Real Recipes From Real Home Cooks ®

lemon blueberry pound cake

Recipe by
Roberta Isaacson
highland park, IL

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

yield 12 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For lemon blueberry pound cake

  • 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

How To Make lemon blueberry pound cake

  • 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.

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