Blueberry Pound Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
1 (10-inch) tube cake
ingredients
- 2 1⁄4 cups sugar
- 1⁄2 cup butter (no subs!)
- 4 ounces cream cheese, softened
- 3 teaspoons vanilla
- 1 tablespoon grated lemon zest
- 4 eggs
- 3 cups flour, divided
- 2 cups blueberries (fresh or frozen)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 (8 ounce) container lemon yogurt (or use vanilla yogurt)
-
GLAZE
- 1⁄2 cup powdered sugar
- 1 tablespoon fresh lemon juice
directions
- Set oven to 350 degrees.
- Grease a 10-inch tube pan.
- In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
- Add in the eggs one at a time beating well after each addition.
- Remove 2 tablespoons of flour from the 3 cups flour.
- In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
- In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
- Fold in the blueberries.
- Transfer the mixture to prepared tube pan.
- Bake for about 65-70 minutes, or until the cake tests done.
- Cool cake in pan for about 10 minutes, then remove from pan.
- In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.
Questions & Replies
Got a question?
Share it with the community!