Blueberry Pound Cake Food

BLUEBERRY CREAM CHEESE POUND CAKE

Steps:

• Cream together the cream cheese, butter and sugar.
• Add the eggs, one at a time, beating well after each egg.
• Add the flour, one-cup at a time, beating well after each cup.
• Add vanilla and lemon extracts; beat well.
• Fold in the blueberries.
• Pour the batter into a greased and floured Bundt pan.
• Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
• Test the cake, and bake a little longer if needed.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 F.
• Mix first 4 ingredients well.
• Fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom.
• Bake for 1 hour in a tube or bundt pan which has been greased and floured.
• Allow cake to cool.
• Mix the glaze and drizzle over cake.

EASY BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease and flour a 10-inch tube pan.
• Combine cake mix, cream cheese, oil and eggs. Beat until very smooth. Gently fold in berries. Spoon into prepared tube pan and bake for about 1 hour, until a toothpick inserted in the center comes out clean.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
• Add eggs and egg white, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Lightly spoon flour into dry measuring cups, and level with a knife.
• Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
• Combine remaining flour, baking powder, baking soda, and salt.
• Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in blueberries.
• Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
• Sharply tap pan once on counter to remove air bubbles.
• Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
• Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
• Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
• Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
• Cut into slices using a serrated knife.

BLUEBERRY BUTTERMILK BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

LEMON BLUEBERRY POUND CAKE

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.

BLUEBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

BLUEBERRY SOUR CREAM POUND CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BLUEBERRY LOAF CAKE

Steps:

• Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
• Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
• Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
• Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
• Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
• Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
• Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

LEMON-BLUEBERRY POUND CAKE

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.

BLUEBERRY LOAF CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BLUEBERRY-LEMON POUND CAKE

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.

BLUEBERRY SOURED CREAM CAKE WITH CHEESECAKE FROSTING

Steps:

• Preheat the oven to fan160C/ conventional 180C/gas 4 and butter and line the base of a loose-based 22cm round cake tin with non-stick baking paper or reusable Bake-o-glide.
• Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in colour and well mixed. Beat in 4 tbsp soured cream, then stir in half the blueberries with a large spoon.
• Tip the mixture into the tin and spread it level. Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
• To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooled cake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries. The cake will keep in the fridge for a couple of days. Bring it to room temperature for about an hour before serving.