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Blueberry-Lemon Pound Cake

Blueberry-Lemon Pound Cake


"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."
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1 h 30 m servings 509 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.

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Read all reviews 58
  1. 69 Ratings

Most helpful positive review

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.

Most helpful critical review

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 gr...

Most helpful
Most positive
Least positive

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.

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 th...

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 lon...

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...

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 ba...

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 ...

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" ...

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...

Great cake and right amount of moistness. I like my lemon desserts really lemony so I used the zest of two lemons. I floured the blueberries as another reviewer also suggested. I added a litt...

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