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

Blueberry Lemon Pound Cake

Prep time: 10 mins
Total time: 55 mins
Servings: 6-8

Ingredients

  • CAKE
  • 1 package Krusteaz® Meyer Lemon Pound Cake Mix
  • ¾ cup Water
  • 10 tbsp Butter, melted and browned
  • 1 Egg
  • 1 cup Fresh blueberries
  • 2 tbsp All-purpose flour
  • GLAZE
  • Lemon Glaze Mix (included in package)
  • 1-2 tbsp Water

Directions

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.