blueberry pound cake

This Lime Blueberry Pound Cake is so easy to make. Made with cream cheese &amp; fresh blueberries, it&#39;s moist, delicious and bursting with flavor and color.

Lime Blueberry Pound Cake

all-purpose flour

baking powder

salt

unsalted butter, room temperature)

oz cream cheese (room temperature)

sugar

eggs

vanilla extract

lime zest

blueberries

unsalted butter (room temperature)

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

A yellow cake mix is transformed into a totally delicious pound cake that is loaded with blueberries and topped with glaze for the easiest, moist Blueberry Bundt Cake.

Easy and Moist Blueberry Bundt Cake Recipe

vanilla pudding (3.4 ounces)

milk ({I used 1%})

sour cream

butter ({melted})

blueberries ({I used fresh})

milk

Preheat the oven to 350°.

In a large bowl combine butter yellow cake mix {reserve 1 tablespoon for blueberries} and vanilla pudding mix, whisk to combine.  Next, add the milk, eggs, sour cream and melted butter to the dry ingredients.  Use an electric mixer {or mix by hand} to mix until you have a thick batter.

In a small bowl add the reserved tablespoon of yellow cake mix to the blueberries and stir to coat.  Add the blueberries to the cake batter and fold them in gently and until they are evenly distributed.

Spray the bundt pan liberally with nonstick cooking spray and pour the batter into your prepared Bundt pan.  Spread it into an even layer.  Bake for 35-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs but no raw batter.  You can also check by pressing down gently onto the cake with your finger and when it springs back it is done.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes on a cooling rack.  After 10 minutes, invert the cake onto a cake plate and allow it to cool completely.

Blueberry Cake

Once the cake is completely cooled make the glaze.  In a small bowl combine powdered sugar and milk, whisk until the glaze is thin enough to drizzle onto the cake.  If the glaze is too thin add a bit more powdered sugar and if it is too thick add a small amount of milk until you get the perfect consistency.  Serve and store covered either at room temperature or in the refrigerator.

Glaze

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692828685/xjqh7q4cqou1huazb82q.mp4

Transform a yellow cake mix into a pound cake that is loaded with blueberries and topped with glaze for the best Blueberry Bundt Cake.

Easy & Moist Blueberry Bundt Cake

Blueberry Pound Cake is a moist, fruity, delightful pound cake full of sweet and tart blueberry goodness. The bright flavor of this lemon blueberry pound cake makes a heavenly breakfast, brunch, or dessert cake.

Blueberry Lemon Pound Cake Recipe

butter (2 sticks, room temperature)

eggs (room temerature)

all-purpose flour (, divided)

blueberries (fresh

lemon juice

Preheat the oven to 325° F and spray a 10 to 12 cup bundt or tube pan.

Whisk or sift Dry Ingredients together: 3 cups of flour, baking powder, and salt. Set aside.

Wet Ingredients: In a stand mixer on medium speed (or in a large bowl beat with an electric mixer), beat butter and sugar together until fluffy and light in color, about 2 to 3 minutes. Scrape down the bowl if needed. Add room temperature eggs one at a time until combined (the mixer needs only a few turns to incorporate each egg).

Slowly add dry ingredients (flour mixture) and milk - alternating flour mixture and milk (beginning and ending with flour). Then add in lemon juice and vanilla until combined.

In a bowl toss the blueberries with the remaining ½ cup of flour, until well coated.

With a rubber spatula gently stir blueberries into cake batter until evenly distributed in the batter.

Pour batter into the prepared cake pan and bake at 325°F for 60 to 75 minutes.

Remove from oven and place pan on a wire rack to cool for 45 minutes to 1 hour. Then turn on a plate or cake stand and let cool completely.

Well how awesome was this recipe!! My whole family devoured it! So delicious! Thank you!

Love this cake, could probably use more sugar for some people but I love it. I put a lemon glaze on it.

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Lime Blueberry Pound Cake

Easy and Moist Blueberry Bundt Cake...

Blueberry Lemon Pound Cake Recipe

Top 3 blueberry pound cake recipes from across the web

The most viewed blueberry pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lime Blueberry Pound Cake

Easy and Moist Blueberry Bundt Cake...

Blueberry Lemon Pound Cake Recipe

The most viewed blueberry pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine