18 Reviews of Lemon Blueberry Pound Cake

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: Amy from NC

On Apr 8, 2007

Wonderful Recipe! Have made many times always with requests for the recipe. Is filed with my favorites. Thanks for the Recipe!

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..

From: Kim127

On Apr 26, 2004

Its like a giant glazed blueberry muffin. Fantastic flavor, just a hint of lemon!! I used a bundt pan and I don't think I used enough spray bacause half of the cake stayed in the pan. Oh, but the cake tasted great anyways. My fault. Other than that everything worked fine.

From: Evie*

On Jul 7, 2004

This is absolutely delicious, and it looks awesome! I had a bit of trouble finding lemon yogurt (not a common flavour here) the one I did find had a sort of lemon 'topping' in the pottle, worked fine anyway. The only problem I had was it stuck to the tin and I was sooo upset! But after some careful doctoring it came together just fine. It really has a delightful flavour and is so light and moist. Thanks for sharing.

From: ladypit

On Apr 22, 2004

This is our favorite blueberry cake recipe of all time! We love the marriage of blueberries and lemon. I have made this and taken it to many events and it always goes quickly.

From: Maggie52 Pasquetti

On Sep 17, 2003

I got this recipe out of cooking light too it is great, I lost mine thanks

From: *~*Jennifer*~*

On Aug 7, 2003

I made this for the Zaar Chef Alphabet Soup Game. It was delicious! The cake was dense and very moist. The glaze added a nice lemony kick to the cake. I didn't make an changes to the ingredients, and I baked it in a bundt pan for 75 minutes. I'll be making this cake again. Thanks, Kimbearly!

From: Sheri in Georgia

On Jul 9, 2005

This is an awesome blueberry pound cake. So moist! I used the neufchatel cream cheese and french vanilla yogurt with 2 tsp. fresh lemon juice. My grocery store did not carry lemon yogurt. The substitutions were fine. I will definitely be making this again!!!

From: Lulu B

On Sep 22, 2003

Chia you rock.. I wonder why the recipe does not call for neufchatel cream cheese I suppose if I try it it will blow up on me , wish me luck. I know why mess with perfection? but am trying to shave off a little more fat. This is really very good as is and is inserted in our "regulars"