Blueberry Pumpkin Pound Cake

Submitted by dicentra

"Cooking Light."

 

• Ready In: 1hr 30mins
• Ingredients: 21
• Yields: 1 loaf

ingredients

• 709.77 ml all-purpose flour
• 9.85 ml all-purpose flour
• 19.71 ml baking powder
• 7.39 ml cinnamon
• 2.46 ml nutmeg
• 1.23 ml salt
• 1.23 ml baking soda
• 1.23 ml ground cloves
• 177.44 ml butter, softened
• 236.59 ml granulated sugar
• 177.44 ml packed brown sugar
• 4.92 ml vanilla
• 3 large eggs
• 315.37 ml canned pumpkin
• 78.78 ml sour cream
• 118.29 ml 1% low-fat milk
• 473.18 ml blueberries

• Glaze

• 236.59 ml sifted powdered sugar
• 14.79 ml canned pumpkin
• 11.09 ml 1% low-fat milk
• 1.23 ml vanilla

directions

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. 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. Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
4. Add eggs, 1 at a time, beating well after each addition.
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. 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. 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.