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 :
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
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
BLUEBERRY-LEMON POUND CAKE
This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.
Provided by LDYBRD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g
BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM
We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
- Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
- Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.
BLUEBERRY CREAM CHEESE POUND CAKE
I am not sure where this recipe came from, but it is my absolute favorite! It even beats chocolate! Beware - the smell will torture you as you're waiting!
Provided by dylanfan
Categories Dessert
Time 1h50m
Yield 1 pound cake
Number Of Ingredients 8
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.
Nutrition Facts : Calories 7542.8, Fat 386.5, SaturatedFat 228.7, Cholesterol 2098, Sodium 3602.8, Carbohydrate 948.8, Fiber 15.2, Sugar 654.3, Protein 93.7
BLUEBERRY-LEMON BUNDT CAKE
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.
BLUEBERRY POUND CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 325 F/165 C. Grease and flour a Bundt cake pan or tube cake pan.
- In a mixing bowl with an electric mixer, cream the softened butter with the sugar.
- Add the eggs one at a time, beating well after each addition. Beat until light and fluffy. Add and mix in the vanilla.
- Sift 2 cups flour, salt, and baking powder together.
- Add the sifted ingredients to creamed mixture and beat until well blended.
- In a medium bowl, dredge berries in remaining 1/2 cup flour.
- Gently fold floured berries into the batter. Spread the batter in the prepared baking pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 336 kcal, Carbohydrate 41 g, Cholesterol 116 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, Sodium 190 mg, Fat 18 g, ServingSize 12 servings, UnsaturatedFat 7 g
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g 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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- Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
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