Lemon Blueberry Pudding Pound Cake
Description: If you love the combo of lemon and blueberries, you’re sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at Allrecipes.com.
- Cook Time: 1 hour
- Prep Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Servings: 1 bundt cake
Keywords: Berries, Fruit, Weeknight, Less than 4 Hours, Easy
Nutritional Information (per serving):
- Calories: 501.8
- Fat: 26.7g
- Saturated Fat: 7.1g
- Cholesterol: 74.5mg
- Sodium: 468.1mg
- Carbohydrates: 62.4g
- Fiber: 1.4g
- Sugar: 37g
- Protein: 5.2g
Ingredients:
- 1 package instant lemon pudding mix
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 3 oz cream cheese
- 8 oz fresh blueberries
- 1 cup confectioners’ sugar
- Juice of 1 lemon
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare the pan: Grease and flour a 10-inch Bundt pan, or use Baker’s Joy for convenience.
- Mix dry ingredients: In a large bowl, stir together the cake mix, instant lemon pudding mix, and granulated sugar.
- Make a well: Create a well in the center of the dry ingredients.
- Add wet ingredients: Into the well, pour the water, vegetable oil, eggs, and cream cheese.
- Beat until blended: Using a mixer on low speed, beat the ingredients until well blended.
- Scrape the bowl: Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- Beat on medium speed: Increase the mixer speed to medium and beat for 2 minutes until the batter is smooth and well combined. Note that the batter will be fairly thick.
- Add blueberries: Gently fold in the fresh blueberries until evenly distributed throughout the batter.
- Transfer to pan: Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the top is golden brown and a cake tester inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Prepare glaze: In a small bowl, combine the confectioners’ sugar and lemon juice to make a light glaze.
- Drizzle glaze: Once the cake is completely cooled, drizzle the glaze over the top. Note that the glaze should be light, as this cake does not require a heavy coating.
- Serve: Slice and serve your delicious Lemon Blueberry Pudding Pound Cake!
Enjoy your delightful creation, perfect for any occasion, from weeknight desserts to special gatherings. The burst of blueberry freshness combined with the tangy lemon flavor makes this cake a true crowd-pleaser!
