Cozy Lemon Blueberry Pound Cake

This pound recipe is filled with juicy blueberries and has just a hint of lemon frosting that makes it a delicious summer dessert!
I love all the fresh flavors and delicious fruit that summer brings. And I also like to combine flavors to make delicious desserts - like blueberries and lemon! The slightly tart lemon frosting on this book book is the perfect balance for the sweet flavors of the cake and blueberries.
We had this delicious cake for dessert over Easter - it was extra delicious served with a big dollop of whipped cream. Since it is not yet blueberry season here, I did it with frozen blueberries that we always have in our freezer. But I can't wait to start again this summer with fresh blueberries!

Ingredients

• 2 1/2 cups all-purpose flour
• 2 c. 1 tsp baking powder
• 1/2 teaspoon salt
• 1 cup room temperature butter
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup vanilla or lemon Greek yogurt
• 2 cups blueberries

Instructions

1. Preheat the oven to 350.
2. Whisk together the flour with baking powder and salt in a small bowl. Put aside.
3. In a large bowl, combine the butter and sugars on high speed. Add the eggs one by one, mixing carefully after each egg. Add the vanilla extract.
4. At low speed, add the flour mixture little by little, alternating with Greek yogurt.
5. In another bowl, combine the two cups of blueberries with a little flour to coat them. Fold in the dough.
6. Generously coat the baking pan with cooking spray and spread the dough in the pan.
7. Bake the cake for about 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Let cool completely before removing from the mold.

This recipes adapted from this site