Grandbaby Cakes · by Jocelyn (Grandbaby Cakes)★ 4.5 (206)
Lemon Blueberry Pound Cake Recipe
NUTRITION · PER SERVING115M COOK
CAL 24%·PRO 8%
CARBS 68G57% OF CAL
1G FIBER52G SUGAR15G OTHER
FAT 21G41% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender pound cake brightened with fresh lemon juice and zest, studded with blueberries, and finished with a simple lemon glaze. Classic and elegant.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Grandbaby Cakes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 cups cake flour (plus 1 tablespoon, sifted and separated)
- 1 tsp salt
- 1 1/2 cups unsalted butter ((3 sticks) room temperature)
- 3 cups granulated sugar
- 6 large eggs
- 1 tbsp pure vanilla extract
- 3/4 cup sour cream (room temperature)
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 cups fresh blueberries ((or see note below about using frozen berries))
- 2 cups confectioner's sugar
- 4 tablespoons lemon juice
At a glance
PER SERVING · TIME 115M
CAL 24%·PRO 8%
CARBS 68G57% OF CAL
1G FIBER52G SUGAR15G OTHER
FAT 21G41% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 25m
- Sodium
- 176mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 31mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.