RECIPES › Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

Name: Blueberry Lemon Pound Cake
Prep time: 10 min
Total time: 55 min
Yield: 6-8
Ingredients: CAKE:; 1 Package Krusteaz Meyer Lemon Pound Cake Mix; 3/4 Cup Water; 10 Tbsp Butter, melted and browned; 1 Egg; 1 Cup Fresh flueberries; 2 Tbsp All-purpose flour; GLAZE:; Lemon Glaze Mix (included in package); 1-2 Tbsp Water

A Blueberry Lemon Pound Cake topped with a creamy lemon glaze.

Nothing says spring like a lemon pound cake. This luscious Meyer lemon cake is adorned with fresh blueberries for a classic spring and summer dessert perfect for entertaining.

PREP

10 mins

TOTAL TIME

55 mins

SERVINGS

6-8

CAKE:

1 Package Krusteaz Meyer Lemon Pound Cake Mix

3/4 Cup Water

10 Tbsp Butter, melted and browned

1 Egg

1 Cup Fresh flueberries

2 Tbsp All-purpose flour

GLAZE:

Lemon Glaze Mix (included in package)

1-2 Tbsp Water

STEP 1

Heat oven to 350°F. Lightly grease a small (6-cup) Bundt cake pan or an 8 x 4-inch loaf pan.

STEP 2

In a large mixing bowl, stir together cake mix, water, melted butter, and egg until blended.

STEP 3

In a separate small bowl, toss the blueberries with flour to coat them. Gently fold the blueberries into the cake batter. Spoon the batter into prepared pan.

STEP 4

Bake 40-45 minutes or until toothpick inserted into center comes out clean. Transfer to a cooling rack and cool 5 minutes in pan.

STEP 5

Gently loosen and remove from pan. Cool cake completely before drizzling with glaze.

STEP 6

For Glaze: Whisk together lemon glaze mix from package and water until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving.

Made with Our

Meyer Lemon Pound Cake

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