Blueberry and Lemon Cake

    1 hour 30 minutes

    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.

    57 people made this

    Serves: 16 

    • 500g butter, softened
    • 3 cups (660g) white sugar
    • 1 cup (250ml) milk, room temperature
    • 6 eggs
    • 2 teaspoons lemon essence
    • 1 tablespoon baking powder
    • 4 cups (500g) plain flour
    • 1 teaspoon grated lemon zest
    • 2 cups fresh blueberries

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 22cm ring tin.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time then stir in the lemon essence.
    3. Combine the flour, baking powder and lemon zest then stir into the batter alternating with the milk. I like to use a spatula and stir by hand mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared tin.
    4. Bake for 1 hour in the preheated oven or until a toothpick inserted into the centre comes out clean.
    5. Let cool in the tin for at least 10 minutes then invert onto a wire rack to cool completely.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (82)


    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)