LEMON BLUEBERRY POUND CAKE
By
janice mancusi
@theonehotdish
5
This cake is a great one for pot-lucks and fund raisers. If you have individual mini-loaf pans. they make great gifts.
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
How to Make LEMON BLUEBERRY POUND CAKE
- 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.
