Cooking Light Blueberry Pound Cake Recipe 45

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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.

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.

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.

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.

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.