Blueberry Lemon Pound Cake

Today is reveal day for the Secret Recipe Club!  The Secret Recipe Club was the brainchild of Amanda at Amanda's Cookin'.  Early in the month, each participant is assigned a blog from those wishing to play along.  Bloggers search through the assigned blog and find a recipe to prepare.  On reveal day everybody posts the dish that was prepared and reveals their "secret blogging friend"!

I was privileged to be assigned Kim's wonderful blog, Liv Life.  This is a lady who lives life to the fullest through her family, cooking, photography, and travel!  She says that the inspiration for her blog came from her daughter, Liv, who finds joy in everything that she does.  It was not an easy task to narrow down which recipe I wanted to prepare, but I did it.

After reading the post that Kim is most proud of...well, I just had to make the Blueberry Lemon Pound Cake.  I mean if the page in the cookbook is described as "well worn and somewhat splattered" and it is a guest post for somebody and the picture makes your mouth know it has got to be good!

Kim's cake was a hit at our house.  Not only was it beautiful and delicious, but Mr. T raved about the flavor!

Sadly, my cake wasn't beautiful.  Today was the day that the cake would not release from the bundt pan.  (I promise that I am very close to dumping the bundt pan!)  I did gently try to put it back together again....but it is just not the same as a cake that releases nicely and does not look like it lived through an earthquake.

Blueberry Lemon Pound Cake

Preheat oven to 350°

1 3/4 cups granulated sugar

  • 1/2 cup butter, softened
  • 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
  • large eggs
  • Zest of 1 lemon (about 1 Tbsp)
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, divided
  • 2 cups fresh or frozen blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • (8-ounce) carton lemon low-fat yogurt
  • Grease the pan with cooking spray and then lightly with flour.
  • Glaze
  • 1/2 cup powdered sugar
  • 4 teaspoons lemon juice

  • Beat first 3 ingredients in a mixer at medium speed until well-blended (about 5 minutes). Add eggs , one at a time, beating well after each addition.  Beat in the lemon zest, lemon juice and vanilla.
  • In a small bowl, measure the 3 cups of flour.  Remove 2 Tbsp and sprinkle over the blueberries, gently  stirring and tossing to coat.
  • Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. 
  • Fold in blueberry mixture.  Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.  (Check the cake after one hour.)
  • Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.
  • Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.


My cake may not be the most beautiful on the block, but it makes up for it in flavor!

 I totally enjoyed cruising though Kim's blog.  I hope you will take some time to pay her a visit.  You won't be disappointed!


  1. For a cake that didn't cooperate and come out of the pan like you wished, you sure made it look good. How frustrating when that happens. It's one of those "oh well" moments where you go on and do your best, which is exactly what you've done here. Flavor first, right?

  2. Bundt pans are my nemesis, too. Still, the flavors sound delicious -- what could beat blueberry and lemon?

  3. its not how it looks, its how it goes down :)

  4. I made a bundt 2 weeks ago that did this, I almost cried. Then I realized I could turn it into a trifle. So I did. And no one eeeeevvvvver knew half the cake in the trifle was peeled off the bottom of a pan, ssshhhh. If you put a crumbly pile of this cake in front of me, I'd happily eat it, looks delish still :)

  5. I just used a bundt pan this weekend for the first time in a LONG time. Fortunately it turned out of the pan just fine...lots of butter and flour required. It's my mom's pan and it's pretty old...wonder if that has anything to do with it...hmmm. Anyway, yours looks delicious and I'm sure it tasted great!

  6. Oh no, I hate it when that happens. Looks like it's time to bite the bullet and toss that pan. The cake looks delicious, Kate. We love the combination of blueberries and lemon and the glaze is a perfect finish.

  7. It still looks beautiful and delicious even though it stuck to the pan. Those nasty bundt pans! I ALWAYS have a problem with mine if I don't spray the heck out of it and four it til the cows come home. Ok, maybe I exaggerate, but seriously they're a problem! Great review, too!

  8. Despite the little incident with the bundt pan this cake looks fabulous. I'd love to try it out. I use a silicon bundt pan and both the times I've used it, the cakes have come out really easily. It was as easy as tipping it over on a plate. You may want to try one of these!

  9. I can't tell you how many times I've had a cake do exactly the same thing, but a new bundt pan really did the trick! Thank you so much for a lovely post... what wonderful way to start my morning! Liv is ecstatic that you chose this post! She has a little taste of how fun it us to post something and see that people like it. Dennis has offered her a spot to post on his blog again and she has her thinking cap on.
    Thank you so much for your wonderful post! And I'm so glad you liked the cake, my husband has been asking for one, I just may have to make him one soon!

