Lemon-Blueberry Pound Cake Recipe
Lemon-Blueberry Pound Cake Recipe photo by Taste of Home

Lemon-Blueberry Pound Cake Recipe

Publisher Photo
This is a refreshing dessert, perfect with ice cream, and a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
MAKES: 12 servings

Ingredients

  • 1/3 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups sugar
  • 3 eggs
  • 1 egg white
  • 1 tablespoon grated lemon peel
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups fresh or frozen unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) lemon yogurt
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup lemon juice

Nutritional Facts

1 slice equals 434 calories, 10 g fat (6 g saturated fat), 78 mg cholesterol, 281 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
  3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
  4. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.
Editor's Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.
Originally published as Lemon-Blueberry Pound Cake in Taste of Home February/March 2013

Nutritional Facts

1 slice equals 434 calories, 10 g fat (6 g saturated fat), 78 mg cholesterol, 281 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon-Blueberry Pound Cake

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 7, 2014

"Very tasty! My husband loved it...I did too."

MY REVIEW
Reviewed Sep. 6, 2014

"Good Taste. Easy to make. The only change I would make would be to maybe add grated lemon zest to the glaze---we really love tart lemon."

MY REVIEW
Reviewed Apr. 17, 2014

"This became a hit at Easter dinner"

MY REVIEW
Reviewed Mar. 27, 2014

"WOW, outstanding!!"

MY REVIEW
Reviewed Mar. 18, 2014

"Very yummy - thanks for sharing!"

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