I’ve been pinning a lot of lemon blueberry recipes for quite some time looking for the perfect lemon blueberry cake recipe.  When I came across this pin from Chef in Training, I thought it looked so moist and full of blueberries, just want I was looking for, so I gave it a try.

This Lemon Blueberry Pound Cake is fantastic and I’m sure you will love it too!

The recipe called for the loaves to be baked for 55-60 minutes.  I checked mine at 55 minutes and I think I should have taken it out about 5 minutes earlier.  It was still moist and delicious, but the edges were a bit browned.  After 45-50 minutes start checking your loaves by poking with a tooth pick and if it comes out clean it’s ready!

I wanted the cake to have a strong lemon flavor so I swapped the vanilla for lemon extract in the cake portion of the recipe.  For the glaze I only used only lemon juice and no milk as called for.  If you’d like a milder lemon flavor make it according to the recipe as written.

Enjoy this Lemon Blueberry Pound Cake any time of the day.  I had a slice (ok, let’s be honest, 2 slices) for breakfast with a big cup of coffee after my workout.  Now that’s a perfect breakfast, in my opinion!

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Lemon Blueberry Pound Cake

Ingredients

• 1 cup butter 2 sticks, room temperature
• 1¾ cups sugar
• zest of one large lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour plus a bit more to toss with the blueberries
• 2 teaspoon baking powder
• 1 teaspoon salt
• Lemon Glaze
• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

Instructions

• Preheat oven to 350°
• In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
• Add eggs one at a time and beat on low an additional minute after each egg, adding vanilla with the last egg.
• In a separate large bowl add dry ingredients and stir to combine.
• Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don't over mix, just combine the ingredients.
• In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
• Grease and flour 2 large loaf pans.
• Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
• Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

• Whisk together glaze ingredients in mixing bowl until smooth.

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

Here’s a few more delicious baking treats from my blog I’m sure you’ll enjoy:

Lemon Blueberry Muffin Tops

Double Berry Muffins

Zucchini Pineapple Muffins

 This awesome post has been shared with Home Stories A to Z

The post Lemon Blueberry Pound Cake appeared first on TGIF - This Grandma is Fun.

 A large grin spread across her beautiful face, her eyes list up with surprise and she said “hey, this is really good”. She took another bite and then cut a big piece to eat, it is now the only cake she will make and eat. If she comes home and smells cake she always asks “did you make the Moist Lemon Cake Recipe”?

Lemon pudding provides lemon flavor and a fluffy moist texture. Poking holes in each layer of cake, pouring a sweet, tangy lemon glaze over each layer and allowing it to soak into each hole provides additional moisture and flavor.

The fresh whip cream between each layer adds a rich creamy flavor.

Usually we make Moist Lemon Cake in a 9×13 cake pan, recently purchased a fun five layer cake pan kit from Wilton. Now our Moist Lemon Cake tastes decadent and looks elegant!

This pin totally ROCKS!

Print

Moist Lemon Cake Recipe

Author Adapted by Made From Pinterest

Ingredients

• 1 18.25- ounce yellow cake mix I used a box of Betty Crocker's Gluten Free Cake Mix
• 1 3.4-ounce box lemon instant pudding
• 3/4 cup milk
• 3/4 cup vegetable oil
• 4 eggs
• 6 tablespoons real butter melted
• 6 tablespoons fresh lemon juice
• 3 cups powdered sugar
• Prepared sweetened whip cream or whipped topping

Instructions

• Preheat your oven to 350 degrees F. Coat a 9x13-inch pan, or 5 small round cake pans with non-stick cooking spray.
  
• Do not follow the instructions on the cake or pudding boxes. Instead combine your cake mix, pudding, eggs, milk and oil. Beat 30 seconds on low speed, scrape edges of bowl well and beat an additional 2 minutes on medium-high speed.
  
• Pour cake batter into desired cake pans and bake according to cake mix box instructions, increase baking time if needed, until a skewer inserted in cake comes out clean.
  
• Just before the cake is finished baking make the glaze by combining the melted butter, fresh lemon juice and powdered sugar.
  
• Remove cake from oven, use skewer or fork to poke holes all over each layer of cake. Pour glaze over the cake and allow to soak into the holes. Reserve a small amount of glaze to drizzle over the top of the cake and or individual pieces.
  
• You can allow the cake to cool to room temperature or chill if desired. Serve with whip cream.

More yummy cake recipes!

Polka Dot Cake

Kit Kat Cake M&M Cake

This awesome post has been shared with Homestories A to Z and Whipperberry.

The post Moist Lemon Cake Recipe appeared first on TGIF - This Grandma is Fun.