Blueberry Lemon Pound Cake
A Cake Fit For Any Occasion
This is a cake that is not only flavorful, but moist and so easy to make and good for any occasion. It's pretty enough for company or for a take a long when invited to someone's house or for your own family to enjoy.
With the blueberries in it, that adds a health factor that is good for every one and for children for after school with a glass of milk. I made this on a Saturday when my girls come over with their families for dinner. It almost all went.
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.
Photos of Blueberry Lemon Pound Cake
Please Vote For This Recipe
- 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
Directions
- Preheat oven to 350 degrees or whatever it says on the back of your cake mix box. Spray the inside of a Bunt pan with non-stick spray or grease with butter.
- Mix the blueberries with the 1/2 T. flour. This keeps the blueberries from falling to the bottom.
- Following the back of the cake mix 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 Bunt pan. Bake for 50 minutes or until a toothpick comes out clean when inserted.
- Let sit for 10 minutes, then remove cake from pan and put on the serving plate until completely cooled.
- Top with the frosting and decorate the top with grated orange rind. It adds a little interesting flavor to the cake. This is optional. Enjoy!
Questions & Answers
Comments
Me oh my oh! Blueberry season is around the corner here. I would love to eat this morning, noon, and night.
- AUTHOR
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.
- AUTHOR
Hi Chitrangada, Thanks for the visit and very nice comment. I'm glad you like it.
Blessings to you.
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! :)
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!
- AUTHOR
Thank you Audrey. It's easy to make too. Thanks also for the visit.
Blessings to you.
Oh this made my mouth water and I am not really a cake lover--this just seems so refreshing!
- AUTHOR
Hi Susan, I look forward to your visits and comments. Thank you for all of it.
Blessings to you.
Lemon and blueberry is one of my favorite flavor combinations. What a wonderful cake recipe for springtime. Yours looks delicious!
- AUTHOR
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.
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!
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