Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Old Fashioned Pound Cake with Raspberry Sauce
Barbara's Golden Pound Cake
Blueberry Pound Cake
GA Peach Pound Cake
Gina's Pound Cake
MORE
Top Related Articles
Decorating a Flag Cake
Assembling a Wedding Cake
High Altitude Cake Baking
Decorating a Wedding Cake
How to Decorate an Easter Cake (Video)
Wave Your Flag Cake (Video)
Cutting a Wedding Cake (Video)
Mardi Gras King Cake
Butter Cakes and Pound Cakes
Making an Angel Food Cake (Video)
Related Collections
Fresh Blueberries
Lemon
Blueberry
Citrus
Easter Desserts
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Blueberry-Lemon Pound Cake
SUBMITTED BY:
LDYBRD
PHOTO BY:
nicole
"This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids."
RECIPE RATING:
Read Reviews
(12)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 - 10 inch Bundt cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6 eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 27, 2005 by
LUVMUFFIN02
X
Full Review
LUVMUFFIN02
Dec. 27, 2005
If you use 1/4 cup of the flour in this recipe and coat the blueberries before you put them in cake batter, the blueberries will not sink to the bottom.
Was this review helpful?
[
YES
]
14 users found this review helpful
If you use 1/4 cup of the flour in this recipe and coat the blueberries before you put them in...
MORE
MORE
Reviewed on Feb. 12, 2006 by
MEGKELLEY
X
Full Review
MEGKELLEY
Feb. 12, 2006
This cake was fabulous! I made the changes suggested by the previous reviewers (using lemon juice instead of extract and flouring the blueberries). I also used frozen blueberries (I allowed them to thaw first). Also instead of flouring the bundt pan, I sugared it--it makes a nice crunchy, sweet outer-layer. Then I used the leftover lemon juice to make a lemon icing. YUM! My dinner guest left with a copy of the recipie.
Was this review helpful?
[
YES
]
5 users found this review helpful
This cake was fabulous! I made the changes suggested by the previous reviewers (using lemon...
MORE
MORE
Reviewed on Jul. 7, 2007 by foraging4food
X
Full Review
foraging4food
Jul. 7, 2007
I love pound cake, and I have tried a bunch of recipes...this one makes a beautiful cake. The cake rose right to the top edge of the tube pan, but I did have to let it bake about 20 minutes longer than specified, so be sure you test it with a wooden skewer before assuming it's done. I followed the recipe as written with only a few minor changes: added one teaspoon vanilla extract in addition to the lemon flavoring, didn't measure the lemon zest - just used the zest of one large lemon, and added about a cup of diced fresh cherries I had and needed to use. I tossed the fruit with flour, and this kept them distributed throughout the cake without sinking. The cake has a wonderful flavor and texture, and is easy to prepare. This is a good basic pound cake recipe, and you could experiment with other extracts and berries. I'm adding this to my pound cake repetoire!
Was this review helpful?
[
YES
]
4 users found this review helpful
I love pound cake, and I have tried a bunch of recipes...this one makes a beautiful cake. The...
MORE
MORE
Reviewed on Jun. 14, 2006 by
D. Storm
X
Full Review
D. Storm
Jun. 14, 2006
I have tried countless pound cake recipes and actually have a very good butter pound cake. I needed to use up some bluberries so I thought I would try this. However, this cake came out very greasy and gummy like for me. I don't know...I will not make again. I will stick to my tried and true and just add blueberries next time.
Was this review helpful?
[
YES
]
3 users found this review helpful
I have tried countless pound cake recipes and actually have a very good butter pound cake. I...
MORE
MORE
Reviewed on Apr. 24, 2006 by Chrisa
X
Full Review
Chrisa
Apr. 24, 2006
Yum!!! This cake was delicious! I made this for our Easter Dinner and everyone thought it was very good. The initial making of the cake was more than easy- it was literally a "piece of cake" It took only about 20 minutes and then into the oven the cake went. As previous reviewers did, I coated the blueberries in a little bit of flour to prevent them from sinking and it worked like a charm- the blueberries were evenly spread throughout the cake and none sank. I then, once it cooled, spread a basic icing with a tint of lemon flavor on the top of the cake and it was delicious- It had a light lemon flavor and the blueberries were simply magnificent. Everyone raved and this recipe will most definitely be made again. Thanks!
Was this review helpful?
[
YES
]
3 users found this review helpful
Yum!!! This cake was delicious! I made this for our Easter Dinner and everyone thought it...
MORE
MORE
Reviewed on Feb. 21, 2006 by
DivineHealth7
X
Full Review
DivineHealth7
Feb. 21, 2006
My family and I thought this cake was delicious! Moist, fragrant, and tasty...MMMM. We served it warm with a small scoop of ice cream and homemade strawberry topping. I cut the rest of the cake into portions, wrapped each piece in plastic wrap (then stored in a ziploc in the freezer), and then reheated when I wanted a piece...again served warm (reheated in the convection oven) with a dollop of ice cream and strawberry topping. I also coated the blueberries with 1/4 cup flour and my blueberries did NOT sink. Like other reviewers, I used fresh squeezed lemon juice instead of extract, and I think I even used a little more zest than called for. The lemon flavor was mild, but definitely yummy. As always, I used all organic ingredients. Great recipe! We enjoyed it. Thanks LDYBRD (Ladybird, is it?).
Was this review helpful?
[
YES
]
3 users found this review helpful
My family and I thought this cake was delicious! Moist, fragrant, and tasty...MMMM. We served...
MORE
MORE
Reviewed on Aug. 9, 2005 by couldntboilwater
X
Full Review
couldntboilwater
Aug. 9, 2005
This pound cake was very moist. I used 4 tsp of lemon juice in place of the lemon extract. my blueberrys sank to the bottom, but so far I have never made a pound cake that didnt sink blueberries. Very buttery and delicious!!!
Was this review helpful?
[
YES
]
2 users found this review helpful
This pound cake was very moist. I used 4 tsp of lemon juice in place of the lemon extract. my...
MORE
MORE
Reviewed on Mar. 26, 2008 by
LeeLee222
X
Full Review
LeeLee222
Mar. 26, 2008
I was a bit disappointed with how this turned out based on the rave reviews. I kept it in the oven longer than the recipe called for, but I think I still took it out too early. It was still a bit gooey on the bottom. I definitely goofed a bit, but even the cooked top part was a bit dense and there wasn't as much of a lemon flavor as I had hoped there would be. I don't think I'd make this one again. Sorry.
Was this review helpful?
[
YES
]
0 users found this review helpful
I was a bit disappointed with how this turned out based on the rave reviews. I kept it in the...
MORE
MORE
Reviewed on Mar. 23, 2008 by
Kara
X
Full Review
Kara
Mar. 23, 2008
This recipe was overall a good recipe. I found the batter was to sticky for my liking, so I added 1 cup of milk to lighten it up a bit. I also used lemon juice instead of extract. I used this recipe for my Easter dinner and it was a hit. I will definatly make it again. My kids ate the left overs for breakfast.
Was this review helpful?
[
YES
]
0 users found this review helpful
This recipe was overall a good recipe. I found the batter was to sticky for my liking, so I...
MORE
MORE
Reviewed on Aug. 10, 2007 by
nicole
X
Full Review
nicole
Aug. 10, 2007
This is pretty good. Everyone I served it too LOVED it. I had to cook it about 20 min. longer than recipe called for and I added some extra lemon. I really like lemon.
Was this review helpful?
[
YES
]
0 users found this review helpful