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
MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
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 :
THE ULTIMATE HEALTHY BLUEBERRY POUND CAKE
This tender pound cake is always a huge hit with my family, and it's so easy to make! No mixer required - the best kind of recipe, in my book! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F, and line a 9x5" loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
- To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in the rest.
- Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.
COOKING LIGHT BLUEBERRY POUND CAKE RECIPE - (4/5)
Provided by á-25594
Number Of Ingredients 15
Steps:
- Beat first 3 ingredients at med speed of a mixer until well blended. 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 T flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with the flour mixture. Fold in the blueberries and vanilla. Pour cake batter into a 10" tube pan coated with pam. bake 350 1 houri and 10 min. or until toothpick comes out clean. Cool cake in pan for 10 min, remove from pan. Combine powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
BLUEBERRY CORNMEAL GALETTE
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
Provided by Chef John
Categories Blueberry Desserts
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
- Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
- Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
- Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
- Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
- Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
- Bake in the center of the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg
BLUEBERRY POUND CAKE
Pleasant pound cake recipe from The Complete Cooking Light Cookbook. Very nice with a cup of coffee or tea.
Provided by Muffin Goddess
Categories Dessert
Time 1h40m
Yield 1 10inch cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Beat granulated sugar, butter, and cream cheese 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.
- Beat in vanilla.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
- 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 blueberries.
- Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
- Sharply tap pan once on counter to remove air bubbles.
- Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
- Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
- Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
- Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
- Cut into slices using a serrated knife.
Nutrition Facts : Calories 290, Fat 6.8, SaturatedFat 3.8, Cholesterol 50.9, Sodium 218.2, Carbohydrate 52.6, Fiber 1.1, Sugar 33.6, Protein 5.3
LIGHT LEMON BLUEBERRY POUND CAKE
Make and share this Light Lemon Blueberry Pound Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Coat a 12-cup bundt pan with cooking spray; dust with flour.
- Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
- Beat at medium speed 2 minutes; fold in blueberries.
- Pour batter into pan.
- Bake for 50 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes; remove from pan.
- Let cool completely on wire rack.
- Combine sugar and remaining 4 teaspoons.
- lemon juice in a small bowl; drizzle over cake.
Nutrition Facts : Calories 297.1, Fat 9.9, SaturatedFat 3.7, Cholesterol 32.9, Sodium 378.6, Carbohydrate 47.3, Fiber 0.8, Sugar 30, Protein 5.4
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.
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