Blueberries are finally coming down in price in my neck of the woods.  This week they are buy one get one free at one of the stores I shop at, so of course I had to buy some.  I knew I could figure out something to do with them and as I thought about it, this poundcake seemed like the perfect thing to make.

One of the things I love about poundcake is that it freezes beautifully.  So I decided I would make this now, freeze it and then bring it with us when we head up to our cabin for a couple of weeks.  It will be a great sweet treat while we’re relaxing on the beach and playing in the lake.


Blueberry Lemon Poundcake

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup half and half
  • 1 tsp vanilla
  • zest and juice of one lemon
  • 1 pint blueberries


  • 1 cup powdered sugar
  • 1-2 tbsp milk

Cream butter and sugar together until fluffy.

Add the eggs one at a time, beating each one in well.

Sift flour, baking powder and salt together.  Add flour mixture and half and half alternately to butter mixture making sure to start and finish with the flour.
Mix in vanilla, lemon juice and zest.
Gently fold blueberries into the batter.
Pour batter into a bundt pan that been buttered and floured.
Place pan in a cold oven and set temperature to 325 degrees.  Bake for one hour without opening the door.
Remove from oven and cool in the pan for 15 minutes.  Gently run a knife around the pan and remove to a plate to finish cooling.
While cake is cooling, make glaze.  Put powdered sugar in a small bowl and stir in milk one tablespoon at a time until a thin glaze has formed.  Drizzle over cake.
Serve immediately or wrap tightly with plastic wrap and freeze.

Shared at these great blogs:
A Little Nosh
Recipes for My Boys
Miz Helen’s Country Cottage
The Country Cook
Six Sisters Stuff
Gooseberry Patch
Print Friendly