Lemon Blueberry Pound Cake
A shortcut recipe for a Lemon Blueberry Pound Cake
Servings: 8
Calories: 32kcal
Equipment
- Large Bowl
- Cooling rack
Ingredients
- 1 16 ounce box pound cake mix
- 2 eggs
- 2/3 cup water
- 1/4 cup butter
- 2 tablespoons lemon juice
- 1 cup blueberries
- 2 tablespoons flour
Instructions
- Preheat oven to 400 degrees.
- Wash and drain blueberries.
- Mix blueberries with 2 tablespoons of flour in a small bowl. Set aside
- In a medium bowl, mix cake mix, lemon juice, water, butter and eggs. Be sure to scrape sides of the bowl
- Gently fold in blueberries into cake batter.
- Pour into a greased loaf pan.
- Bake 50-55 minutes until toothpick comes out clean.
Notes
- Be sure to prep the pan for easy clean-up.
- Always use fresh berries.
- We have taken a big shortcut by using a boxed pound cake. It really does save time and if you want to make this ahead of time, you can make it the evening before you plan to serve it.
- I would also suggest preparing the blueberries and lemon juice ahead of time and keep it stored in your refrigerator until you are ready to make this tasty cake.
- Baking time may vary
- For best results, let warm cake cool slightly before serving
- Bake a second one and keep it in the freezer to save time.
Nutrition
Calories: 32kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 25mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.3mg