Lime And Thyme Blueberry Pound Cake Recipes

BLUEBERRY-LEMON POUND CAKE

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.

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.

LEMON-BLUEBERRY POUND CAKE

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.

LIME AND THYME BLUEBERRY POUND CAKE

Steps:

• Position oven rack in the middle of oven; preheat oven to 300°; generously butter and flour a 10-inch Bundt pan.
• Bring the milk and thyme just to a boil in a small saucepan over medium heat.
• Remove from heat, cover, and steep for 7 minutes; pour through a fine strainer set over a bowl and let the milk cool to room temperature.
• In a mixing bowl, whisk the flour, baking powder, and salt together; set aside.
• Using an electric mixer on med-high speed, beat the butter in a large bowl until light and fluffy.
• Decrease speed to medium and gradually add 1 ¾ cup sugar.
• Increase speed to med-high and beat until the mixture is light and fluffy.
• Beat in the eggs one at a time, beating well after each addition.
• Decrease speed to low and add the flour mixture alternately the milk in 3 batches, beginning and ending with the flour mixture and beating just until blended.
• Beat in 2 teaspoons zest and the vanilla; gently stir in berries.
• Transfer batter to the prepared pan; smooth the top with a rubber spatula.
• Bake for 1 hour and 30 minutes to 40 minutes, or until the cake begins to pull away from the sides of the pan and a pick inserted in the center comes out clean.
• Let cake cool in pan on a wire rack for 20 minutes; then turn it out onto the rack and set it right side up.
• Meanwhile, bring the remaining ½ cup sugar, 2 teaspoons zest, and lime juice to a boil in a small pan over medium heat; remove from heat and let stand for 5 minutes.
• Brush the lime juice mixture over the warm cake and let cool completely.
• Serve, cut into wedges.