LEMON BLUEBERRY POUND CAKE

janice mancusi

By
@theonehotdish

This cake is a great one for pot-lucks and fund raisers. If you have individual mini-loaf pans. they make great gifts.


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Rating:

Comments:

Serves:

12

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

3/4 lb
butter, softened
8 oz
cream cheese, softened
3 c
sugar
6
eggs
3 c
all purpose flour
1/4 tsp
salt
1/4 tsp
baking powder
1 tsp
lemon extract
1 Tbsp
fresh grated lemon rind
1 c
dried blueberries

Directions Step-By-Step

1
Preheat oven to 300*.
2
In a small saucepan, mix blueberries and one cup of water. Bring liquid to a boil and allow berries to reconstitute. Drain well and save.
3
In a large bowl, mix butter and cream cheese. Add sugar 1 cup at a time, mixing well in between each addition.
Add eggs, one at a time mixing well. Mix flour, baking powder and salt. Add flour mixture, one cup at a time. Mix well and then add the lemon peel, extract, and blueberries. Blend with spatula.
4
In a bundt pan that has been sprayed with PAM pour in batter evenly.

Bake the cake at 300, for 1 ½ hours. Remove pan from oven and cool for 20 minutes. Remove cake from pan and finish cooling on a wire rack.
5
Drizzle with vanilla glaze if desired.

Glaze:
2 c. powdered sugar
5 Tbsp. warm milk
1 tsp. vanilla
Mix all ingredients together in a small bowl.
While warm drizzle the glaze over the cake.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American