Lemon Bundt cake with glaze and with middle full of blueberrues

Momma’s Lemon Blueberry Pound Cake

Pound cake is a staple in my household. I use this basic recipe and add any flavoring and/or fruit to make it exceptional. With this Lemon Blueberry Pound Cake, I just add lemon juice and blueberries.

A favorite of this basic pound cake is to omit fruit and add 2 tablespoons of almond flavoring. My favorite almond flavoring is the Loranne Professional Kitchen Almond Bakery Emulsion. My baking pal, Jackie Bone pointed me to this emulsion flavoring. Be sure to shake well before adding to your mixture.

The Real secret to this Lemon Blueberry Pound Cake is to have your cream cheese, butter and eggs at room temperature. And cream the butter and cream cheese until very smooth. While the mixer is on medium speed, pour the sugar in at a steady stream until all sugar has been added. Cream this mixture on high until fluffy.

Yield: 10-12 SLICES

LEMON BLUEBERRY POUND CAKE

Pound cake on a plate with powdered sugar glaze icing and the middle filled with blueberries
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 3 sticks unsalted butter (room temperature)
  • 1 package 8 ounce cream cheese (room temperature)
  • 3 cups sugar
  • 6 eggs (room temperature)
  • 3 cups all purpose flour
  • 1/4 cup lemon juice
  • 1 cup blueberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a Bundt pan or two loaf pans.
  3. Cream butter and sugar until completely smooth.
  4. While mixer is running on slow, add sugar by pouring in constant stream until all sugar is added. Turn speed up higher . Mix 4-6 minutes and the mixture will appear fluffy.
  5. Add eggs two at a time, beating until the yellow disappears.
  6. Add flour a cup at a time until all is incorporated.
  7. Add the lemon juice.
  8. Mix about a tablespoon of flour in berries and fold in the mixture.

Notes

Have all ingredients premeasured and ready to add per instructions. Have you ever cracked an egg over your mixture while the mixer was running and have egg shell accidentally drop in..Let's try to avoid that!

3 Comments

  1. Michael Istre

    Miss Kathy, you have got to be the best baker I know! These recipes and articles are great and so enjoyable. Please keep this website going; you are doing a wonderful job!

  2. Pingback: STRAWBERRY SWIRL POUND CAKE – The Flour Diaries™

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