Blueberry Pound Cake Recipe 455
BLUEBERRY POUND CAKE
My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 loaf cakes.
Number Of Ingredients 15
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.
Nutrition Facts :
ELENE'S BLUEBERRY POUND CAKE
Blueberries are a great summer treat. This pound cake is light and yummy.
Provided by EM513
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 78.1 g, Cholesterol 123.2 mg, Fat 20.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 12.3 g, Sodium 325 mg, Sugar 43.2 g
FRESH BLUEBERRY POUND CAKE
Do you love blueberry pound cake? You are going to love this easy recipe for blueberry pound cake. It is the best blueberry pound cake that also features a lemon glaze.
Provided by Michelle
Categories Dessert
Time 1h25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 504 kcal, Carbohydrate 73 g, Protein 6 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 116 mg, Sodium 312 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
CLASSIC BLUEBERRY POUND CAKE
Categories Dessert Using Frozen Blueberries
Number Of Ingredients 10
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.
Nutrition Facts :
BLUEBERRY POUND CAKE
Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.
Provided by dcbeck46
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 48.8 g, Cholesterol 80.8 mg, Fat 14.5 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 205.3 mg, Sugar 30.1 g
POUND CAKE
"This is my own low-fat recipe and I often use cubes of it to make a wonderfully light blueberry trifle," writes Joyce Grasby from Rochester, New York. She also likes to spoon fresh or frozen fruit or berries over each slice for added flavor.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 159mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
WONDERFUL BLUEBERRY POUND CAKE!
The name says it all, this cake is incredible! If you prefer a less sweeter cake use just 2 cups sugar. If you are using frozen blueberries then do not thaw them, the cake might need to be baked longer if using frozen berries. Please lemon-flavor yogurt only for this!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 1 (10-inch) tube cake
Number Of Ingredients 14
Steps:
- Set oven to 350°.
- Grease a 10-inch tube pan.
- In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
- Add in eggs and egg white one at a time until blended.
- Add in the vanilla.
- In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
- In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
- Fold in the blueberry mixture.
- Transfer the mixture prepared tube pan.
- Bake for about 1 hour and 10 minutes or until cake tests done.
- Cool cake 10 minutes in pan then remove.
- In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.
Nutrition Facts : Calories 5465, Fat 153.8, SaturatedFat 90.1, Cholesterol 1012.4, Sodium 3554.9, Carbohydrate 950.9, Fiber 17.2, Sugar 644.5, Protein 83
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