Blueberry Lemon Pound Cake

Hey there! Have you been seeing a ton of blueberry posts on pinterest? I have. Coincidentally, my lovely neighbor gave me a couple of pounds of blueberries about two weeks ago. I made some blueberry pancakes, then stuffed the rest in the freezer for later. Since then, I've been trying to figure out what to do with them. Well, I've finally come up with something!

Lemon Pound Cake is probably the best kind of pound cake...well...almost. I actually think Apricot Nectar Cake is the best, but we will leave that for another time. Anywho, lemon pound cake... add some blueberries, and you have fruity deliciousness. 

The only problem I had was the blueberries. You see, they were heavier than the batter, so they sunk to the bottom of the bundt pan. The more I thought about it though, the more I liked it. It gives the cake this natural topping baked right in. A bit of advice, though, make sure you really coat that pan in cooking spray.

I kind of cheated on the recipe for the original pound cake (minus the lemon). You see, I've never made pound cake before. So, I used Paula Deen's...only...a little altered. Boy, was that a great idea! She sure knows how to cook. 

Hubby took some of this to work, and they loved it! I mean, what's not to love? Its so fresh tasting, and it's not bogged down by overly sweet chocolate or frosting (not that I don't love that stuff). 

To give it a little more oomph, I sprinkled some powdered sugar on top. I seriously need to invest in a sifter. I had to "sift" with my hands. Yeah, not cool. 

So, what do you think? Would you keep it simple with the powdered sugar or add a different topping? Would you just keep it plain? Let me know in the comments, and don't forget to print!

Blueberry Lemon Pound Cake

by cupcake-n-bake

Prep Time: 20 min

Cook Time: 1 hour

Keywords: bake breakfast cake

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Ingredients (serves 10)

• 1 TBSP Lemon Juice (fresh squeezed from half a lemon works great!)
• 1 1/2 tsp Lemon Extract
• 1 tsp Lemon Zest
• 1 cup blueberries
• 2 sticks butter
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 3 cups self rising flour
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees.

Coat bundt pan in cooking spray and flour.

Using a mixer, cream together butter and vegetable shortening

Slowly add sugar

Add your eggs one at a time. Make sure you beat them with your mixer after each addition.

Add flour to the mixture alternatively with the milk (flour then milk then flour, etc).

Mix in vanille, lemon extract, lemon juice, and lemon zest.

Stir in blueberries.

Pour into bundt pan, and bake for 1 hour. Check to make sure a toothpick comes out clean. if not, cook additionally. Do not cook longer than an additional 30 minutes.

Cool, then release cake from pan. Serve and Enjoy!

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