Name: Costco Lemon-Blueberry Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/4 c. (40 g.) all-purpose flour -; 2 tbsp. granulated sugar -; 2 tbsp. packed light brown sugar -; Large pinch of kosher salt -; 2 tbsp. unsalted butter, melted, slightly cooled -; 1/2 c. safflower or canola oil, plus more for pan -; 1 3/4 c. (210 g.) all-purpose flour -; 1 c. (200 g.) granulated sugar -; 2 tsp. baking powder -; 3/4 tsp. kosher salt -; 3 large eggs -; 1 c. plain Greek yogurt -; 1 tbsp. finely grated lemon zest (from about 1 lemon) -; 2 tsp. pure vanilla extract -; 2 c. fresh blueberries, divided -; 1/2 c. (60 g.) confectioners' sugar -; 2 tsp. (or more) fresh lemon juice -; 1/2 tsp. light corn syrup -

Ingredients for - Costco Lemon-Blueberry Pound Cake

1. 1/4 c. (40 g.) all-purpose flour

2. 2 tbsp. granulated sugar

3. 2 tbsp. packed light brown sugar

4. Large pinch of kosher salt

5. 2 tbsp. unsalted butter, melted, slightly cooled

6. 1/2 c. safflower or canola oil, plus more for pan

7. 1 3/4 c. (210 g.) all-purpose flour

8. 1 c. (200 g.) granulated sugar

9. 2 tsp. baking powder

10. 3/4 tsp. kosher salt

11. 3 large eggs

12. 1 c. plain Greek yogurt

13. 1 tbsp. finely grated lemon zest (from about 1 lemon)

14. 2 tsp. pure vanilla extract

15. 2 c. fresh blueberries, divided

16. 1/2 c. (60 g.) confectioners' sugar

17. 2 tsp. (or more) fresh lemon juice

18. 1/2 tsp. light corn syrup

How to cook deliciously - Costco Lemon-Blueberry Pound Cake

1 . Stage

Brush a 9"x5" loaf pan with oil. Line pan with parchment, leaving a 2" overhang on 2 opposite long sides. Brush parchment with oil.

2 . Stage

In a medium bowl, whisk flour, granulated sugar, baking powder, and salt until well combined.

3 . Stage

In a large bowl, whisk eggs, yogurt, lemon zest, vanilla, and oil until well combined. Pour dry ingredients into egg mixture and mix just until combined. Add 1 1/2 cups blueberries and fold just until distributed.

4 . Stage

Scrape batter into prepared pan; smooth top with a spatula. Scatter remaining 1/2 cup blueberries over, then gently press blueberries into batter. Using your hands, crumble butter streusel into clumps over batter.

5 . Stage

Bake cake, tenting with foil during the last 30 minutes if darkening too fast, until a tester inserted into the center comes out clean, 1 hour, 20 minutes to 1 hour, 30 minutes.

6 . Stage

Transfer pan to a wire rack and let cool 10 minutes. Using parchment overhang, carefully transfer cake to wire rack. Remove parchment and let cool.

7 . Stage

In a medium bowl, whisk confectioners’ sugar, lemon juice, and corn syrup, adding more lemon juice by the drop if needed, until smooth and thick yet pourable.

8 . Stage

Drizzle glaze over cooled cake. Let rest until glaze sets, about 30 minutes.