Everyone needs a good blueberry pound cake in their recipe collection. This one is mine, and I love it because it’s not too sweet and it molds beautifully in a fancy bundt pan. It’s fortified with cream cheese in the batter, and a healthy dose of yogurt makes for a soft crumb.
Who doesn’t love a bundt cake? Seriously. It’s so easy to throw one together for a weekend family potluck or a weekday evening to soothe a craving. I always recommend using flour-based baking spray for bundt pans with lots of detail, and that’s what I used with this Heritage Bundt Pan from Nordicware.
Each slice is absolutely loaded with blueberries. It’s the kind of treat for people who like a little cake with their berries.
On days when I’m feeling extra-sweet I’ll make a simple confectioners’ glaze using 2 tablespoons of lemon juice and 1 cup of powdered sugar. Most of the time a simple sprinkle of confectioner’s sugar on top suits me just fine. Either way, a slice pairs nicely with strong coffee or afternoon tea.
I developed this recipe for the American Butter Institute, and the recipe lives on their website Go Bold With Butter.
Heather, should the Bundt pan be greased first? This looks like a great recipe; thanks!
Yes! You can use flour-based baking spray, or if you prefer you can grease it using a paper towel and soft butter.
Thanks for asking!
Thanks for clarifying that, Heather!
So there is no lemon in the batter?
Hi there, are the yogurt and cream cheese measures fluid ounces or weight? Just trying to figure out how to convert to grams for all of this. Cake looks amazing btw!