Blueberry Pumpkin Pound Cake Recipes

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BLUEBERRY PUMPKIN POUND CAKE



Blueberry Pumpkin Pound Cake image

Make and share this Blueberry Pumpkin Pound Cake recipe from Food.com.

Provided by dicentra

Categories     Dessert

Time 1h30m

Yield 1 loaf

Number Of Ingredients 21

3 cups all-purpose flour
2 teaspoons all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
3 large eggs
1 1/3 cups canned pumpkin
1/3 cup sour cream
1/2 cup 1% low-fat milk
2 cups blueberries
1 cup sifted powdered sugar
1 tablespoon canned pumpkin
2 1/4 teaspoons 1% low-fat milk
1/4 teaspoon vanilla

Steps:

  • Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
  • Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.
  • Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
  • Add eggs, 1 at a time, beating well after each addition.
  • Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
  • Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.
  • Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.

Nutrition Facts : Calories 5227.2, Fat 176.7, SaturatedFat 104.5, Cholesterol 1040.6, Sodium 4537.5, Carbohydrate 859.3, Fiber 29.4, Sugar 526.3, Protein 72.4

PUMPKIN POUND CAKE



Pumpkin Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 11

Vegetable oil spray, as needed
2 tablespoons wheat bran
2 1/2 cups almond flour
1 1/2 cups sugar substitute (recommended: Splenda)
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
7 eggs
1 1/2 cups canned pure pumpkin (not pumpkin pie filling)
1 1/2 teaspoons vanilla extract (no sugar added, imitation is usually best)
Serving Suggestion: homemade sugarless whipped cream

Steps:

  • Preheat oven to 300 degrees F.
  • Spray the loaf pan heavily with vegetable spray and sprinkle with the wheat bran, shaking the pan to coat on all sides--this will prevent sticking.
  • In a bowl whisk together the almond flour, sugar substitute, baking powder, pie spice, and salt. In another bowl, beat the eggs and then whisk in the pumpkin and vanilla. Combine the dry and wet ingredients and stir until combined. Pour the batter into the prepared pan and stir to combine.
  • Bake until golden brown and a toothpick comes out clean when stuck in the center, about 1 1/2 hours. Cool completely before removing from the pan. Slice into 12 portions.

Nutrition Facts : Calories 244 calorie, Fat 18 grams, Fiber 4 grams

PUMPKIN POUND CAKE



Pumpkin Pound Cake image

Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days-so you can prepare it prior to your party.-Leah Grooms, Rockingham, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon apple pie spice
1 cup solid-pack pumpkin
2 tablespoons rum extract
Confectioners' sugar

Steps:

  • In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts :

ELENE'S BLUEBERRY POUND CAKE



Elene's Blueberry Pound Cake image

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

cooking spray
3 cups cake flour, divided
1 teaspoon baking powder
½ teaspoon salt
2 cups white sugar
1 cup butter, at room temperature
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries

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

MOIST PUMPKIN POUND CAKE



Moist Pumpkin Pound Cake image

The butter-rum sauce is a delicious complement to this pretty pumpkin cake.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 20

1-1/4 cups shortening
1-1/4 cups sugar
1 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup chopped pecans
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1-1/3 cups water
3 tablespoons butter, cubed
1/2 teaspoon rum extract

Steps:

  • In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. 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 pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.

Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY POUND CAKE



Blueberry Pound Cake image

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

2 tablespoons butter
¼ cup white sugar
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup all-purpose flour

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

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