Blueberry Pound Cake Mr Toms Recipes

FRESH BLUEBERRY POUND CAKE

Steps:

• Cream butter & sugar.
• Add eggs one at a time & beat until fluffy. cream butter and sugar, egg for blueberry pound cake
• Stir in vanilla.
• Sift together 2 c. flour, salt, & baking powder. Add to cream mixture & beat well. add flour to sugar and butter for blueberry pound cake
• Dredge blueberries in the remaining 1 cup flour. dredge blueberries in flour
• Fold in blueberries to the batter. fold in blueberries for pound cake
• Bake in preheated oven @ 350* for 1 hour & 15 min.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CLASSIC BLUEBERRY POUND CAKE

Steps:

• Heat oven to 325°F. Grease a 9-x-5-inch loaf pan; set aside. In a large mixing bowl with an electric mixer beat butter until creamy; gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended after each addition. In a separate bowl, stir the flour, baking powder and salt. Add alternately: 1/2 of the flour mixture, the milk, then the remaining flour, beating at low speed just until blended after each addition. Spread half of the batter into the prepared pan. Top with half of the blueberries. Gently spread remaining batter over blueberries, then sprinkle remaining blueberries over the top. Tap the pan briskly on the counter top to settle the batter. (The blueberries will distribute themselves throughout the cake during baking.) Bake 50 to 60 minutes, until golden and a toothpick comes out clean. Let cool in pan 10 minutes. Turn out and cool completely on a wire rack, about 1 hour. In a small bowl combine confectioners' sugar with the remaining teaspoon milk. Brush or drizzle over cake.

BLUEBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredient in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended.
• Add eggs and egg white, 1 at a time, beating well after each addition.
• Combine 2 Tablespoons flour and blueberries in a small bowl; and toss well.
• combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well.
• Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in blueberry mixture and vanilla.
• Pour batter into a 10 inch tube pan coated with cooking spray.
• BAke at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Let cool in pan 10 minutes on wire rack; remove from pan.
• Combine powdered sugar and lemon juice in a small bowl; stir well.
• Drizzle over warm cake.
• Cut with a serrated knife.
• Points: 6.

BLUEBERRY POUND CAKE

Steps:

• Combine all ingredients.
• Bake in a greased and floured bundt pan for 45 minutes at 350 degrees.

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix, pudding mix and sugar.
• Make a well in the center and pour in water, oil, eggs and cream cheese.
• Beat on low speed until blended.
• Scrape bowl, and beat 4 minutes on medium speed.
• Stir in the blueberries.
• Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons (plus more if necessary) reserved juice from the blueberries.
• Drizzle over cooled cake.

ELENE'S BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix 2 3/4 cups flour, baking powder, and salt in a small bowl; set aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until fluffy.
• Add the flour mixture to the bowl and beat until well combined. Dredge blueberries in remaining 1/4 cup flour. Fold blueberries into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BLUEBERRY POUND CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 10-inch tube pan.
• In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
• Add in the eggs one at a time beating well after each addition.
• Remove 2 tablespoons of flour from the 3 cups flour.
• In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
• In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
• Fold in the blueberries.
• Transfer the mixture to prepared tube pan.
• Bake for about 65-70 minutes, or until the cake tests done.
• Cool cake in pan for about 10 minutes, then remove from pan.
• In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.