Love making things with fresh blueberries when they are in season. Found this recipe in a Penzey Spice catalog and gave it a try. Loved the texture and flavors of the lemon and blueberries. My cake I made was gone in 2 days!! Hope you enjoy making the best use of your blueberries with this cake!
prep time15 Min
cook time1 Hr 5 Min
butter, slightly softened
cream cheese, slighty softened
all purpose flour
fresh blueberries(1 pint), you can use frozen
vanilla or lemon yogurt
pure vanilla extract
fresh lemon juice
How To Make
Preheat oven to 350 degrees. Thoroughly grease and flour a large fluted tube pan or Bundt pan and set aside.
In a mixing bowl, beat together the sugar, butter and cream cheese until blended.
Add the eggs and egg white and beat well.
Sift the flour into a separate bowl. Remove 2 tbs. of the flour and toss with blueberries in a seperate bowl. Add the baking powder, baking soda and the salt to the bowl with the flour. Mix together.
Start adding the flour mixture into the butter mixture alternating with the yogurt, ending with the flour. When fully combined, mix in the vanilla. Gently fold in blueberries.
Pour batter into prepared and pan and smooth out the top. Bake for 65-75 minutes. Start checking at 55 minutes. Mine took 60 minutes to bake. Bake until browned, risen and not jiggly in the middle.
Cool cake in pan for 15 minutes. Invert onto cake taker or plate.
If you chose to glaze, mix powdered sugar and lemon juice. Drizzle over cooled cake before serving.
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