Delicious Lemon Blueberry Pudding Pound Cake Recipe
Thou art searching for a cake recipe, and lo, thou hast stumbled upon the most wondrous Lemon Blueberry Pudding Pound Cake Recipe! This delectable treat is a true delight for the senses, with its fresh lemon juice, juicy blueberries, and heavenly cream cheese. It is a perfect amalgam of sweet and sour flavors that will make thy taste buds dance with joy. Whether thou art baking for a celebration, as a gift or merely to soothe thy soul, this Lemon Blueberry Pudding Pound Cake Recipe is the perfect choice.
Verily, this cake is a true marvel; it is moist, tender and packs in a lot of flavors. Imagine cutting into the soft blueberry pound cake studded with blueberries bursting with flavor topped with a tangy and creamy lemon glaze oozing down its sides. It is indeed an unforgettable representation of luxury baked to perfection.
This recipe transcends the realm of average cakes to a richer understanding of quality desserts. Whether it’s for breakfast or dessert, cold or warmed up, this Lemon Blueberry Pudding Pound Cake Recipe is sure to delight your palate. So put on your apron and gather thy ingredients to bake this fantastic Lemon Blueberry Pudding Pound Cake Recipe from scratch!
Why You’ll Love This Recipe
Oh, how my heart doth burst with joy at the very thought of this Lemon Blueberry Pudding Pound Cake Recipe! I doth declare that thou shalt fall in love with this indulgent creation that shall tantalize thy taste buds and transport thee into the heavens above.
The succulent blueberries, bursting with flavor, and the tangy, fresh lemon juice dance together in a blissful symphony of flavor in this pound cake. The addition of instant lemon pudding mix gives it a delightful moistness and depth of flavor that is simply irresistible.
This cake is perfect for any occasion, be it a festive gathering or a simple family get-together. One bite of this cake shall fill your heart with warmth and your soul with gladness beyond measure.
So, if thou art seeking comfort in the form of a decadent dessert, thou shalt not regret making this Lemon Blueberry Pudding Pound Cake. Trust me, dear friends, once thou hast tasted this masterpiece, thou shalt be completely smitten.
Ingredient List
Cake Ingredients
- 1 box lemon cake mix
- 1 box instant lemon pudding mix (2 ounces)
- 1 cup water
- ½ cup vegetable oil
- 4 large eggs, at room temperature
- 1 tablespoon fresh lemon juice
- Zest of 2 large lemons
Blueberry Swirl Ingredients
- 1 ½ cups fresh blueberries
- 3 tablespoons granulated sugar
Pound Cake Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups white sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- Zest of 2 large lemons
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup sour cream
- 1 to 2 cups fresh blueberries
Lemon Glaze Ingredients
- 2 cups powdered sugar
- Zest of 2 lemons
- Juice of one lemon
Note: Make sure all ingredients are at room temperature!
The Recipe How-To
Before I guide you through the step-by-step process, let me remind you to have all the ingredients measured out and brought to room temperature before starting. This will help ensure that the cake bakes evenly and results in a fluffy and moist texture.
Step 1: Mixing the Batter
In a large bowl, mix together 1 box of lemon cake mix and 1 box of instant lemon pudding mix until both are completely combined. Add 4 large eggs, 1 cup of sour cream, ½ cup of vegetable oil, and the zest from 2 large lemons. Mix everything together until the batter is smooth and there are no lumps present.
Step 2: Add Blueberries
Gently fold in 2 cups of fresh blueberries into the mixture with a spatula.
Step 3: Baking
Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or non-stick cooking spray. Pour the batter into the pan and smooth out the surface.
Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for at least 15 minutes before removing from pan.
Step 4: Making Lemon Glaze
While waiting for the cake to cool, prepare the lemon glaze topping by mixing together 1 cup of confectioners’ sugar with 2 tablespoons of fresh lemon juice in a bowl. Whisk until smooth.
Step 5: Topping
Once cooled, place blueberry pound cake onto serving platter and drizzle lemon glaze on top. Allow some to drip down sides for effect.
Your Lemon Blueberry Pudding Pound Cake Recipe is now ready to serve! Enjoy every slice with a dollop of whipped cream or some fresh blueberries.
Substitutions and Variations
Verily, even the most delightful of recipes can benefit from a bit of tinkering and customization. Fear not, for I have some delicious variations to this Lemon Blueberry Pudding Pound Cake recipe that will make your taste buds dance with joy.
If thou art feeling adventurous, consider using different types of berries for this cake. Strawberries or raspberries would be a lovely substitute for blueberries in the recipe. You could also mix and match different types of berries together for a unique flavor blend.
For those who prefer a less sweet cake, thou mayest reduce the amount of sugar used in the recipe. However, take care not to reduce the sugar too much as it may affect the texture and consistency of the cake.
If thou art a fan of cream cheese frosting, consider swapping out the lemon glaze for a cream cheese frosting instead. Beat together 8 ounces of softened cream cheese with 4 tbsp of unsalted butter until smooth. Gradually add 1 cup of confectioners’ sugar and 2 tbsp of fresh lemon juice until well combined. Spread over the cooled cake and sprinkle with fresh blueberries.
Lastly, if thou findest thyself without access to an oven, consider making this recipe as a no-bake trifle using premade pound cake or cookie dough as a base. Layer the cake or cookie dough with alternating layers of lemon pudding, fresh blueberries, and whipped cream. Top with lemon zest for added freshness.
No matter which variation thee choose to make, I am sure that it shall be absolutely scrumptious!
