Blueberry Season at Louisiana Farmer’s Market
Blueberry season in Louisiana is usually May through mid-July, meaning the Farmer’s markets are over-flowing with beautiful berries. After stocking up and storing them in the freezer, I reached for Holly’s Gulf Coast Favorites cookbook and flipped to the Lemon Blueberry Pound Cake. I didn’t even have to defrost the blueberries before adding to the lemon cake mix! It was the perfect, dessert to serve after the family gathered around a delicious outdoor bbq.
Unbeatable Combination of Flavors in Lemon Blueberry Pound Cake
Lemons are known for their tart and sour flavor, and this citrus fruit is the perfect complement to the mildly sweet blueberry. It’s hard to beat the lemon-blueberry combination!
- The lemon syrup soaks through this luscious cake, enhancing the flavor, and making it a lemon lover’s favorite.
- Room-temperature lemons yield more juice than refrigerated; and microwaving them a few seconds before squeezing will help extract more juice.
- Use your palm to roll lemon or lime around on the countertop a few times before squeezing. A lemon squeezer is a handy way to as much juice out as possible.
| Servings 16-20 servings |
- 1 box lemon cake mix 18.25-ounce
- 1 package reduced-fat cream cheese 8-ounce
- 2 eggs
- 1 1/3 cups water
- 1 teaspoon vanilla extract
- 2 cups blueberries
- 1/2 cup chopped pecans
- 3 tablespoons lemon juice
- 1 cup confectioners’ sugar
- 2 cups blueberries
- 1/2 cup chopped pecans
- 3 tablespoons lemon juice
- 1 cup confectioners’ sugar
Ingredients
|
- Preheat oven to 350ºF. Coat Bundt pan coated with nonstick cooking spray.
- In mixing bowl, mix together cake mix, cream cheese, eggs, water, vanilla until creamy. Fold in blueberries and pecans.
- Pour batter into prepared pan. Bake 40 minutes or until a toothpick inserted comes out clean. Do not overcook. Cool in pan 10 minutes, invert onto serving dish.
- In small bowl, mix together lemon juice and confectioners’ sugar. Drizzle over warm cake.
Calories 191, Calories from fat (%) 32, Fat (g) 7, Saturated Fat (g) 3, Cholesterol (mg) 29, Sodium (mg) 225, Carbohydrate (g) 30, Dietary Fiber (g) 1, Sugars (g) 20, Protein (g) 3, Diabetic Exchanges: 2 carbohydrate, 1 1/2 fat
Terrific Tidbit: Frozen blueberries may be used if fresh are not available. Do not defrost the berries before adding to the cake.
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