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    You are in: Home / Recipes / Blueberry Lemon Cream Cheese Pound Cake Recipe
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    Blueberry Lemon Cream Cheese Pound Cake

    Blueberry Lemon Cream Cheese Pound Cake. Photo by Fauve

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    JanetB-KY's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
    2. 2
      In a large bowl, combine the cake mix, pudding mix, and sugar.
    3. 3
      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.
    4. 4
      Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
    5. 5
      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.
    6. 6
      Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
    7. 7
      Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

    Ratings & Reviews:

    • on March 30, 2013


      Made this recipe as written, omitting sugar, and it came out delicous! Used fresh, grated lemon peel. Took a bit longer (70 min) to bake in my oven, but worth the extra time. My DH loved it and asked me to make this again!

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    • on July 20, 2013


      Quick, easy, delicious! I even added a few more blueberries than the recipe called for. Family loved it! Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2013


      I have made this cake numerous times and it always turns out perfect. It's delicious and I always get rave reviews. I have used frozen drained blueberries, and it worked fine (though I prefer fresh). I have also omitted the lemon extract and just added a little extra zest on occasion. I will continue to make this cake, as I get many requests. It's really good!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Blueberry Lemon Cream Cheese Pound Cake

    Serving Size: 1 (164 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 585.1
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 7.9 g
    Cholesterol 81.8 mg
    Sodium 574.2 mg
    Total Carbohydrate 70.9 g
    Dietary Fiber 1.1 g
    Sugars 51.2 g
    Protein 5.6 g

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