Lemon and Blueberry Pound Cake

Lemon and Blueberry Pound Cake
15 Mins
Prep time
75 Mins
Cooking time
Serves 10

What you need

  • 250g PHILADELPHIA Block 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
  • 2 cups icing sugar
  • 1 tablespoon softened butter
  • 2 teaspoons grated lemon rind
  • lemon juice

How to make it

  1. BEAT the PHILLY, butter and sugar with an electric mixer until thick and creamy. Gradually beat in the eggs, one at a time, beating well after each addition.
  2. SIFT in flour and fold in almond meal and rind. 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.
  3. BAKE at 180°C for 1 hour or until cooked through. Cool on a wire rack before icing.

Lemon Icing

  1. COMBINE the icing sugar, butter, rind and sufficient juice to make a soft icing. Drizzle over the cooled cake and serve.