Lemon-Blueberry Pound Cake Recipe
- 1/3 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups sugar
- 3 large eggs
- 1 large 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
- 1-1/4 cups confectioners' sugar
- 2 tablespoons lemon juice
- 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.
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.
Reviews for Lemon-Blueberry Pound Cake
"Excellent! Very moist indeed. Pound cakes are supposed to be a bit dense. In regards to the comments stating "I don't know who is rating this, etc., etc." What on earth does that mean? Are you implying that the scores of us who enjoyed success with this recipe are all liars or culinary morons? I am tired of the bitter, snide comments from folks with bad manners. Recipes don't turn out for many reasons-everything from flour being a bit old, to outdoor/indoor temperature and moisture fluctuations, to a cook who doesn't measure dry ingredients properly. There is no reason to insult people over a recipe."
"This cake was NOT moist at all..............very dry & heavy. I do not know who is rating this and thinks this was moist or delicious. All I know is I wasted a lot of ingredients & money baking this cake - NONE of my family enjoyed this & usually my baking is devoured."
"Amazing, moist and delicious. I used Partridge Berries (Newfoundland) and it was great. However, the lemon would be a better combination with the sweetness of the blueberries than Partridge Berries or Cranberries."
"I don't know who is rating this because both my mom and I made this and had issues. The outer edges were very crusty for both of us. Mine took 90 minutes to bake and the center was still too soft. (No my oven is not off) Not enough lemon taste, perhaps a lemon extract rather than vanilla might work. I'd be interested to trying to make it in a loaf pan instead of the fluted pan."
"Made it and loved it!!!!"
"Loved it just the way it is!"
"Very good. My husband loves lemon flavor and he loved it. I followed the recipe as called for other than substituting 1 tsp of lemon extract for 1 tsp vanilla as others suggested."
"Oh my help! Is this ever good!"
"Realmente delicioso. Thank you Rebecca Little."
"This cake is delicious-moist and flavorful. I added a bit more fresh lemon zest to the cake batter and also added some on top of the cake after I drizzled it with the icing. I will definitely make this again."
"I have been making this recipe since it was put in the Taste of Homes magazine... and my family and I love it every time!! I have adjusted it by putting a little more blueberries and lemon zest because my Mum loves more blueberries. Other than that, I have had no problem with the recipe. Plus it smells awesome when baking and in the winter when making it, heats the house up real well. Would recommend to ladies that want to impress their friends with this delightful, delish, springy tasting Bundt cake!"
"Made this for Easter dinner. Excellent! Followed recipe exactly except that I added 1 tsp lemon extract and cut vanilla extract to 1 tsp. A little dense but very moist cake and blueberries were evenly distributed and did not sink to the bottom. Also added extra lemon zest to cake and to the icing as well- perfect! Everyone had a second slice- will definitely make again!"
"Was easy and we have enjoyed every bite. Would recommend. Will definitely make it again."
"Very tasty! My husband loved it...I did too."
"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."
"This became a hit at Easter dinner"
"Very yummy - thanks for sharing!"
"So tasty! Easy to make and looks great. Best when still barely warm...no ice cream or other topping necessary."
"Very good. Will make again."
"I cut this recipe in half to prepare for my husband and I. I prepared it in a loaf pan and it was very delicious! This is one of our new favorites."
"Wow! My husband flipped over this cake! I did not have a tube pan, so I used two 9" round pans. I expanded on the glaze to make it into a frosting: I added 4 oz of cream cheese, and 5 or so tablespoons of butter and whipped it all together. This made an excellent cake perfect."
"I made this a couple of weeks and it was great! I love to bake desserts with fruit. It was also easy to make. It will be something that I make over and over again."
"FANTASTIC!!! Raves at work. Making 2 today, one for a supper gathering, the other for work. Moist, lemony and blueberrie....scrumptious! Now a go to recipe. :o)"
"worth the calories"
"We made this for a birthday celebration and it was a hit! The blending of Lemon and Blueberries was Great!!"
"Absolutely the best blueberry cake I have ever made... and my husband totally agrees... as did the ladies of my quilting group."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.