Lemon Blueberry Cake

Blueberry desserts taste so much better when you know the berries were hand-picked by YOU!  Liberty Ridge Farm is open for blueberry picking every day from 8am – 12pm. We found this great recipe for Lemon-Blueberry Pound Cake on tasteofhome.com. The sweetness of the blueberries pairs great with lemon’s tartness. That makes this dessert a Farm House Classic for the summer!


  • 1/3 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 tablespoon grated lemon peel
  • 2 teaspoons vanilla extract
  • 2 cups fresh or frozen unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) lemon yogurt
  • GLAZE:
  • 1-1/4 cups confectioners’ sugar
  • 2 tablespoons lemon juice


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  • Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
  • Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
  • In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.


Did you try baking this with Liberty Ridge Farm’s blueberries? Let us know what you think! info@libertyridgefarmny.com.

To get more information on U-Pick and pre-picked blueberries at Liberty Ridge Farm, please see this page.

2018-07-13T15:28:15+00:00July 13th, 2018|Farm News & Updates|