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+ servings

Blueberry lemon pound cake

Ripe, juicy blueberries pop in this classic pound cake drizzled with a simple lemony glaze
Cook Time1 hr 45 mins
Total Time1 hr 45 mins
Course: Cake
Servings: 12 slices
Author: Tricia


  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 cup margarine, room temperature
  • 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


  • Preheat oven to 300 degrees.
  • 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 round.
  • 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 1/3 of the blueberries. Cover with more batter, then more blueberries and repeat.
  • Bake for 1 hour 45 minutes at 300 degrees.
  • Cool 1/2 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.