Blueberry Pound Cake

I've made this recipe a number of times over the years and it is always a hit. But yogurt no longer comes in 8 ounce containers and lemon yogurt is getting harder to fine. Therefore,  the last time I made this cake, I substituted 1 cup of plain yogurt and one package of instant lemon pudding. Wow did it kick it up a notch! My husband and I both prefer the newer version and I no longer have to run around trying to find lemon yogurt. 

This is by far the best pound cake I've ever made. This is in my favorite cake section. You must make this! My oven cooks hot, so I'll shorten the cooking time for better end results next time...but still awesome :)

Like other reviewers, I have made this cake since it was first published in 1998. It is great for my small two-person family since it freezes so well. We keep half for the week and then freeze the rest for later. Great with a cup of chamomile tea.

I made this recipe back in 2005. It is delicious, dense and moist.

I lost my clipping from the magazine and was so glad to find the recipe on-line - it's a keeper! I use wild huckleberries (western Montana) that are full of flavor. The elegance of this cake belies it's simple ingredients. The lemon yogurt enhances the flavor of the berries and insures the cake stays moist. The light lemon glaze adds just enough zest! I follow the recipe exactly but use a 'light' (low sugar) version of yogurt.

I made this pound cake and it was truly sinful! I mistakingly used the entire 8 oz carton of cream cheese, and it came out wonderfully. It is very moist, not too dense, and perfect on the sweetness factor. I recommend this 100 times!

I make this a few times every year and it is always a hit. I've adapted it along the road adding 1 tablespoon of Lemon zest and not worrying about having lemon yoghurt on hand. Also increased the glaze to 1/2 cup lemon juice to one cup regular sugar; I'm not of fan of powdered sugar and the replacement reduces that chalk like feel/taste. It is worth of a special occasion or treating your family.

I have made this cake since it came out in 1998....it is a family favorite and my husband's birthday cake each year! It is always great!!! I am wondering if anyone has made it with Splenda instead of sugar, as I now have a Diabetic child??? If so, how did it compare? Thanks

This cake is a hit every time I make it. It's moist, flavorful, and delicious.

This is an excellent pound cake and will make it again. Great desert to share at a potluck.

I had to make some substitutions and even forgot the baking powder (huge slap on the forehead!), and it still came out great....moist and delicious. I used regular cream cheese instead of light butter, margarine instead of light butter, forgot the baking powder, added more blueberries, added lemon zest, used fat free lemon yogurt......and great results.

Love this recipe! I have made it twice, once with the lemon glaze and once using water and powdered sugar to make a plain glaze. I prefer the plain, my husband liked the lemon. Either way it is wonderful.

One of the best Cooking Light recipes ever! I don't use dairy, so I substitute soy cream cheese and soy yogurt with 1/4-1/2 teaspoon lemon extract added (in place of the lemon yogurt). Comes out perfect every time. Also travels well...

An overall excellent recipe and a crowd pleaser. I used frozen blueberries (blueberries we picked the summer before). I did not have any lemon yogurt, so I used plain lowfat yogurt and added a little lemon juice and zest. I did find the texture of the cake to be somewhere in the hazy neighborhood of poundcake-muffin-coffeecake, but the taste makes up for whatever difference of opinion you might have about the texture. If I were to make any changes at all, I'd say that maybe you could add just a little more of the glaze. The glaze brings the whole experience over the top (literally). We made this on a weekend a ate it for dessert through most of the next week. It's a good keeper.