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Blueberry Lemon Cream Cheese Pound Cake

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“I've made this one before and had lost the recipe. Found it again in a recipe group emailing today...HURRAY!! This is really good; moist and flavorful, sweet yet tangy. Make sure to use the glaze; it adds that extra zip to the cake.”
READY IN:
1hr 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
  2. In a large bowl, combine the cake mix, pudding mix, and sugar.
  3. Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
  4. Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
  5. Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
  7. Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

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