Watkins Lemon Blueberry Pound Cake

A Vanilla Recipe From Your Independent Watkins Consultants

Watkins Lemon Blueberry Pound Cake

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 Watkins 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


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. Yield: 12 servings.

Let’s get cooking with Watkins! Just use the products yourself, then share the story of the great Watkins products and business… that’s the recipe for sweet success! Find out more about it HERE!

Bon appetit!




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