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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.