Light Lemon Blueberry Pound Cake Recipes

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:

• 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.

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.

Steps:

• preheat oven to 350 degrees.
• beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
• add eggs and egg white, 1 at a time, till each is well blended.
• save 2 tablespoons of flour and set aside.
• add remaining flour to batter with baking powder,soda, and salt.
• add yogurt and mix well.
• mix remaining flour with blueberries till coated.
• add blueberries and vanilla, mix by hand to incorporate berries without mashing.
• bake in a greased tube pan at 350 degrees for 70 miutes.
• cool for 10 minutes and remove from pan.
• in a small bowl mix lemon juice and powdered sugar till syrupy.
• drizzle over cake.

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.