Best Lemon Blueberry Pound Cake Recipes

LEMON-BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350°. 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 zest 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 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

BLUEBERRY-LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
• Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.

LEMON BLUEBERRY PUDDING POUND CAKE

Steps:

• NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
• If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
• Preheat oven to 350.
• Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
• In a large bowl, stir together the cake mix, pudding mix and sugar.
• Make a well in the center and add the water, oil, eggs and cream cheese.
• Beat on low speed until blended.
• Scrape bowl.
• Beat on medium speed for 2 minutes.
• (This will be a fairly thick batter.) Gently stir in the blueberries.
• Pour batter into prepared pan.
• Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
• Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
• GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
• Drizzle over cooled cake.
• This is not a heavy glaze.

LEMON BLUEBERRY POUND CAKE

Steps:

• preheat oven to 350 degrees.
• beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
• add eggs and egg white, 1 at a time, till each is well blended.
• save 2 tablespoons of flour and set aside.
• add remaining flour to batter with baking powder,soda, and salt.
• add yogurt and mix well.
• mix remaining flour with blueberries till coated.
• add blueberries and vanilla, mix by hand to incorporate berries without mashing.
• bake in a greased tube pan at 350 degrees for 70 miutes.
• cool for 10 minutes and remove from pan.
• in a small bowl mix lemon juice and powdered sugar till syrupy.
• drizzle over cake.

BLUEBERRY LEMON CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, and sugar.
• Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
• Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
• Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
• Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

BLUEBERRY LEMON POUND CAKE

Steps:

• Make the cake:
• In a small bowl whisk together the milk, the eggs, and the vanilla. Into a bowl sift together the flour, the baking powder, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest until the mixture is light and fluffy, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and fold in 1 1/2 cups of the blueberries. Spoon one third of the batter into a greased and floured 10-inch (3-quart) bundt pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it evenly, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until it is golden and a tester comes out clean.
• Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cool in the pan on a rack for 10 minutes, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.
• Make the syrup while the cake is baking:
• In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat.

LIGHT LEMON BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350.
• Coat a 12-cup bundt pan with cooking spray; dust with flour.
• Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
• Beat at medium speed 2 minutes; fold in blueberries.
• Pour batter into pan.
• Bake for 50 minutes or until a toothpick inserted in center comes out clean.
• Let cool in pan for 10 minutes; remove from pan.
• Let cool completely on wire rack.
• Combine sugar and remaining 4 teaspoons.
• lemon juice in a small bowl; drizzle over cake.

EASY BLUEBERRY-LEMON POUND CAKE RECIPE - (4.5/5)

Steps:

• Lay out the butter and eggs about 30 minutes before beginning the cake. Meanwhile, generously grease and flour a 10-inch tube cake pan; set aside. Preheat oven to 325 F. In a mixing bowl, whisk or sift together the flour, baking powder, and salt. Whisk in the lemon zest and set aside. In a large mixing bowl, beat the butter and sugar on medium speed of an electric mixer until light and creamy, 4 to 5 minutes. Beat in eggs, one at a time, until each one is well incorporated. Beat in lemon extract or lemon juice. Add the blueberries to the flour mixture, tossing to coat; then, using a rubber spatula, fold it into the batter just until there are no floury streaks left. Gradually pour the milk around and through the batter, gently lifting and folding it in just until combined. Spoon batter in the prepared pan. Bake for 1 to 1 1/4 hours, or until the center tests done with a wooden toothpick. Cool in pan on a wire rack for 15 minutes. Run a thin blade metal knife around the edges of cake to loosen. Remove the cake from pan and cool completely on the rack.

NOT-SO HEALTHY - HEALTHIER BLUEBERRY LEMON POUND CAKE

Steps:

• Preheat oven to 350 F.
• Grease and flour a loaf pan.
• In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
• Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
• Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
• Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
• Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
• Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.

BLUEBERRY POUND CAKE WITH LEMON SAUCE

Steps:

• 1. For the cake: Preheat oven to 325 degrees. Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice to serve and top with Lemon Curd.
• 2. For the sauce: Remove the zest (rind) from the limes using a zester or a peeler (be careful to avoid getting any of the white pith). Juice the lemons after removing the zest. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. The lemon curd will continue to thicken as it cools. Makes approximately 2 cups. NOTE: Use a heavy-based, non-reactive saucepan. Stainless steel, anodized aluminum, and enamel all work well. Aluminum or unlined copper pans will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat.
• 3. Hints: * Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long. ** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. When choosing lemons, look for ones that are firm, plump, and heavy for their size. Always use fresh lemons when making lemon curd. *** Use good quality butter. Do not use butter substitutes.

