Costco Lemon-Blueberry Pound Cake
- Prep Time: 15 minutes
- Total Time: 3 hours
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
**Butter Streusel:**
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons packed light brown sugar
- Large pinch of kosher salt
- 2 tablespoons unsalted butter (melted and slightly cooled)
**Cake:**
- 1/2 cup safflower or canola oil (plus extra for the pan)
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 tablespoon finely grated lemon zest (from about 1 lemon)
- 2 teaspoons pure vanilla extract
- 2 cups fresh blueberries (divided)
**Lemon Icing:**
- 1/2 cup confectioners’ sugar
- 2 teaspoons or more fresh lemon juice
- 1/2 teaspoon light corn syrup
Instructions
**Butter Streusel:**
- Preheat oven to 350°F. In a small bowl, whisk together flour, granulated sugar, brown sugar, and salt. Pour melted butter over dry ingredients and stir until combined. Set aside.
**Cake:**
- Brush a 9″x5″ loaf pan with oil and line it with parchment paper, leaving a 2″ overhang on two opposite long sides. Brush parchment with oil.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a large bowl, whisk together eggs, yogurt, lemon zest, vanilla, and oil until well combined. Add dry ingredients to the egg mixture and mix until just combined. Fold in 1 1/2 cups blueberries.
- Pour batter into the prepared pan and smooth the top with a spatula. Scatter remaining 1/2 cup blueberries over the batter and gently press them in. Crumble butter streusel over the top.
- Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, tenting with foil during the last 30 minutes if the top is browning too quickly. A tester inserted into the center should come out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack using the parchment overhang. Remove parchment and let cool completely.
**Lemon Icing:**
- In a medium bowl, whisk together confectioners’ sugar, lemon juice, and corn syrup until smooth and thick yet pourable.
- Drizzle glaze over the cooled cake and let it set for about 30 minutes before serving. Enjoy!
