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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake from www.chocolatechocolateandmore.com

Lemon Blueberry Pound Cake

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.

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Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

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

for Lemon Glaze

  • 1/2 cup powdered sugar
  • 3-4 tablespoons lemon juice

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a bundt pan. Don't use spray, it'll stick, trust me on this.
  2. 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.
  3. 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.
  4. Combine remaining flour with baking powder, baking soda and salt, just give it a little stir with a fork.
  5. Now alternating, add flour and sour cream, starting and ending with flour, mixing well after each addition. Your batter will be thick.
  6. Gently fold in berries, don't worry about getting them fully blended, just make sure they are spread out a bit in your batter.
  7. Spoon batter into your well greased and floured bundt pan.
  8. 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.
  9. Let cool completely before adding glaze.
  10. 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

Lemon Blueberry Pound Cake from www.chocolatechocolateandmore.com

Be sure to check out these other wonderful Berrylicious Recipes from a few of my fellow bloggers

Lemon Blueberry Pound Cake from www.chocolatechocolateandmore.com

1. Joan, Chocolate Chocolate and More – Lemon Blueberry Pound cake
2. Charity, Foodlets – Strawberry – Banana Popsicles
3. Jamie, Green Beans & Grapefruit – Mixed Berry & Cookie Butter Clafouti
4. Hani, Haniela’s – Red Currant Meringue Cake
5. Katrina, In Katrina’s Kitchen – Frozen Blueberry Basil Lemonade Pies
6. Sue, Munchkin Munchies – English Matrimonials
7. Bia, Rich and Sweet – Blueberry Blackberry Orange Streusel Scones
8. Sam, Sams Kitchen – Eton Mess Mini Cheesecakes
9.  Sherron, Simply Gourmet Photography– Mulberry Syrup
10. Ann, Sumptuous Spoonfuls  –  Strawberry Chia Jam
11. Karen, Trilogy Edibles – Meringue Nest with a Bumbleberry Compote

And if you still need more

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Strawberry Streusel Muffins

Strawberry Cheesecake Crumb bars-the delicious taste of Strawberry Cheesecake surrounded by a sweet crumb bar!

Strawberry Cheesecake Crumb Bars

Blueberry Muffin

Blueberry Muffins

Blackberry and Vanilla Yogurt Swirled Popsicles

Blackberry Vanilla Swirl Popsicles

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Reader Interactions

Comments

  4. Haniela says

    June 8, 2012 at 8:59 pm

    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.

  9. Krista says

    June 10, 2012 at 12:54 pm

    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

  11. Jelli says

    June 11, 2012 at 12:44 am

    Blueberries are my favorite food, hands down. I adore pound cake too! Thank for sharing this magnificent recipe, Joan. Mmm!

  12. Ally says

    June 11, 2012 at 11:18 pm

    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

  14. Six Sisters says

    June 13, 2012 at 5:19 pm

    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

  19. Dominque says

    April 20, 2014 at 12:15 am

    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!

  20. chris says

    July 13, 2014 at 12:47 pm

    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!

  21. Goreti says

    July 30, 2014 at 11:53 am

    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.