Blueberry Lemon Pound Cake Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake 150 Image by: Blueberry Lemon Pound Cake 150 Author: Canadian Living

Small fresh wild blueberries are perfect for this dense lemony cake. However, you can use frozen (unthawed) blueberries if fresh are not in season.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2011


Lemon Syrup:


In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, until light and creamy. Beat in milk, lemon zest and vanilla.

In separate bowl, whisk together all but 1 tbsp of the flour, baking powder and salt; stir into butter mixture until smooth and blended.

Toss blueberries with remaining flour; fold half into batter. Scrape half of the batter into 9- x 5-inch (2 L) parchment paper-lined loaf pan. Sprinkle with remaining blueberries. Scrape remaining batter over berries, smoothing top. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1-1/2 hours.

Lemon syrup: In microwaveable bowl, microwave sugar with lemon juice at high, stirring once, until hot and sugar is dissolved, 30 seconds. With skewer, poke holes all over top of cake; brush or pour syrup evenly over top. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap in waxed paper and store for up to 2 days or overwrap in foil and freeze for up to 1 month.)

Nutritional facts Per serving: about

  • Sodium 145 mg
  • Protein 5 g
  • Calories 331.0
  • Total fat 17 g
  • Potassium 75 mg
  • Cholesterol 103 mg
  • Saturated fat 10 g
  • Total carbohydrate 40 g


  • Iron 9.0
  • Folate 24.0
  • Calcium 3.0
  • Vitamin A 16.0
  • Vitamin C 7.0
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Blueberry Lemon Pound Cake