Blueberry Lemon Cream Cheese Pound Cake

What a hit this was! Moist and delicious. Don't let the thickness of the batter scare you.

Made this recipe as written, omitting sugar, and it came out delicous! Used fresh, grated lemon peel. Took a bit longer (70 min) to bake in my oven, but worth the extra time. My DH loved it and asked me to make this again!

I used yellow cake mix and french vanilla pudding since that's what I had on hand. Because of this I used a bit more lemon zest and it turned out great. I was glad to find this recipe did not contain a lot of butter and eggs like some pound cake recipes do, but it was every bit as delicious. Thanks for sharing!

After reading the reviews, I took some liberties with this recipe: instead of the oil, I used 1 C. Butter. I have lots of Meyer Lemon juice in the freezer from our tree, so substituted that for the water. No lemon zest on hand (our lemons mature Dec-Feb), but had orange zest in the freezer - used that. Noting that there is plenty of sugar in both the cake mix and the pudding mix, I was going to omit it, but instead put it in the mini-processor along with the orange zest and processed until very fine. Additionally, I creamed the butter (and cream cheese) as for a traditional pound cake, adding the sugar after the butter and cheese were fully whipped, then the eggs, one at a time. I stirred in the cake mix and lemon juice as one would for a pound cake, adding 3C. blueberries at the end, which add been mixed with 1T flour It turned out perfectly! Rather a powdered sugar glaze, I made a simple syrup glaze of 1/2C lemon juice and 1/2 water stirring in a glass measure until the sugar was dissolved. I brushed that on the cake which, while, warm, readily absorbed the lemon glaze. The basic recipe gave me the idea of using what I had on hand - that and the 5-star reviews and tweaks by others.

This turned out more like a coffee cake than pound cake but it was excellent! It was super moist and very flavorful. Will definitely make this one again.