LEMON BLUEBERRY POUND CAKE
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Yield One 9x5-inch loaf cake (8 to 10 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg
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
CLASSIC BLUEBERRY POUND CAKE
Categories Dessert Using Frozen Blueberries
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease a 9-x-5-inch loaf pan; set aside. In a large mixing bowl with an electric mixer beat butter until creamy; gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended after each addition. In a separate bowl, stir the flour, baking powder and salt. Add alternately: 1/2 of the flour mixture, the milk, then the remaining flour, beating at low speed just until blended after each addition. Spread half of the batter into the prepared pan. Top with half of the blueberries. Gently spread remaining batter over blueberries, then sprinkle remaining blueberries over the top. Tap the pan briskly on the counter top to settle the batter. (The blueberries will distribute themselves throughout the cake during baking.) Bake 50 to 60 minutes, until golden and a toothpick comes out clean. Let cool in pan 10 minutes. Turn out and cool completely on a wire rack, about 1 hour. In a small bowl combine confectioners' sugar with the remaining teaspoon milk. Brush or drizzle over cake.
Nutrition Facts :
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.
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 :
BERRY POUND CAKE WITH WHIPPED CREAM
For the Fourth of July, a pair of pound cakes iced with lightly sweetened whipped cream and topped with blueberries and raspberries will garner grateful salutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside.
- Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk.
- Divide batter evenly between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes level. Cakes can be stored at room temperature, covered, up to 1 day.
- Put cream and confectioners' sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113). Pipe a ruffled pattern on tops of cakes. Pile blueberries in center of 1 cake, and raspberries in center of the other.
BLUEBERRY-LEMON POUND CAKE
This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.
Provided by LDYBRD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g
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