Lemon Blueberry Pound Cake Recipe Gluten Free Recipe 455 Food

LEMON BLUEBERRY POUND CAKE RECIPE - GLUTEN FREE RECIPE - (4.5/5)

Steps:

• 1.Cream together the butter, cream cheese, and sweetener. 2.Blend in the eggs and then the extracts. 3.In separate bowl, combine the almond flour, coconut flour, and baking powder. 4.Slowly stir in the flour mix into the egg mixture. 5.Coat blueberries in coconut flour, then stir into batter. 6.Pour batter into a greased tube or bundt pan (I used an ungreased silicone pan). 7.Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean. 8.Cool on rack. 9.For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake. Nutrition Information Serving size: 1 slice Calories: 315 Fat: 27g Saturated fat: 12g Carbohydrates: 9g Sugar: 3g Sodium: 205 Fiber: 4g Protein: 9g Cholesterol: 162mg

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.

LIGHT LEMON BLUEBERRY POUND CAKE

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.

LEMON BLUEBERRY PUDDING POUND CAKE

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.