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5 from 20 votes

Lemon Blueberry Pound Cake

A shortcut recipe for a Lemon Blueberry Pound Cake
Prep Time15 minutes
Cook Time1 hour
Course: bread
Cuisine: American
Servings: 8
Calories: 32kcal

Equipment

  • Large Bowl
  • loaf pan
  • Cooling rack

Ingredients

  • 1 16 ounce box pound cake mix
  • 2 eggs
  • cup water
  • ¼ 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