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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.

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.
A peek into the inside of the cake.

A peek into the inside of the cake.

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Prep timeCook timeReady inYields

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

  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.