LEMON BLUEBERRY POUND CAKE
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Yield One 9x5-inch loaf cake (8 to 10 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg
BLUEBERRY-LEMON POUND CAKE
This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.
Provided by LDYBRD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts : Calories 509 calories, Carbohydrate 65.1 g, Cholesterol 132 mg, Fat 25.5 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 15.4 g, Sodium 288.2 mg, Sugar 40.2 g
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON BLUEBERRY PUDDING POUND CAKE
If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at All recipes.com.
Provided by Deborah1
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
- If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
- Preheat oven to 350.
- Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
- In a large bowl, stir together the cake mix, pudding mix and sugar.
- Make a well in the center and add the water, oil, eggs and cream cheese.
- Beat on low speed until blended.
- Scrape bowl.
- Beat on medium speed for 2 minutes.
- (This will be a fairly thick batter.) Gently stir in the blueberries.
- Pour batter into prepared pan.
- Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
- Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
- GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
- Drizzle over cooled cake.
- This is not a heavy glaze.
NOT-SO HEALTHY - HEALTHIER BLUEBERRY LEMON POUND CAKE
This is a slightly lightened up version of a pound cake I adapted from TasteFood food blog. http://www.tastefoodblog.com/tastefood/2009/08/lemon-blueberry-pound-cake.html It's delicious and easy! **** I use frozen blueberries (not thawed) It will take about 7-10 minutes longer to bake if using frozen.....
Provided by JungleLove
Categories Breakfast
Time 1h20m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F.
- Grease and flour a loaf pan.
- In a large bowl combine the flours, sugar, lemon zest, baking powder, salt and cinnamon. Using an electric mixer, mix for one minute at low speed to combine.
- Combine eggs, yogurt, vanilla and lemon extract in a medium bowl. Lightly whisk to combine. It will look like a creamy yellow yogurt.
- Add butter and half of the egg mixture to the flour mixture. Mix at high speed for one minute.
- Add remaining egg mixture in 2 batches, mixing 30 seconds after each addition. Batter should be light and fairly fluffy.
- Gently fold in the blueberries. Pour batter into prepared loaf pan. Bake one hour, or until a toothpick inserted in the center comes clean.
- Remove from oven and run sharp knife around edges of cake. Let rest 10 minutes. Turn out onto a rack and cool completely.
LIGHT LEMON BLUEBERRY POUND CAKE
Make and share this Light Lemon Blueberry Pound Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Coat a 12-cup bundt pan with cooking spray; dust with flour.
- Combine cake mix, 1/3 cup lemon juice, vanilla, cream cheese, egg whites and egg in a large bowl; beat at low speed of a mixer 30 seconds.
- Beat at medium speed 2 minutes; fold in blueberries.
- Pour batter into pan.
- Bake for 50 minutes or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes; remove from pan.
- Let cool completely on wire rack.
- Combine sugar and remaining 4 teaspoons.
- lemon juice in a small bowl; drizzle over cake.
Nutrition Facts : Calories 297.1, Fat 9.9, SaturatedFat 3.7, Cholesterol 32.9, Sodium 378.6, Carbohydrate 47.3, Fiber 0.8, Sugar 30, Protein 5.4
LEMON BLUEBERRY POUND CAKE
i got this out of cooking light a few years back. it is my oldest sons first choice for a birthday cake! i have made it in a regular loaf pan with good results. i also double the batch to freeze for later.enjoy!!!
Provided by kimbearly
Categories Dessert
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 350 degrees.
- beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
- add eggs and egg white, 1 at a time, till each is well blended.
- save 2 tablespoons of flour and set aside.
- add remaining flour to batter with baking powder,soda, and salt.
- add yogurt and mix well.
- mix remaining flour with blueberries till coated.
- add blueberries and vanilla, mix by hand to incorporate berries without mashing.
- bake in a greased tube pan at 350 degrees for 70 miutes.
- cool for 10 minutes and remove from pan.
- in a small bowl mix lemon juice and powdered sugar till syrupy.
- drizzle over cake.
Nutrition Facts : Calories 462.9, Fat 10.3, SaturatedFat 5.7, Cholesterol 75.1, Sodium 362.7, Carbohydrate 84.7, Fiber 1.7, Sugar 54.1, Protein 8.6
BLUEBERRY LEMON POUND CAKE
Categories Cake Mixer Egg Dessert Bake Blueberry Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield One 10-inch bundt cake
Number Of Ingredients 15
Steps:
- Make the cake:
- In a small bowl whisk together the milk, the eggs, and the vanilla. Into a bowl sift together the flour, the baking powder, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest until the mixture is light and fluffy, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and fold in 1 1/2 cups of the blueberries. Spoon one third of the batter into a greased and floured 10-inch (3-quart) bundt pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it evenly, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until it is golden and a tester comes out clean.
- Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cool in the pan on a rack for 10 minutes, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.
- Make the syrup while the cake is baking:
- In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat.
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