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Blueberry Lemon Pound Cake Recipe

 
Blueberry Lemon Pound Cake

I adore Lemon. I also adore Blueberries. So why not make a cake combining the two together? When I came across this recipe on another blog I was intrigued and well, my mouth was watering. I don’t like the dryness of typical pound cake so I improvised and made some adjustments, which is what I do best as y’all know. This cake was a big hit in our family, the flavors were scrumptiously mouth watering and I was happy to get another serving of fruit into my kids even if it did come in the form of a cake. Small victories, people. Small victories. 
 

 
 
 
Ingredients:
 


1 box Yellow Cake Mix
1 box Lemon Instant Pudding
4 Eggs
1/2 cup oil
1/2 cup milk
1 carton (15oz) Ricotta Cheese
4 T Lemon Juice
1 Pint Blueberries

 



Combine cake mix and dry pudding in a large bowl.

 



Add eggs, oil, milk, ricotta cheese, and lemon juice.

 



Beat until well combined with no lumps, about 2 minutes. Mixture will be thick.

 



Add the blueberries.

 



Gently stir until thoroughly combined.

 



Pour into 13×9 greased baking dish.

 



Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean. Mine took the entire 50 minutes to cook and I had to cover it with foil for the last 15 minutes to allow the center to finish cooking without burning the edges.

 



Serve with powdered sugar topping or fresh whipped cream.

 



Doesn’t that look amazing? Check out those blueberries. Is your mouth watering yet?

 

Blueberry Lemon Pound Cake
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Ingredients
  1. 1 box Yellow Cake Mix
  2. 1 box Lemon Instant Pudding
  3. 4 Eggs
  4. 1/2 cup oil
  5. 1/2 cup milk
  6. 1 carton (15oz) Ricotta Cheese
  7. 4 T Lemon Juice
  8. 1 Pint Blueberries
Instructions
  1. Combine cake mix and dry pudding in a large bowl.
  2. Add eggs, oil, milk, ricotta cheese, and lemon juice.
  3. Beat until well combined with no lumps, about 2 minutes. Mixture will be thick.
  4. Add the blueberries.
  5. Gently stir until thoroughly combined.
  6. Pour into 13x9 greased baking dish.
  7. Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean.
  8. Serve with powdered sugar topping or fresh whipped cream.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

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