blueberry lemon pound cake

★★★★★ 1 Review
PugMomof2 avatar
By Pamela Carney
from Fair Play, SC

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 pan...so 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!

★★★★★ 1 Review
prep time 30 Min
cook time 1 Hr 15 Min

Ingredients For blueberry lemon pound cake

  • 3 c
    all purpose flour
  • 3 c
    sugar
  • 2 stick
    butter, softened
  • 3 tsp
    lemon extract
  • 1/4 tsp
    baking soda
  • 8 oz
    sour cream
  • 6
    eggs
  • lemon zest, grated from 1 lemon
  • 1 1/2 c
    blueberries, fresh or frozen (optional)
  • 2 Tbsp
    butter
  • 1 c
    powdered sugar
  • lemon juice to taste
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How To Make blueberry lemon pound cake

  • 1
    Preheat oven to 325 degrees. Prepare your pan(s) with grease and flour. I use the spray can "Joy".
  • 2
    Sift flour and baking soda in a bowl and swet aside.
  • 3
    Mix softened butter and sugar in mixing bowl until smooth.
  • 4
    Add flour to sugar/butter alternately with eggs, adding the eggs one at a time and beating until blended.
  • 5
    Add sour cream and lemon extract and mix until smooth and creamy. Add zest from a lemon and mix briefly.
  • 6
    Add the blueberries and stir gently.
  • 7
    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.
  • 8
    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.

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