LEMON BLUEBERRY POUND CAKE
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Yield One 9x5-inch loaf cake (8 to 10 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON BLUEBERRY POUND CAKE
i got this out of cooking light a few years back. it is my oldest sons first choice for a birthday cake! i have made it in a regular loaf pan with good results. i also double the batch to freeze for later.enjoy!!!
Provided by kimbearly
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 350 degrees.
- beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
- add eggs and egg white, 1 at a time, till each is well blended.
- save 2 tablespoons of flour and set aside.
- add remaining flour to batter with baking powder,soda, and salt.
- add yogurt and mix well.
- mix remaining flour with blueberries till coated.
- add blueberries and vanilla, mix by hand to incorporate berries without mashing.
- bake in a greased tube pan at 350 degrees for 70 miutes.
- cool for 10 minutes and remove from pan.
- in a small bowl mix lemon juice and powdered sugar till syrupy.
- drizzle over cake.
Nutrition Facts : Calories 462.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 75.1, Sodium 362.7, Carbohydrate 84.7, Fiber 1.7, Sugar 54.1, Protein 8.6
LEMON BLUEBERRY PUDDING POUND CAKE
If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at All recipes.com.
Provided by Deborah1
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
- If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
- Preheat oven to 350.
- Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
- In a large bowl, stir together the cake mix, pudding mix and sugar.
- Make a well in the center and add the water, oil, eggs and cream cheese.
- Beat on low speed until blended.
- Scrape bowl.
- Beat on medium speed for 2 minutes.
- (This will be a fairly thick batter.) Gently stir in the blueberries.
- Pour batter into prepared pan.
- Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
- Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
- GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
- Drizzle over cooled cake.
- This is not a heavy glaze.
LEMON-BLUEBERRY CAKE
A little sweet and a little sour, there's a little bit of something for everyone to enjoy in our Lemon-Blueberry Cake from beginning to end.
Provided by My Food and Family
Categories Home
Time 3h36m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Toss 1 cup blueberries with 1/4 cup dry cake mix; set aside. Use remaining cake mix to prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Stir in blueberry mixture and half the lemon zest.
- Pour into 2 greased and floured 9-inch square pans.
- Bake 33 to 36 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
- Mix cream cheese, 2 Tbsp. sugar and remaining lemon zest in medium bowl until blended. Whisk in half the COOL WHIP. Stack cakes on plate, filling layers with cream cheese mixture.
- Beat remaining pudding mix, remaining sugar and milk in separate medium bowl with whisk 2 min. Stir in remaining COOL WHIP. Spread onto top and sides of cake. Top with remaining blueberries.
- Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 25 g, Protein 3 g
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.
Provided by LDYBRD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- 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.
- 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.
Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g
LEMON-BLUEBERRY DESSERT
Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.
Provided by Donna
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
- Divide pound cake cubes into 4 small dessert dishes.
- Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
- Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 43.2 g, Cholesterol 42.9 mg, Fat 8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 438.7 mg, Sugar 15.2 g
BLUEBERRY LEMON PARFAIT
I adapted this recipe from one I found online that used blueberries, lemon yogurt, and crushed gingersnap cookies. I couldn't find lemon yogurt and I needed some cake in there! A great and easy summer dessert. Variation: If you don't like yogurt, try this with lemon pudding! Or change it up and use lemon pound cake with white chocolate pudding!
Provided by Dwynnie
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix the lemon curd into the yogurt until mostly smooth.
- Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
- Repeat Step 2, reserving a few blueberries for the top of each glass.
- Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
- Top with the reserved blueberries and a mint leaf (if wanted) for garnish.
- Refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 157.4, Fat 4.5, SaturatedFat 2.6, Cholesterol 15.9, Sodium 57.8, Carbohydrate 26.7, Fiber 3.5, Sugar 20.1, Protein 5.3
BLUEBERRY LEMON CREAM CHEESE POUND CAKE
I've made this one before and had lost the recipe. Found it again in a recipe group emailing today...HURRAY!! This is really good; moist and flavorful, sweet yet tangy. Make sure to use the glaze; it adds that extra zip to the cake.
Provided by JanetB-KY
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
- In a large bowl, combine the cake mix, pudding mix, and sugar.
- Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
- Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
- Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
- Mix the confectioner's sugar and lemon juice and pour over the cooled cake.
Nutrition Facts : Calories 585.1, Fat 31.7, SaturatedFat 7.9, Cholesterol 81.8, Sodium 574.3, Carbohydrate 71, Fiber 1.1, Sugar 51.3, Protein 5.7
BEST LEMON BLUEBERRY BUNDT CAKE
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
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