  10. I love blueberry and specially with lemon, and this poound cake look delicious! gloria

  11. Don't you just hate it when you do everything right and the dang cake still sticks in the pan? You sure turned lemons into lemonade with this one, though. It looks beautiful, in spite of your bundt pan mishap. Great job!

  12. This cake still has my mouth watering even if you don't think it looks the best. I think it looks so delicious. I'd love to try this recipe. I have a bundt pan that has never been used. Time to change that.

  13. I love Kim's blog and was totally drooling over this post when she first posted it. I wouldn't worry too much about the cake not releasing - that's the part I secretly munch on while cooking everything else for the day ;)

  14. You must admit that your cake is beautiful! the blueberries showing through, make it gorgeous and mouthwatering...
    It is very frustrating when you work hard on a cake and the pan doesn't release it..
    Looks good to me though...

  15. It still looks delicious! I love blueberries - can't wait to try this!

    I have a stoneware Bundt pan that never fails me. I got it from pampered chef.

  16. I had a great time browsing your blog for a recipe to make this month. I see you also like one of my favorite flavor combinations, lemons and blueberries. Despite your bundt pan not being as cooperative as you would have liked, your cake still look great and I bet it tastes amazing. Which is all that really matters.

    P.S. I will definitely be trying a shrimp recipe from your blog...if not more than one. Hubs and I love shrimp and are always looking for new ways to prepare it. :)

  17. I love Liv Life's site! I have to make a b-day cake for a friend this week--sounds like a found a great recipe here. Great SRC post!

  18. No worries... we can just see more of those yummy blueberries! This pound cake sounds DELISH! So fun cooking in SRC with you :)

  19. It looks pretty wonderful even if it didn't come out of the pan just perfect.

  20. Looked great! I will bet it was moist and yummy. What a great recipe and blog. Thanks for sharing.

  21. I hate it when a bundt cake sticks! But it is hard to ruin blueberries, this looks delicious!

  22. I have been searching for a lemon blueberry pound cake recipe and I think I found it! The cake is beautiful especially with it's imperfections. So nice to meet you through SRC and hope to share more recipes together.

  23. It's frustrating when the cake sticks! but yours looked delicious, non the less. Lovely recipe :)

  24. This cake looks great even though tricky o remove from the pan :)
    Awesome to be in the Secret Recipe Club with you. Here is my post from group C

  25. I agree! that is one beautiful cake!!

    Glad to be in Group C with you!!

  26. What a gorgeous post for SRC, looks delicious! :)

  27. See, we've all been at the "bundt" end of a pan. It still looks most fabulous! And, delicious! perfect pic for SRC.

  28. As long as it tasted good! I wonder if I can use the reg cream cheese, I don't buy the other.
    I'll let you know how it works in the heritage bunt pan.

  29. That's the irony about food blogging, sometimes we blog about our "eureka" moments of overwhelming success and sometimes we have to admit we aren't perfect (and neither are our bundt pans).

    I love Julia's idea of making stubborn cakes who refuse to budge from their pans into trifles. No one will ever know how much of a fight you put up to release the cake from the pan.

  30. Looks delicious!

    I think one of the most frustrating things about bundt cakes is the possibility that they won't come out. I found that a good quality bundt pan helped a lot...and lots and lots of Pam with flour.


  31. Oh no! I had this happen with Ina Garten's orange chocolate chunk cake--it looked exactly like this but I just covered up the craters with lots of ganache! :) I think the problem was the directions say to spray the pan with cooking spray. I have never had anything come out of a bundt pan unless I greased AND floured it. Here's a great recipe for miracle pan release, which makes greasing and flouring an easy one-step process: Hope that helps you! As for the pound cake, it actually looks really good even with the craters, and very nice once you reassembled it. Totally drool-worthy! Nice job!

  32. It happened to me twice before! The first time, I just use a spoon to scoop the scrape and eat them from the spoon. The second time, I topped it with some ice-cream and it was good. After that, I bought another bundt pan, a Wilton pan, costly, but worth it!
    Your cake looks wonderful and moist! I can see that this is a keeper!

  33. I do sympathize. It has happened to me also, more than once. The cake still tastes good which is what counts. I love the blueberry-lemon combo.

  34. Well, I'm glad it tasted good at least. That's the important part. It's happened to all of us!
    (Maida Heatter says to grease the bundt pan AND sprinkle with bread crumbs rather than flour. I think it works better.)

  35. Love this recipe! It does look like it is delicious!

  36. The cake looks beautiful, doesn't look burnt at all!, if you hadn't mentioned I wouldn't have noticed and you know I was thinking when I just saw the cake first how did she manage to get it in two colours, I was thinking wow look how beautiful you can look at the blue berries! Its wonderful to know that it tasted good!, I have one bundt pan, I had no problem with that, Its quite a long time back I baked anything from it!, Its fun to be with you in SRC


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