Blueberry Lemon Pound Cake Recipe

This moist, dense cake is simply scrumptious!  Lemon and blueberries are a match made in culinary heaven.  A little sweet, a little tart and always a summertime hit. Add a dollop of whipped cream and some fresh blueberries on a slice of Lemon Blueberry Pound Cake and enjoy!  Feel free to bake this cake as a classic bundt cake, in a large bundt pan, or in baking pans to use as a layer cake. Either way, it’s delicious.

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lemon blueberry pie

Blueberry Lemon Pound Cake


Scale

Ingredients

*Eggs weighted without shells


Instructions

Notes

If using a Bundt pan, be sure to spray it well with pan release.  If using butter and flour to prepare the pan, make sure all areas of the pan are coated.  

Have all ingredients at room temperature.

Be careful to not overbake the cake.  A few crumbs on the toothpick are ok. If the toothpick inserted in the center has liquid on it, it’s not done.

To add additional lemon flavoring, zest a lemon and add the zest to the batter when adding the lemon and vanilla extracts.

Store wrapped cakes in the refrigerator or freezer for use later.

Let cake come to room temperature before eating.  Butter cakes taste best at room temperature.

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