Lemon Blueberry Pound Cake Recipe

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Lemon Blueberry Pound Cake

Roberta Isaacson

By
@TopKatt8

This is one of my husband's favorite cakes - he loves blueberries.


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Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/2 cups sugar
8 ounce cream cheese
1 cup butter
1 1/2 teaspoon vanilla
4 eggs
zest of one large lemon, finely minced
2 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 1/2 cups fresh or frozen blueberries
3/4 cup powdered sugar
lemon juice

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease a bundt pan very well and lightly dust with flour.
2
Cream together the sugar, cream cheese, butter and vanilla well. Add the eggs one at a time, beating well after each addition.
3
Sift together the flour and baking powder. Gently fold dry ingredients into the creamed mixture until the flour is almost fully incorporated. At that point fold in the blueberries.
4
Bake for about 1 hour or until toothpick inserted comes out clean. Baking times may vary considerable, especially if you are using frozen berries which can add 15 - 20 minutes. Watch cake closely and rely on the toothpick test to make sure that it is completely baked.
5
Cool on a wire rack for 15 minutes before turning out of pan onto the rack to cool completely.
6
Whisk together the powdered sugar and lemon juice until smooth. Use only enough lemon juice to bring the glaze to a thick, but still pourable consistency.
7
Drizzle with the glaze before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy