Lemon Blueberry Pound Cake
A lemon cake mix and fresh blueberries pair together for this simple, delectable cake that I make over and over during blueberry season.
Servings
16-20servings
Servings
16-20servings
Ingredients
  • 1 box lemon cake mix18.25-ounce
  • 1 package reduced-fat cream cheese8-ounce
  • 2 eggs
  • 1 1/3cups water
  • 1teaspoon vanilla extract
  • 2cups blueberries
  • 1/2cup chopped pecans
  • 3tablespoons lemon juice
  • 1cup confectioners’ sugar
  • 2cups blueberries
  • 1/2cup chopped pecans
  • 3tablespoons lemon juice
  • 1cup confectioners’ sugar
Instructions
  1. Preheat oven to 350ºF. Coat Bundt pan coated with nonstick cooking spray.
  2. In mixing bowl, mix together cake mix, cream cheese, eggs, water, vanilla until creamy. Fold in blueberries and pecans.
  3. 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.
  4. In small bowl, mix together lemon juice and confectioners’ sugar. Drizzle over warm cake.
Recipe Notes

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.