This post may contain affiliate links. Please read my disclosure policy.
Blueberry Lemon Pound Cake ~ Ripe, juicy blueberries pop in this classic pound cake drizzled with a simple lemony glaze
Don’t forget to PIN for later!
Blueberry lemon pound cake
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 1 cup margarine room temperature (or use all butter)
- 3 cups granulated sugar
- 3 cups cake flour sifted after measuring
- 6 jumbo eggs (or 7 large eggs)
- 2 cups fresh blueberries tossed with 2 tablespoons cake flour
- juice of 1 lemon
- 2 cups powdered sugar
Instructions
- Preheat oven to 300°F.
- In a large mixing bowl combine the cream cheese, butter and margarine. Beat on medium-high for 3-5 minutes or until light and well blended. Add the granulated sugar and whip on medium-high until light and fluffy. Alternate adding the cake flour with the eggs. Beat just until the flour is incorporated and the egg yolks disappear before adding the next.
- Grease and flour (or use Baking Pam) a 12 cup Bundt pan or two large loaf pans. Add 2 tablespoons of cake flour to the blueberries and toss to coat. Add about half the batter to the pan and sprinkle with â…“ of the blueberries. Cover with more batter, then more blueberries and repeat.
- Bake for 1 hour 45 minutes at 300°F.
- Cool ½ hour then remove to a platter and cool completely.
- For the glaze combine 2 cups confectioners' sugar with the juice of 1 lemon or more until desired consistency. Drizzle over the cooled cake. Garnish with lemon zest if desired.
Recipe Notes
Nutrition
We love a simple, delicious, made from scratch bundt cake at our house!  I can’t wait to try this beautiful  Scratch Rum Cake ~ from Texanerin Baking and I bet it will be a big hit any time of the year.  If you’re looking for more delicious pound cakes, check out our Perfect Every Time Almond Pound Cake, or this rich and easy Chocolate Pound Cake.  My mother-in-law gave me this recipe for Granny’s Pound Cake and I’ve never had any trouble getting rave reviews.  Bundt cakes and pound cakes are the best!
Cheryl
Do you think I could half the recipe and bake it in a loaf pan since it’s just for two people?
Tricia Buice
Absolutely Cheryl. Enjoy!
T. Powell
I have made this cake so many times. Everyone loves it.
Tricia Buice
Thank you so much! We appreciate the feedback and love that you make this regularly. It’s great for all occasions 🙂
Kimberly
This recipe was 10 stars! I made it for Easter. I will make it again.
Tricia Buice
Thanks Kimberly! I’m thrilled your enjoyed this yummy pound cake. Hope you had a wonderful Easter with family.
celeste foose
The best recipes I have made!!!!! I love to bake and try new recipes for my library of tried recipes.
Thank you!!!
Tricia Buice
Thank you so much Celeste! You made my day 🙂
diann
I would like to bake this cake, but I noticed that the recipe does not require vanilla or lemon flavor. Just want to confirm. Please let me know.
Tricia Buice
Hi Diann. You are welcome to add some lemon zest and a few tablespoons of lemon juice. Also, vanilla is fine, too if desired. Enjoy!