Recipe: Delicious Lemon-Blueberry Pound Cake

Lemon-Blueberry Pound Cake Recipe

Wendy said she tried this one recently and everybody loved it, so here it is. It sounds yummy. Nutritional info at the bottom of the recipe if you want it. I included a regular blueberry pound cake recipe too.

Lemon-Blueberry Pound Cake

  • Prep: 25 min. Bake: 55 min. + cooling
  • Yield: 12 Servings

Ingredients:

Directions:

  • Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  • Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
  • Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
  • In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.Editor’s Note: For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

Nutritional Facts 1 slice equals 434 calories, 10 g fat (6 g saturated fat), 78 mg cholesterol, 281 mg sodium, 80 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Lemon-Blueberry Pound Cake in Taste of Home February/March 2013

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If you would prefer just a blueberry pound cake without the lemon zing, here’s the recipe for that one:

Blueberry Pound Cake Recipe

Blueberry Pound Cake Recipe

  • Prep: 20 min. Bake: 1 hour + cooling
  • Yield: 32 Servings

Ingredients:

Directions:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries.
  • Spoon into two greased and waxed paper-lined 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners’ sugar.
  • In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake. Yield: 2 loaf cakes.

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