LEMON BLUEBERRY POUND CAKE RECIPE - GLUTEN FREE RECIPE - (4.5/5)

Steps:

• 1.Cream together the butter, cream cheese, and sweetener. 2.Blend in the eggs and then the extracts. 3.In separate bowl, combine the almond flour, coconut flour, and baking powder. 4.Slowly stir in the flour mix into the egg mixture. 5.Coat blueberries in coconut flour, then stir into batter. 6.Pour batter into a greased tube or bundt pan (I used an ungreased silicone pan). 7.Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean. 8.Cool on rack. 9.For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake. Nutrition Information Serving size: 1 slice Calories: 315 Fat: 27g Saturated fat: 12g Carbohydrates: 9g Sugar: 3g Sodium: 205 Fiber: 4g Protein: 9g Cholesterol: 162mg

BLUEBERRY LEMON POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350*. In a large bowl, beat sugar, butter and cream cheese at medium speed with a mixer until well blended 4-5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon juice and lemon zest. In a smaller bowl, measure the 3 cups of flour. Remove 2 T. and sprinkle over the blueberries, gently stirring and tossing to coat. To the remaining flour, add the baking powder, baking soda and salt. Stir to combine. Add the flour to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixtrure, being careful not to over mix. Gently fold in the blueberries. Pour the batter into a 10" tube pan coated with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350* for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from sides of pan. Cool an additional 15 minutes or write rack, then remove the cake from the bottom of the pan. Allow to cool completely. Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake. Cut with a serrated knife and serve. Enjoy!

LEMON BLUEBERRY POUND CAKE

Steps:

• grease 2 loaf pans. preheat oven to 350. mix flour, cornmeal, baking soda and salt in medium bowl. cream butter and sugar in large bowl. add eggs one at a time. add zest and vanilla. combine milk and lemon juice and let sit for a few minutes to curdle. alternate adding flour mixture and milk mixture to batter starting and ending with flour. beat egg whites to stiff peaks and fold into batter. fold in blue berries. pour into pans bake 40 minutes or until toothpick comes out clean. cool on wire rack

BLUEBERRY LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees. Prepare your pan(s) with grease and flour. I use the spray can "Joy".
• Sift flour and baking soda in a bowl and swet aside.
• Mix softened butter and sugar in mixing bowl until smooth.
• Add flour to sugar/butter alternately with eggs, adding the eggs one at a time and beating until blended.
• Add sour cream and lemon extract and mix until smooth and creamy. Add zest from a lemon and mix briefly.
• Add the blueberries and stir gently.
• If using a loaf pan, it should bake for about 35 mins.... the bundt pan will take about an hour.. If using all the batter in a bundt pan, it will take up to 1 hr 30 mins. Allow cake to cool about 10 minutes and remove from pan. Put Lemon Glaze on cake while it is still hot.
• LEMON GLAZE: melt 2 TB butter in a small bowl and add about a cup of powdered sugar. Whisk it together and add your lemon juice. Then pour over the cake(s) while they are still hot.

LEMON BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 300*.
• In a small saucepan, mix blueberries and one cup of water. Bring liquid to a boil and allow berries to reconstitute. Drain well and save.
• In a large bowl, mix butter and cream cheese. Add sugar 1 cup at a time, mixing well in between each addition. Add eggs, one at a time mixing well. Mix flour, baking powder and salt. Add flour mixture, one cup at a time. Mix well and then add the lemon peel, extract, and blueberries. Blend with spatula.
• In a bundt pan that has been sprayed with PAM pour in batter evenly. Bake the cake at 300, for 1 ½ hours. Remove pan from oven and cool for 20 minutes. Remove cake from pan and finish cooling on a wire rack.
• Drizzle with vanilla glaze if desired. Glaze: 2 c. powdered sugar 5 Tbsp. warm milk 1 tsp. vanilla Mix all ingredients together in a small bowl. While warm drizzle the glaze over the cake.