Blueberry Lemon Pound Cake

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 minutes
TOTAL TIME
55 minutes
SERVINGS
6-8
Cake:
1 Package Krusteaz Meyer Lemon Pound Cake Mix
3/4 Cup Water
10 Tbsp Butter, Melted and Browned
1 Cup Fresh Blueberries
2 Tbsp All-Purpose Flour
Glaze:
Lemon Glaze Mix (Included in Package)
1-2 Tbsp Water (for Glaze)
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 and melted butter 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.

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