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5 from 2 votes

May Crowning Cake (A Symbolic Mary Recipe - Blueberry Lemon Pound Cake)

The best part about this Marian feast day cake is that it is beautiful and symbolic without needing any fancy cake decorating skills. I am always on the lookout for cute cake decorating ideas that don’t involve all of those fancy icing tips. 
Course: Dessert
Cuisine: American
Keyword: cake
Author: Lacy


  • 2 sticks of butter
  • 1/2 cup Crisco shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon rum extract
  • 2 cups of blueberries (If your blueberries are frozen, first you will want to run them under water until they are thawed. Then pat them dry.)
  • a few pinches of powdered sugar


  • Preheat your oven to 325°F.
  • Grease and flour your bundt pan.
  • Cream the butter, shortening, and sugar together in an electric mixer on low speed until it is light and fluffy. Then add eggs and extracts in and mix it well.
  • In a separate bowl, combine the flour and baking powder together.
  • Take your flour mixture and add a little of that to your sugar mixture, then a little of the milk, back and forth alternately to the sugar mixture. You can do this on medium with your mixer until it is all combined. 
  • Put about 1 cup of your blueberries into the bottom of your bundt pan. 
  • With a spoon, fold the rest of your blueberries into the cake batter.
  • Pour the batter into your bundt pan.
  • Bake the cake for 1 1/2 hours or until an inserted toothpick comes out clean.
  • When the cake is finished, allow the pan to sit on a wire rack until it is completely cooled. Carefully run a butter knife around the edges of the pan to help loosen the cake. 
  • Put your cake plate on top of your pan and flip it over to place your cake on the plate.
  • Dust the outside of the cake with just a little bit of powdered sugar.