Lemon Blueberry 7- Up Pound Cake with Blueberry Sauce

Lemon Blueberry 7- Up Pound Cake with Blueberry Sauce



2 1/2 cups granulated sugar

5 eggs, room temperature

1/2 cup 7-Up, room temperature

1 tablespoon zest plus 2 tablespoons juice from 2 limes

1 tablespoon zest plus 2 tablespoons juice from 1 lemon

1/2 tsp. salt

20 tablespoons butter, melted and cooled slightly

3 1/4 cups cake flour

2 cups fresh blueberries


1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon lime juice

Blueberry Sauce:

3 1/2  cups blueberries, divided

2/3 cup sugar

1 tsp. lemon juice

1/2 tsp cinnamon


Adjust oven rack to lower middle rack and preheat oven to 300 degrees. Grease and flour a 12 cup non stick tube pan or bundt  pan. Process sugar, eggs,  7- Up, lemon zest, lime zest and juice , and salt in a food processor fitted with metal blade until smooth. With machine running, slowly pour in butter and process until blended. Transfer mixture to large bowl. Add flour in three additions, whisking until combined. Lightly toss blueberries in a touch of flour and fold into batter.

Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75-90 minutes.  Cool cake in pan 10 minutes ,then turn out onto wire rack inside rimmed baking sheet to cool completely.

Meanwhile make blueberry sauce. In a small saucepan over high heat, combine 2 cups berries, sugar juice and cinnamon. Cook, stirring occasionally, for about 10 minutes. Transfer to a blender or food processor and puree. Strain , stir in 1 1/2 cup fresh berries and serve warm or cold

Prepare glaze. Whisk powdered sugar, lemon juice and lime juice until smooth. Pour glaze over cooled cake and allow to set at least 10 minutes.

Lemon Cream Cupcakes


3 1/2 cups flour

2 tablespoons grated lemon zest

2 tablespoons lemon juice

1/2 tsp. baking powder

1 1/2 tsp. salt

1 3/4 cup butter, room temperature

3 cups sugar

8 oz. cream cheese, room temperature

7 eggs room temperature

1 tsp. vanilla extract

Cream cheese filling

2 8oz. cream cheese, room temperature

1 1/3 cup sugar

2 eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.

Lemon Cream

4 cups heavy cream

1 1/3 cup powdered sugar

2 tablespoons grated lemon zest

1/2 tsp. lemon extract

Preheat oven 325 degrees.

Whisk together the flour, zest, baking powder and salt.

With a stand mixer cream butter and sugar until fluffy. Beat in cream cheese. Add eggs one at a time, scrape sides. Beat in vanilla and lemon juice. Add dry ingredients in three batches until just combined.

In a separate bowl combine filling ingredients and beat until well combined.

Place a small amount of cupcake batter into each lined muffin cup . Add a small dollop of filling on top of batter. Add more batter to cover filling , only to 3/4 full. Bake for about 28 minutes or until cake springs back. Remove from muffin tins and allow to cool completely.

Meanwhile make the lemon curd and refrigerate.

Once curd is well chilled, whip all the ingredients for the lemon cream until stiff. Place in a pastry bag and pipe on top of each cupcake. Place some lemon curd in a piping bag and pipe a small amount of curd on top of each Lemon Cream topped cupcake.