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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 300*.

2In a small saucepan, mix blueberries and one cup of water. Bring liquid to a boil and allow berries to reconstitute. Drain well and save.

3In 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.

4In 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.

5Drizzle 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