrated knife, or with a “bakeware buddy.”

Inspired by American poet Robert Frost’s “Blueberries” – [excerpted here]

“Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”