Lemon and Blueberry Pound Cake Recipe

Name: Lemon and Blueberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g block PHILADELPHIA Cream Cheese, softened; 250g butter; 1 1/3 cups caster sugar; 4 eggs, lightly beaten; 1 1/4 cups self-raising flour; 100g almond meal; grated rind of 1 lemon; 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09; Lemon Icing; 2 cups icing sugar; 1 tablespoon softened butter; 2 teaspoons grated lemon rind; lemon juice

Servings: persons

250g block PHILADELPHIA Cream Cheese, softened
250g butter
1 1/3 cups caster sugar
4 eggs, lightly beaten
1 1/4 cups self-raising flour
100g almond meal
grated rind of 1 lemon
1 cup blueberries Whole Foods 3 For $10.00 thru 02/09
Lemon Icing
2 cups icing sugar
1 tablespoon softened butter
2 teaspoons grated lemon rind
lemon juice

1
Beat the Philly*, butter and sugar with an electric mixer until thick and creamy.
2
Gradually beat in the eggs, one at a time, beating well after each addition.
3
Sift in flour and fold in almond meal and rind.
4
Spoon half the mixture into a greased fluted ring pan top with half the berries, add remaining mixture, then lightly push in the remaining berries.
5
Bake at 180C for 1 hour or until cooked through.
6
Cool on a wire rack before icing.
7
Lemon Icing: Combine the icing sugar, butter, rind and sufficient juice to make a soft icing.
8
Drizzle over the cooled cake and serve.

1623

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250g block PHILADELPHIA Cream Cheese, softened, 250g butter, 1 1/3 cups caster sugar, 4 eggs, lightly beaten, and more.

Yes, Lemon and Blueberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon and Blueberry Pound Cake

How did you like this recipe?

Frequently Asked Questions