Blueberry Lemon Pound Cake


Blueberry Lemon Pound Cake

Submitted by: Francine Anderson, Corn Belt Energy
Servings 14


  • 1 pound butter softened
  • 3 cups sugar
  • 6 eggs
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 teaspoons lemon extract
  • 1/4 cup fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 2 cups fresh blueberries


  • Preheat oven to 350 F. Butter and flour bottom and sides of a 10-inch tube pan. Set aside. In large bowl of mixer, cream together butter and sugar at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside. In a separate bowl, sift together flour, baking powder and salt. In a medium bowl, mix the milk, lemon extract, lemon juice and zest. Add the dry and wet ingredients alternately to butter mixture, beginning and ending with dry. Sprinkle blueberries with 2 tablespoons flour and gently toss. Remove from flour and lightly fold into batter just to distribute well. Spread batter into prepared pan. Bake 80-90 minutes or until a sharp knife insert into center comes out clean. Allow to cool 10 minutes in pan then invert onto a cooling rack. Cool completely before slicing. Frost if desired or sprinkle with powdered sugar.


Nutrition information: 670 calories; 33.8g fat; 358mg sodium; 87.3g carbohydrates; 8.3g protein.