Lemon Blueberry Pound Cake

From: KWB

On Oct 11, 2009

This was great. I did not do any of the fat-reducing techniques and I used dried blueberries. It did get pretty dark, so I recommend a lower oven shelf or a sheet of aluminum foil over it for at least 1/2 the cooking time. Doubled it, it made it two really chubby loaves (using the long and thin European style loaf-pans) and glazed it with the juice of two lemons mixed with 1/2 cup sugar and 1/2 cup limoncello. I originally made it as a 'thank you' gift, but in the end decided it was too good to give away! LOL. I bought him a bottle of wine instead.

From: Nikoma

On Apr 11, 2009

Delicious buttery pound cake, and without the heavyness you often find in this kind of cake. For Easter Dessert my Great Aunt Always made a Box Mix pound cake in a lamb shaped cake mold that's iced with vanilla Italian icing and covered in coconut. Last year she passed the mold to me. I made it exactly as she always had, but this year I couldn't resist trying something different. This turned out very well (the mold is about = to an 8" loaf pan and cooked perfectly in 55 minutes). I didn't make the glaze obviously as I used our usual icing/coconut. It tastes more like blueberry cake to me though. The lemon didn't come through. Next time I would add lemon zest or extract. I got the cake + 12 cupcakes. I didn't have enough berries for both so I only used them in the lamb portion. Without the berries the cupcakes came out wonderfully too (again more vanilla/buttery then lemony). Baked about 23 minutes for the cupcakes. I'll keep this recipe around!

From: SGpratt

On Jan 17, 2008

This was yummy! I too had the problem of the first cake coming apart when I tried to flip it out of the pan ~~ it didn't stop us from eating it though! The second time I had more success by greasing and flouring the pan and using fewer blueberries (the first cake seemed to fall apart where a lot of the blueberries settled in the cake). Overall a delicious cake that is perfect for a PTA meeting or church social. The glaze was very good and the combination of blueberry and lemon was exquisite. The only changes I made were: regular cream cheese, 1 cup of frozen blueberries, margarine to grease the pan and regular butter. I cooked it in a bundt pan for 65 minutes — perfectly moist! Thanks for posting!

From: WyomingMoonDust

On Sep 13, 2009

i was all out of yogurt so I used mayonaise, halfing the asked portions... that didnt change a thing on this cake,, was excellant. moist tender and OMG GOOD. Thank you so much for posting..