Serving and Pairing
Good morrow, my esteemed readers! Once you have finished baking this exquisite lemon blueberry pudding pound cake, you must be wondering how to present it in the most scrumptious way possible. Here is what I suggest.
The cake itself boasts a beautiful contrast between the yellow sponge and the vibrant purple dots of blueberries inside. It has a cakey outer layer, and a moist and gooey inside that’s positively bursting with the flavors of tangy lemons and sweet blueberries.
I recommend serving thick slices of this delectable pound cake alongside a dollop of whipped cream or a scoop of vanilla ice cream. The creamy, cool notes will create an excellent balance against the tangy citrusy sweetness. You may also want to dust some confectioner’s sugar over your masterpiece before serving it to your guests.
When it comes to pairing this cake with beverages, I have a few suggestions that will elevate your tea party or get-together gathering like no other. The strong flavor profile of the lemon blueberry pudding pound cake pairs exceptionally well with a hot cup of coffee or tea. It’s also great enjoyed alongside an ice-cold glass of milk for a refreshing treat on a warm day.
If you’re looking to enhance the fruitiness, why not serve it with fresh blueberries and/or raspberries? These berries will add a cohesive taste that will enhance every bite. And for an extra special occasion, try serving this delicious pound cake as part of an elegant dessert table accompanied by other sweet treats like cookies, pies, or trifles.
I hope these recommendations help you enjoy your freshly baked lemon blueberry pudding pound cake to the fullest and leave your guests drooling over its culinary perfection!
Make-Ahead, Storing and Reheating
Hark! Forsooth, a word of cunning to thee: This Lemon Blueberry Pudding Pound Cake doth keepeth well, thus thou mayst prepare it ahead of time.
To make it ahead of time, simply bake the cake according to the instructions and let it cool completely. Once the cake has cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to two days. If thee need to store it for more than two days, thou canst freeze it wrapped in plastic wrap and aluminum foil for up to three months.
Reheating the cake is simple as well! To reheat a slice of cake, just pop it into the microwave on low power for twenty seconds or until it is warm enough to thy liking.
But listen well: This cake dost not require fancy reheating methods or extra steps to retain its flavors. However, I would advise against reheating an entire cake as that would cause moisture to escape and affect its texture.
Therefore, heed my advice and store single slices only so ye can enjoy each piece as if ’twas freshly baked. And remember: if all else fails, a cold slice with a dollop of fresh whipped cream is always a delightful treat on a summer’s day.
Tips for Perfect Results
Listen well, fellow chefs! In this section, I shall share my secrets with thee to ensure that thy lemon blueberry pudding pound cake recipe turns out perfect every time. Fear not, for these tips are simple yet effective.
Firstly, room temperature ingredients are key. Make sure that the cream cheese, butter and eggs are all at room temperature before starting to mix in the other ingredients. This helps to create a smooth batter and makes the cake fluffier.
Secondly, do not overmix the batter. It is easy to fall into the trap of overmixing cake batter – but this creates a dense and tough cake. Mix until all ingredients are combined and then stop. Trust me on this one.
Thirdly, use fresh blueberries for maximum flavor. Yes, frozen berries may be convenient but they can turn the batter blue and create an uneven finished cake. Fresh blueberries will also pop and burst in your mouth, adding a burst of sweetness to each bite.
Fourthly, don’t rush the baking process. Set your timer but keep an eye on thy cake as well. Check for doneness by inserting a toothpick – if it comes out clean, thy cake is baked to perfection.
Lastly, after baking let it rest for 10-15 minutes before removing from the pan or slicing it up. The cake needs this resting period in order to fully set and avoid falling or sticking onto the pan.
Follow these tips and you’re sure to have a deliciously moist, fluffy lemon blueberry pudding pound cake on your hands – or should I say on thy plate?
Bottom Line
So there you have it! The recipe for the most tantalizing Lemon Blueberry Pudding Pound Cake that will leave your taste buds singing with delight. With its lemony tang, the delicate sweetness of blueberries, and the velvety texture of this fluffy cake, you’ll take a trip to culinary heaven in every bite.
But don’t take my word for it, gather your ingredients, follow the simple steps, and let your senses experience this heavenly Lemon Blueberry Pound Cake. I guarantee that it will become your go-to cake recipe for special occasions or just a lazy Sunday afternoon with family or friends.
So, go ahead and give it a try! And don’t be afraid to get creative with some substitutions and variations to achieve a personalized version of this already amazing recipe. Remember, cooking is all about exploring and forging your own path through trial and error.
Thank you for taking the time to read through this recipe article. It has been an honor sharing my love for this exquisite dessert with you. Now it’s time to get baking so that you can savor and enjoy the sweet rewards!
Happy Baking!
Lemon Blueberry Pudding Pound Cake Recipe
Ingredients
- 1 (18 1/2 ounce) box lemon cake mix (see note below)
- 1 (3 1/2 ounce) box instant lemon pudding mix
- 1/4 cup granulated sugar
- 1/2 cup water
- 3/4 cup vegetable oil
- 3 large eggs
- 8 ounces cream cheese, at room temperature
- 1 (16 1/2 ounce) can blueberries, rinsed and drained well
GLAZE
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
Instructions
- NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
- If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
- Preheat oven to 350.
- Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
- In a large bowl, stir together the cake mix, pudding mix and sugar.
- Make a well in the center and add the water, oil, eggs and cream cheese.
- Beat on low speed until blended.
- Scrape bowl.
- Beat on medium speed for 2 minutes.
- (This will be a fairly thick batter.) Gently stir in the blueberries.
- Pour batter into prepared pan.
- Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
- Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
- GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
- Drizzle over cooled cake.
- This is not a heavy glaze.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.