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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Carol's Mistletoe Kitchen's Note:

    This cake is so good. I shared this recipe with my friend, Sheila, and she takes it everywhere. I think of this as her recipe!!!! She has made it alot more than I have. I'm glad you like it Sheila!!!

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    Ingredients:

    Yield:

    bundt c ...

    Units: US | Metric

    In separate bowl mix

    Glaze

    Directions:

    1. 1
      In separate bowl: Mix 1 Tbls. flour with 2 cups frozen Blueberries (set aside).
    2. 2
      Cream sugar & butter.
    3. 3
      Add eggs one at a time.
    4. 4
      Add 1 cup flour, 1/2 cup cream, 1 cup flour, 1/2 cup cream and 1 cup flour.
    5. 5
      Add lemon, vanilla & almond extract.
    6. 6
      Add lemon peel.
    7. 7
      Gently fold in berries.
    8. 8
      Spoon batter into greased & floured bundt pan.
    9. 9
      Bake at 350 for 15 minutes and reduce to 325 for app. 1 hour.
    10. 10
      GLAZE:.
    11. 11
      Mix powdered sugar, butter, lemon juice and grated lemon peel (save some lemon peel to sprinkle on top).

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    Ratings & Reviews:

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    Nutritional Facts for Lemon Blueberry Pound Cake

    Serving Size: 1 (2569 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7987.0
     
    Calories from Fat 2760
    34%
    Total Fat 306.6 g
    471%
    Saturated Fat 181.4 g
    907%
    Cholesterol 2083.1 mg
    694%
    Sodium 1835.9 mg
    76%
    Total Carbohydrate 1253.2 g
    417%
    Dietary Fiber 23.3 g
    93%
    Sugars 932.9 g
    3731%
    Protein 86.6 g
    173%

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