The Ultimate Healthy Blueberry Pound Cake Food

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 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:

• Combine all ingredients.
• Bake in a greased and floured bundt pan for 45 minutes at 350 degrees.

NOT-SO HEALTHY - HEALTHIER BLUEBERRY LEMON POUND CAKE

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.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.