I’ve had this recipe on my list of “must make” recipes for some time now. I’ve been on a lemon kick lately. So when I found blueberries on sale at the store, I knew exactly what to do with them.
Lemons and Blueberries,
Blueberries and Lemon,
Just a perfect flavor combination!
This cake is so good, I made it twice! Well, I had to, but I would have gotten around to it again when my blueberries came in. You’ll see.
And at the end of this post I have a special treat for you! Hani of Haniela’s gathered together some amazing bloggers to give you Berrylicious! Be sure to check out all the scrumptious links for berry ideas.
Connect with Chocolate Chocolate and More!
Save your favorite recipes to your personal recipe box with the 
button on all my recipes! Create a Meal Plan with your “favorite” recipes and the ingredients will automatically be added to your own Grocery List!
Ingredients
- 1 3/4 cups sugar
- 1/2 cup butter, softened
- 1/2 cup (4 ounces) cream cheese softened
- 3 large eggs
- 2 teaspoons vanilla
- 1/4 cup lemon juice
- 3 cups flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh blueberries, you could also use blackberries or raspberries
- 1/2 cup powdered sugar
- 3-4 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees. Grease and flour a bundt pan. Don't use spray, it'll stick, trust me on this.
- Cream butter and cream cheese together, Add in sugar, beat well. Add in eggs one at a time, blending well after each egg. Add lemon juice and vanilla, beat well again, 2-3 minutes, you want everything blended in well.
- In a separate bowl , place your berries and 2 tablespoons of flour, toss berries to coat. This will help keep the berries from sinking while baking.
- Combine remaining flour with baking powder, baking soda and salt, just give it a little stir with a fork.
- Now alternating, add flour and sour cream, starting and ending with flour, mixing well after each addition. Your batter will be thick.
- Gently fold in berries, don't worry about getting them fully blended, just make sure they are spread out a bit in your batter.
- Spoon batter into your well greased and floured bundt pan.
- Bake in a 350 degree oven for 1 hour to 1 hour and 15 minutes. Test for doneness using a toothpick, when it comes out clean, your cake is done. Let cake cool on wire rack for 10 minutes before inverting onto a plate.
- Let cool completely before adding glaze.
- Mix sugar and lemon juice together, stirring till sugar is dissolved and mixture is smooth. Drizzle over top of cooled cake.
Notes
recipe source ChocolateChocolateandmore.com
Lemon Blueberry Pound Cake
loosely adapted from Chef Dennis
Be sure to check out these other wonderful Berrylicious Recipes from a few of my fellow bloggers
And if you still need more
Strawberry Cheesecake Crumb Bars
What a beautiful cake, Joan. Perfect for summertime. Speaking of berries, I’m about to head into the kitchen to make a blackberry cream pie! 🙂
Mmmm, this looks so good! You’re right, blueberries and lemon are a great flavor combo!
Blueberries and lemons in a cake sound delectable … and so pretty too!
Blueberry and lemon are such a perfect combination. I eat blueberries by pints…literally!
This cake sounds and looks so moist and perfect for any time of the year. Thanks for sharing the recipe.
What a beautiful pound cake. I love that flavor combination!
This looks so amazing!
Yummo, could go for a big chunk of that right now Joan! definitely Berrylicious! xxx
So pretty! Love this one. I can just taste it now 🙂
I love lemon and blueberry together. I think they are a match made in heaven, so totally appropriate for Church Supper! Thanks for sharing. Have a blessed week & come back soon ~EMM
Blueberries, Lemon….yummmm!
Blueberries are my favorite food, hands down. I adore pound cake too! Thank for sharing this magnificent recipe, Joan. Mmm!
Ann! You’ve got two of my fave things together! Blueberries and lemon! I luv luv luv pound cake and this looks so very moist…I’m not real good at keeping things moist, so I think I’ve found a fail safe recipe!! xo 🙂 Ally
That looks SO so good – lemon and blueberry is one of my favorite combos, too! Thanks for sharing it at the {what’s shakin’ link party} this week!!
Delish! We agree with Keri – lemon and blueberry are SO good together! Thanks for sharing with us on “Strut Your Stuff Saturday!” We hope to see you next week! -The Sisters
ohhhh yum yum!!!
thanks for linkin up to serenity saturday
I love blueberries! Your pound cake looks delicious.
This looks sooooo good! Happy to let you know that I’m featuring you over at Addicted to Recipes! Thanks for sharing at Scrumptious Sunday 🙂
http://iamaddictedtorecipes.blogspot.ca/2012/06/scrumptious-sunday-15-features.html
Wonderful recipe. 🙂 I used the baking spray with flour to grease my pan. It didn’t stick at all!
Made this tonight and it was DELICIOUS! It does look weird when it comes out the oven, however the while family loves it! I think I’ll make another one day this week. It’s only right since I have half a package of cream cheese LOL!
Just made this for a birthday yesterday. It was a big hit! One of the best bundt cake recipes! I’m making blueberry muffins with it today!
Had a lot of blueberries at home and decided to make this. It is delicious. Definitely worth making. Also want to let everyone know, that you can use the Pam baking spray instead of butter & flour (hate doing that). I had already sprayed the bundt pan when I read your comment and decided to go with it since that is what I always use. It worked like a dream. Cake came right out.