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Lemon Blueberry Pound Cake with Lemon Drizzle

This deliciously moist cake is good for a breakfast treat or evening dessert. For breakfast top with a dollop of vanilla yogurt and for dessert a scoop of vanilla ice cream.
Recipe chef is Bon Appetit with my modification in
Recipe courtesy of Whispering Pines Bed & Breakfast
Prep Time : 15 minutes
Cook Time : 1 hour 10 minutes
Yield : 220 - 24 slices
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  • 2 c. sugar
  • 1/2 c. butter, softened
  • 1 - 8 oz. package cream cheese, softened
  • 4 large eggs, room temperature
  • 3 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 2 tsp. vanilla
  • zest and juice of 1 lemon
  • 2 c. fresh or frozen blueberries
  • Drizzle
  • 3/4 c. powdered sugar
  • 3 - 4 tsp. fresh lemon juice

Grease a 10 inch tube pan and preheat oven to 350.
In mixer, combine sugar, butter and cream cheese until well blended.
Add eggs, one at a time, beating well after each addition.
Use 2 T. of the flour and toss with blueberries.
Combine remaining flour, baking powder, baking soda and salt.
Add flour mixture alternately with sour cream, beginning and ending with flour.
Blend in the vanilla, lemon zest and juice.
Gently fold in blueberry mixture.
Pour batter into prepared pan and bake for 1 hour and 10 minutes.
Cool cake in pan on wire rack for 10 minutes; remove from pan and cool on rack.
Combine the powdered sugar and juice and drizzle over warm cake.