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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 picture of the whole cake with orange rind on top.

A picture of the whole cake with orange rind on top.

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.


  • 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.
A peek into the inside of the cake.

A peek into the inside of the cake.

Please Vote for This Recipe

Prep timeCook timeReady inYields

15 min

50 min

1 hour 5 min

Serves 10 to 12 people


  • 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


  1. 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.
  2. Mix the blueberries with the 1/2 tablespoon of flour. This keeps the blueberries from falling to the bottom.
  3. Following the back of the cake box, mix the cake mix with the pudding mix, eggs, light cream and oil.
  4. 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.
  5. Let sit for 10 minutes, then remove cake from then pan and put on the serving plate until completely cooled.
  6. 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!
Just a slice with a glass of milk.

Just a slice with a glass of milk.


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.

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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!

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