Blueberry Lemon Pound Cake

Pamela Carney


A friend gave me this wonderful recipe for Lemon Pound Cake. I decided to add blueberries and lemon zest. The results are YUMMY!!

This recipe really fills up a standard bundt what I do is use a bundt pan and a loaf pan, so I get two cakes. I freeze the loaf cake or give it as a gift. Or, you can just make one huge cake!

pinch tips: How to Grease a Pan


30 Min


1 Hr 15 Min


3 c
all purpose flour
3 c
2 stick
butter, softened
3 tsp
lemon extract
1/4 tsp
baking soda
8 oz
sour cream
lemon zest, grated from 1 lemon
1 1/2 c
blueberries, fresh or frozen (optional)
2 Tbsp
1 c
powdered sugar
lemon juice to taste

Directions Step-By-Step

Preheat oven to 325 degrees. Prepare your pan(s) with grease and flour. I use the spray can "Joy".
Sift flour and baking soda in a bowl and swet aside.
Mix softened butter and sugar in mixing bowl until smooth.
Add flour to sugar/butter alternately with eggs, adding the eggs one at a time and beating until blended.
Add sour cream and lemon extract and mix until smooth and creamy. Add zest from a lemon and mix briefly.
Add the blueberries and stir gently.
If using a loaf pan, it should bake for about 35 mins.... the bundt pan will take about an hour.. If using all the batter in a bundt pan, it will take up to 1 hr 30 mins.

Allow cake to cool about 10 minutes and remove from pan. Put Lemon Glaze on cake while it is still hot.
LEMON GLAZE: melt 2 TB butter in a small bowl and add about a cup of powdered sugar. Whisk it together and add your lemon juice. Then pour over the cake(s) while they are still hot.

About this Recipe