This is a moist and rich blueberry pound cake with the added brightness of lemon. If you don't have lemon extract, try adding more lemon zest along with fresh lemon juice. You can use two 20cm or 23cm cake tins instead of the tube cake tin, if desired.
Just made this-warning you need a massive mixing bowl!!! It filled my 23cm bundt tin plus a 1lb loaf and 12 cupcakes! Looks amazing and smells great but ingredients are expensive. - 18 May 2014
If you use 1/4 cup of the flour in this recipe and coat the blueberries before you put them in cake batter, the blueberries will not sink to the bottom. - 26 Dec 2005 (Review from Allrecipes US | Canada)
This cake was fabulous! I made the changes suggested by the previous reviewers (using lemon juice instead of extract and flouring the blueberries). I also used frozen blueberries (I allowed them to thaw first). Also instead of flouring the bundt pan, I sugared it--it makes a nice crunchy, sweet outer-layer. Then I used the leftover lemon juice to make a lemon icing. YUM! My dinner guest left with a copy of the recipie. - 12 Feb 2006 (Review from Allrecipes US | Canada)