Blueberry Pound Cake

"I received this recipe from a co-worker several years ago. I especially love it during fresh blueberry season, but it is good any time of year. Just be sure that if you use the canned blueberries that it is NOT the blueberry pie filling."
 
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photo by amberherzogmt photo by amberherzogmt
photo by amberherzogmt
photo by amberherzogmt photo by amberherzogmt
photo by amberherzogmt photo by amberherzogmt
photo by CIndytc photo by CIndytc
Ready In:
1hr 10mins
Ingredients:
7
Yields:
1 tube or bundt cake
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ingredients

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directions

  • Preheat oven to 350 F.
  • Mix first 4 ingredients well.
  • Fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom.
  • Bake for 1 hour in a tube or bundt pan which has been greased and floured.
  • Allow cake to cool.
  • Mix the glaze and drizzle over cake.

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Reviews

  1. Trial-running recipes for Easter brunch...fresh blueberries and I had to pull the cake away from the taste-testers (who followed the delicious aromas from outside) before it was all gone! This recipe was so very simple that I read and re-read the directions thinking I was missing steps! I followed exact directions and everyone LOVED it. The brightness of the lemon adds to cake. Thanks, this pound cake will be in my regular go-to recipes!
     
    • Review photo by amberherzogmt
  2. Delish - you would never know this is from a cake mix. I didn't add the frosting - it was sweet enough without! Thanks
     
  3. This cake was almost too easy to make and tasted delicious! I used blueberries that I had frozen last year. I glazed half the cake with the lemon glaze and the remaining half with a vanilla glaze. Yummy!
     
  4. Delicious and so easy to make!
     
  5. I felt this recipe was missing something. Has anyone tried this using a white cake mix ? No sure the yellow did it for me!! Maybe vanilla extract?too
     
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Tweaks

  1. I made this in a loaf pan and it turned out awesome!! I used a lemon cake mix instead of the yellow mix.
     
  2. This is going to be a long review so that it'll help me the next time I make this cake... This is really a terrific cake recipe! Very quick to throw together and a very moist finished product. Prior to adding the blueberries, the batter was extrememly thick. I was concerned about this so I added 1 tablespoon of water I didn't think about the blueberries giving off juice as it cooked. My oven may be a little slow (despite the oven thermomether showing 350) and I had to bake it about 15 minutes extra. I dusted the blueberries with less than a tablespoon of powdered sugar. The only changes I made were to reduce the amount of cream chesse to about 6 ounces instead of 8 (because that's all I had on hand) and I added about a teaspoon of grated lemon peel to the batter. For the glaze, I used 1/3 cup of fresh lemon juice. This might have been a little too much as the glaze was a little runny. I like lemon, so it's not really a big deal. Next time (and there will be a next time), I'll try adding the lemon juice to the confectioner's sugar a tablespoon at a time (instead of dumping it all in at once) in order to have more control of the consistency of the glaze. Thank you so much for sharing this wonderful cake recipe!!!
     

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