Foodie Friday! - Lemon Blueberry Pound Cake

Not long ago our grocery store had a special on blueberries so we bought several pints.  I had planned to use some to make Michael blueberry scones, one of his favorite blueberry treats.  But shortly after buying them I hurt my thumb and making scones was just a messier process than what I wanted to try to tackle with stitches.  

So I found my mom's recipe for Lemon Pound Cake and thought adding some fresh blueberries to the recipe sounded like a wonderful way to use some of those berries!

Lemon Blueberry Pound Cake

1 lemon cake mix, dry

4 eggs

1 cup water

1/2 cup oil

1, 4-oz pkg instant lemon pudding mix, dry

1/2 to 1 pint blueberries, rinsed and drained

Combine all ingredients, stirring to blend dry ingredients well.  Add blueberries and gently fold to mix them into the batter.  Grease 1 large loaf pain or 4 mini loaf pans.  Bake at 350 degrees for 55 minutes for 1 large loaf and approximately 35 minutes for smaller loaves, until golden brown on top and a toothpick inserted in center comes out clean.  Check frequently as all ovens vary.

Let  cool in pan(s) for 10-15 minutes. Then run a knife around the edge, remove from pan and finish cooling on a wire rack.  You can top with a powdered sugar glaze if you wish, but we enjoyed it just as it was. 

This is a great blend of lemon and blueberries and the pound cake is so moist!  It freezes great!

Happy Friday!