Looking for a dessert to amaze? This Lemon Blueberry Pound Cake will deliver!
I am a Texas girl through and through. Born here, raised here, and a multi-generational Texan to boot.
I cheer for all the right sports teams. I’ve been to a good number of country music concerts. (George Straight, also a Texan, was the best.)
And there are a whole host of traditions that Texans follow. Treks to the State Fair. Spring pictures in the bluebonnets. It might take a few years, but once you move here you start to understand.
Neiman Marcus has their original flagship store in Dallas. If you’re from here you’re bound to have heard the Neiman Marcus chocolate chip recipe story. When I threw my Book Swap Birthday Party I ended up snagging their Pure & Simple cookbook.
Spring weather starts early in Texas. And I have been dreaming of a zesty lemony cake. Using the Neiman Marcus Pound Cake recipe as my basis I made the most decadent Lemon Blueberry Pound Cake. And because cakes made in bundt pans are my favorite, that’s what I used for my pound cake.
Anything that starts with 2 sticks of butter and 2 1/2 cups of sugar is bound to be delicious. Add in some local Texas Lonestar Eggs (available only at Walmart) and this recipe is a clear winner.
The frosting for this cake is certainly ‘optional’. But it is also delicious. The kids fought over licking the bowl clean. And if you accidentally don’t grease/flour your pan enough and it sticks when you take the cake out the frosting covers everything up. Not that I would know anything about that. (Cough, cough.)
Why yes, my blueberries did try to migrate to the top of my cake. Aka the bottom of the pan when they were in the oven. Afterwards my sister told me to flour your blueberries before adding them to the batter so they don’t do that. When I make this again I’ll do that.
A little cookbook perusal while I eat my cake. Trying to decide what recipe to try with my Lonestar Eggs next. P.S. My Dad told me this is one of the best things he has ever eaten.
Lemon Blueberry Pound Cake
- 2 sticks butter
- 2 1/2 cups sugar
- 6 Lonestar Eggs
- 3 cups flour (sifted)
- 1 cup sour cream
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Juice of two lemons
- 6 ounces fresh blueberries
- Preheat oven to 325 degrees. Grease and flour bundt pan.
- Cream butter and sugar.
- Add eggs one at a time.
- Add 1 cup of flour and 1/4 cup sour cream. Stir. Repeat 2 more times (3 times total).
- Add final 1/4 cup sour cream along with baking soda and salt. Stir.
- Add extracts along with lemon juice and zest. Stir.
- Add blueberries and stir.
Bake for 1 hour, or until an inserted toothpick comes out clean. Cool slightly before removing from pan. (It took about 70 minutes in my bundt pan.)
Frosting: This moist pound cake is perfectly scrumptious all on its own. However you can top with sifted powdered sugar or cream cheese frosting.
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese, softened
- 1 stick butter
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Beat cream cheese and butter together.
- Slowly add powdered sugar, cream, and vanilla extract, beating the entire time.