How to Make Blueberry Lemon Pound Cake With a Touch of Orange
Rachel loves simple recipes, especially when the results are delicious and loved by the whole family. This recipe fits the bill.
A Cake Fit for Any Occasion
This is a cake that is not only flavorful and moist, but it's also so easy to make and good for any occasion. It's pretty enough for company, for a take-along when invited to someone's house, or for your own family to enjoy.
The blueberries add a healthy element that is good for everyone, especially for children after school with a glass of milk. I made this on a Saturday when my girls came over with their families for dinner. It was almost entirely devoured.
I love easy recipes, and this is one of them. I hope you enjoy it as much as we did.
Tips
- If you don't like or want the frosting, you can always just dust it with a little powdered sugar.
- Another topping would be a light glaze of powdered sugar and a little milk to the consistency you want it.
- If you don't have fresh blueberries, you can always get frozen ones. I wouldn't let them defrost though, or they will just be watery.
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Prep time | Cook time | Ready in | Yields |
---|---|---|---|
15 min | 50 min | 1 hour 5 min | Serves 10 to 12 people |
Ingredients
- 1 box lemon cake mix
- 1 cup light cream
- 4 large eggs
- 1/3 cup vegetable or canola oil
- 1 cup blueberries, fresh or frozen
- 1/2 tablespoon flour
- 1 box instant vanilla pudding mix
- 1 container whipped white frosting
Instructions
- Preheat oven to 350°F or whatever it says on the back of your cake mix box. Spray the inside of a bundt pan with non-stick spray or grease with butter.
- Mix the blueberries with the 1/2 tablespoon of flour. This keeps the blueberries from falling to the bottom.
- Following the back of the cake box, mix the cake mix with the pudding mix, eggs, light cream and oil.
- Gently add the flour-dusted blueberries and pour into the prepared bundt pan. Bake for 50 minutes or until a toothpick comes out clean when inserted.
- Let sit for 10 minutes, then remove cake from then pan and put on the serving plate until completely cooled.
- Top with the frosting and decorate the top with grated orange rind. This is optional, but it adds a little interesting flavor to the cake. Enjoy!
Comments
RTalloni on April 05, 2016:
Me oh my oh! Blueberry season is around the corner here. I would love to eat this morning, noon, and night.
Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2016:
Hi Peggy, Yes, you could certainly skip the frosting. You could top it with Cool Whip or a home made whipped cream or just dust it with confectioner's sugar. Yes, cakes like that don't last long.
Blessings to you.
Rachel L Alba (author) from Every Day Cooking and Baking on March 18, 2016:
Hi Chitrangada, Thanks for the visit and very nice comment. I'm glad you like it.
Blessings to you.
Peggy Woods from Houston, Texas on March 18, 2016:
The photos you took of your lemon blueberry pound cake make it look inviting. I would probably skip the frosting although it certainly makes the cake decorative and pretty. Your family must live visiting at your home! :)
Chitrangada Sharan from New Delhi, India on March 18, 2016:
This sounds delicious and mouth watering. I love your combination of ingredients . I have baked lemon cakes earlier but this looks different and I am going to try it soon.
Thank you for sharing the helpful pictures and detailed instructions!
Rachel L Alba (author) from Every Day Cooking and Baking on March 06, 2016:
Thank you Audrey. It's easy to make too. Thanks also for the visit.
Blessings to you.
Audrey Howitt from California on March 06, 2016:
Oh this made my mouth water and I am not really a cake lover--this just seems so refreshing!
Rachel L Alba (author) from Every Day Cooking and Baking on March 01, 2016:
Hi Susan, I look forward to your visits and comments. Thank you for all of it.
Blessings to you.
Susan Deppner from Arkansas USA on March 01, 2016:
Lemon and blueberry is one of my favorite flavor combinations. What a wonderful cake recipe for springtime. Yours looks delicious!
Rachel L Alba (author) from Every Day Cooking and Baking on March 01, 2016:
Hi Donna, Thank you so much for your visit and comment, I really appreciate it. The pudding mix makes the cake mix more like a pound cake.
Blessings to you.
Donna Herron from USA on March 01, 2016:
I love lemon cake, though I've never made it myself. This recipe looks delicious. I love the idea of adding pudding mix - I would think the mix would make this cake moist and rich. Thanks so much for posting and sharing! I now know what I'm making for dessert on Easter!