Blueberry-Lemon Pound Cake Recipe

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Most Helpful Positive Review

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.

—LUVMUFFIN02

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Most Helpful Critical Review

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.

—D. Storm

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44 Ratings

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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.

—MEGKELLEY

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Jul 07, 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!

—foraging4food

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Aug 17, 2008

Excellent recipe! A few changes I made were to use "buttermilk" instead of regular milk by mixing 3/4c milk with 1/4c lemon juice. I added 1T vanilla, and increased the lemon zest to the zest of 3 lemons. I glazed it with 1/3c lemon juice mixed with 1/2c sugar by immediately poking holes in the bottom of the cake while it was in the pan after baking, then brushing glaze as well on the top after removing it from the pan. Outstanding cake!!!

—LADEBACKRN

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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?).

—DivineHealth7

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Aug 17, 2010

Wonderful pound cake! I've made this twice and found that there's too much batter for a regular 10" bundt pan so I leave almost 2 inches to spare for the cake to rise in the oven. The extra batter made two 3 x 5 loaves in addition to the cake. I used the juice of 2 lemons which I deducted from the amt. of milk used. Used zest of both lemons as well. Topped it with cream cheese and lemon frosting. Be sure to coat the blueberries with a couple tsps. of flour so they don't sink.

—Lace

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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!

—Chrisa

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Nutrition

Calories
509 kcal
25%

Carbohydrates
65.1 g
21%

Cholesterol
142 mg
47%

Fat
25.5 g
39%

Fiber
1.3 g
5%

Protein
6.5 g
13%

Sodium
288 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry-Lemon Pound Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 509
Calories from Fat: 230

% Daily Value *
Total Fat 25.5g 39 %
Saturated Fat 15.4g 77 %
Cholesterol 142mg 47 %
Sodium 288mg 12 %
Potassium 104mg 3 %
Total Carbohydrates 65.1g 21 %
Dietary Fiber 1.3g 5 %
Protein 6.5g 13 %
** Sugars 40.2g
Vitamin A 17 %
Vitamin C 3 %
Calcium 11 %
Iron 20 %
** Thiamin 27 %
Niacin 20 %
Vitamin B6 4 %
Magnesium 5 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.