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    You are in: Home / Recipes / Blueberry Pumpkin Pound Cake Recipe
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    Blueberry Pumpkin Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    dicentra's Note:

    Cooking Light.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Glaze

    Directions:

    1. 1
      Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
    2. 2
      Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.
    3. 3
      Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
    4. 4
      Add eggs, 1 at a time, beating well after each addition.
    5. 5
      Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
    6. 6
      Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.
    7. 7
      Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.

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    Nutritional Facts for Blueberry Pumpkin Pound Cake

    Serving Size: 1 (2059 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5227.1
     
    Calories from Fat 1590
    30%
    Total Fat 176.6 g
    271%
    Saturated Fat 104.4 g
    522%
    Cholesterol 1040.5 mg
    346%
    Sodium 4537.5 mg
    189%
    Total Carbohydrate 859.3 g
    286%
    Dietary Fiber 29.4 g
    117%
    Sugars 526.3 g
    2105%
    Protein 72.4 g
    144%

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