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Costco Lemon-Blueberry Pound Cake

Course Dessert
Prep Time 15 minutes
Total Time 3 hours
Servings 12

Ingredients

**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!