Lemon Blueberry Pound Cake

  • Yield: 16 to 20 servings


1-- (18.25-ounce) box lemon cake mix
1-- (8-ounce) package reduced-fat cream cheese
2-- eggs
1 1/3cups water
1teaspoon vanilla extract
2cups blueberries
1/2cup chopped pecans
3tablespoons lemon juice
1cup confectioners' sugar


  1. Preheat oven to 350F. Coat Bundt pan coated with nonstick cooking spray.
  2. In mixing bowl, mix together cake mix, cream cheese, eggs, water and vanilla until creamy. Fold in blueberries and pecans.
  3. Pour batter into prepared pan. Bake 40 minutes or until a toothpick inserted comes out clean. Do not overcook.
  4. Cool in pan 10 minutes, invert onto serving dish.
  5. Meanwhile, in small bowl, mix together lemon juice and confectioners’ sugar. Drizzle over warm cake.

Note: Frozen blueberries may be used if fresh are not available. Do not defrost the berries before adding to the cake.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008. 

Nutritional Info *per serving

  • Calories 191
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 29mg
  • Sodium 225mg
  • Carbohydrate 30g
  • Fiber 1g
  • Sugars 20g
  • Protein 3g