Elenes Blueberry Pound Cake Food

ELENE'S BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix 2 3/4 cups flour, baking powder, and salt in a small bowl; set aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until fluffy.
• Add the flour mixture to the bowl and beat until well combined. Dredge blueberries in remaining 1/4 cup flour. Fold blueberries into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredient in a large bowl; beat at medium speed of a mixer 5 minutes or until well blended.
• Add eggs and egg white, 1 at a time, beating well after each addition.
• Combine 2 Tablespoons flour and blueberries in a small bowl; and toss well.
• combine remaining flour, baking powder, baking soda, and salt in a medium bowl; stir well.
• Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in blueberry mixture and vanilla.
• Pour batter into a 10 inch tube pan coated with cooking spray.
• BAke at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Let cool in pan 10 minutes on wire rack; remove from pan.
• Combine powdered sugar and lemon juice in a small bowl; stir well.
• Drizzle over warm cake.
• Cut with a serrated knife.
• Points: 6.

BLUEBERRY POUND CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 10-inch tube pan.
• In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
• Add in the eggs one at a time beating well after each addition.
• Remove 2 tablespoons of flour from the 3 cups flour.
• In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
• In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
• Fold in the blueberries.
• Transfer the mixture to prepared tube pan.
• Bake for about 65-70 minutes, or until the cake tests done.
• Cool cake in pan for about 10 minutes, then remove from pan.
• In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake.