Costco Lemon-Blueberry Pound Cake

Butter Streusel

Preheat oven to 350°. In a small bowl, whisk flour, granulated sugar, brown sugar, and salt until combined. Pour butter over dry ingredients and stir until combined. Set aside until ready to use.

Cake

1. Step 1Brush 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. Step 2In a medium bowl, whisk flour, granulated sugar, baking powder, and salt until well combined. 
3. Step 3In 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. Step 4Scrape 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. Step 5Bake 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. Step 6Transfer pan to a wire rack and let cool 10 minutes. Using parchment overhang, carefully transfer cake to wire rack. Remove parchment and let cool.

Lemon Icing

1. Step 1In 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.
2. Step 2Drizzle glaze over cooled cake. Let rest until glaze sets, about 30 minutes.