Blueberry Lemon Pound Cake

Course : Cakes
Serves: 1
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1/3 cup milk
6 large eggs
1 1/2 tablespoons vanilla extract
3 cups all purpose flour
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 cups unsalted butter -- room temperature
1/2 cup sugar
3/4 cup light brown sugar -- (packed)
2 tablespoons grated lemon peel
3 cups fresh or frozen blueberries
1 Cup powdered sugar

Preparation / Directions:

Preheat oven to 350 degrees. Butter and flour 10-inch bundt pan. Whisk milk, eggs, and vanilla in small bowl. Sift 2 2/3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter, sugar, brown sugar and lemon peel in large bowl until light and fluffy. Add flour mixture alternately with egg mixture, beginning and ending with flour mixture and beating until just blended after each addition. Toss blueberries with remaining 11/2 tablespoons flour. Fold 11/2 cups blueberries into batter. Spoon half of batter into prepared pan, spreading evenly. Sprinkle with remaining blueberries. Spoon remaining batter over, spreading evenly. Bake cake until golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Transfer pan to rack and cool 10 minutes. Using knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely. Sift powdered sugar over top of cake.


Nutritional Information:

3745 Calories (kcal); 305g Total Fat; (72% calories from fat); 39g Protein; 222g Carbohydrate; 1878mg Cholesterol; 3606mg Sodium

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