Blueberry-Lemon Pound Cake

This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.

Blueberry-Lemon Pound Cake

Ingredients

2 cups butter, softened
3 cups white sugar
1 cup milk, room temperature
6 eggs
2 teaspoons lemon extract
1 tablespoon baking powder
4 cups unbleached all-purpose flour
1 teaspoon grated lemon zest
2 cups fresh blueberries

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2 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.

3 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.

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Comments (4)

hawthorne on 2 Oct 2009 , 5:26am

This was delicious. Poured a lemon glaze over it, and everyone enjoyed it. Thanks for the recipe.

mandyloo on 19 Aug 2010 , 8:58am

This cake is absolutely wonderful! It is by far the best pound cake I've ever made. 10/10 for taste and texture. I doubled the amount of lemon (I'm a lemon fiend), and also used a lemon glaze and I couldn't get enough. I'm trying it today with raspberries in place of the blueberries.

:-)

huneebuns on 31 Jan 2011 , 12:39pm

Is it possible to bake in a 10" round nd adjusting the bake time perhaps? I would like to use this recipe in a stacked cake...

OceanCityGirl on 3 Sep 2011 , 10:03am

I used this yesterday to make a stacked cake :) I wanted a cake that would be sturdy so I figured pound cake would do the trick. I made an 8" round and a 6" round. I just kept it at 350 degrees and watched the oven closely for doneness. The 6" took about 30 minutes and the 8" about 40. I had some batter leftover and I hate waste so I even threw together a dozen cupcakes! The recipe tastes amazing, super sweet and the texture is perfect. I think next time I will add more blueberries, I felt it was too subtle and I was craving more. The lemon was just right, especially since I used a lemon buttercream. A great recipe all around! Thanks for sharing it :)

Blueberry-Lemon Pound Cake