WONDERFUL BLUEBERRY POUND CAKE!
The name says it all, this cake is incredible! If you prefer a less sweeter cake use just 2 cups sugar. If you are using frozen blueberries then do not thaw them, the cake might need to be baked longer if using frozen berries. Please lemon-flavor yogurt only for this!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 1 (10-inch) tube cake
Number Of Ingredients 14
Steps:
- Set oven to 350°.
- Grease a 10-inch tube pan.
- In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
- Add in eggs and egg white one at a time until blended.
- Add in the vanilla.
- In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
- In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
- Fold in the blueberry mixture.
- Transfer the mixture prepared tube pan.
- Bake for about 1 hour and 10 minutes or until cake tests done.
- Cool cake 10 minutes in pan then remove.
- In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.
Nutrition Facts : Calories 5465, Fat 153.8, SaturatedFat 90.1, Cholesterol 1012.4, Sodium 3554.9, Carbohydrate 950.9, Fiber 17.2, Sugar 644.5, Protein 83
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 :
BLUEBERRY POUND CAKE
I received this recipe from a co-worker several years ago. I especially love it during fresh blueberry season, but it is good any time of year. Just be sure that if you use the canned blueberries that it is NOT the blueberry pie filling.
Provided by Jellyqueen
Categories Dessert
Time 1h10m
Yield 1 tube or bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- Mix first 4 ingredients well.
- Fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom.
- Bake for 1 hour in a tube or bundt pan which has been greased and floured.
- Allow cake to cool.
- Mix the glaze and drizzle over cake.
Nutrition Facts : Calories 3964.1, Fat 251.4, SaturatedFat 70.1, Cholesterol 816.4, Sodium 3744.1, Carbohydrate 385.9, Fiber 11.8, Sugar 221.9, Protein 53.2
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
BLUEBERRY SOUR CREAM POUND CAKE
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! -Juanita Miller, Arnett, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Fat 13g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
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SIMPLE BLUEBERRY POUND CAKE RECIPE
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4.6/5 (113)Category SweetsServings 10Total Time 1 hr 40 mins
- Heat oven to 325ºF. Heavily coat a tube bunt pan with 1 tablespoon (13 grams) of butter and sprinkle with 3 tablespoons (45 grams) sugar. Cover the pan tightly with plastic wrap and shake. Place pan in refrigerator.
- Whisk together 2 1/2 cups (360 grams) of the flour, the baking powder, and salt, scraping the bowl as needed. Set aside.
- Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, scrape down the sides of the bowl, add the vanilla extract, and beat until fluffy, 1 to 2 minutes. Reduce speed to low, then add the flour mixture to the butter mixture and combine. Do not overbeat.
- Combine the blueberries with the remaining 1/2 cup (77 grams) all-purpose flour in zip-top bag and shake. Fold berry mixture into batter. Pour into prepared pan.
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