Show Subscription Form




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 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:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons 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 completely.
  4. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake. 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
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 4, 2015

"Was easy and we have enjoyed every bite. Would recommend. Will definitely make it again."

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!!"

Loading Image