This is a traditional blueberry pound cake with the added twist of lemon which makes a great change. Great for afternoon tea and lunch boxes.
If you use 1/4 cup of the flour in this recipe and coat the blueberries before you put them in cake batter, the blueberries will not sink to the bottom. - 26 Dec 2005 (Review from Allrecipes USA and Canada)
This cake was fabulous! I made the changes suggested by the previous reviewers (using lemon juice instead of extract and flouring the blueberries). I also used frozen blueberries (I allowed them to thaw first). Also instead of flouring the bundt pan, I sugared it--it makes a nice crunchy, sweet outer-layer. Then I used the leftover lemon juice to make a lemon icing. YUM! My dinner guest left with a copy of the recipie. - 12 Feb 2006 (Review from Allrecipes USA and Canada)
I love pound cake, and I have tried a bunch of recipes...this one makes a beautiful cake. The cake rose right to the top edge of the tube pan, but I did have to let it bake about 20 minutes longer than specified, so be sure you test it with a wooden skewer before assuming it's done. I followed the recipe as written with only a few minor changes: added one teaspoon vanilla extract in addition to the lemon flavoring, didn't measure the lemon zest - just used the zest of one large lemon, and added about a cup of diced fresh cherries I had and needed to use. I tossed the fruit with flour, and this kept them distributed throughout the cake without sinking. The cake has a wonderful flavor and texture, and is easy to prepare. This is a good basic pound cake recipe, and you could experiment with other extracts and berries. I'm adding this to my pound cake repetoire! - 07 Jul 2007 (Review from Allrecipes USA and Canada)