Preheat the oven to 350 degrees F (175 degrees C). Blueberry Pound Cake Ingredients Here's what you'll need: -2 3/4 cups all-purpose flour -1 teaspoon baking powder -1/2 teaspoon salt -1 cup butter, softened -1 1/2 cups white sugar + 3 TBSP sugar, divided -4 eggs -1 teaspoon vanilla extract -2 cups fresh blueberries + about 1/3 cup more for top (about 12 oz total) This recipe turned out so nicely. Mix in the extracts, then add the flour, 1 cup at a time. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Just a good, basic, deliciously simple way to use up those blueberries in your fridge. This pound cake must be destroyed, too. Cherries and raspberries are timed right for those 4th of July desserts, including 4th of July cakes like Ina Garten's famous flag cake. Hi Samantha, So glad you like the recipes! Sprinkle the topping all over the top, then bake the cake for about 45 minutes. I had approximately one million blueberries in my refrigerator yesterday. Our favorite part of this show-stopping dessert is the sweet glaze that we spoon over the cooled cake in the final step. Hi Selena, For muffins, Id suggest using this recipe (its almost identical and for the lemony taste, you could add about 2 teaspoons of lemon zest to the batter). Crumble the cake mound into crumbs. Terry, Glad you like it! Add the eggs one at a time, mixing after each addition. Start with 1 tablespoon, and if the glaze is too sour, add half & half or heavy cream to get the desired consistency and smoothness. This is such a yummy recipe! Place the pan in the refrigerator. Invert it onto a plate (let the cake sit, inverted, until the cake eventually drops), then cut into slices. Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake. Click to reveal The BEST Lemon Blueberry Pound Cake- So moist and flavorful! Add the eggs, one at a time, until fully incorporated. Unfortunately for Marlboro Man, all I had was Sprite. Then combine flour, baking powder, and salt in a separate bowl and add it to the mix. Hi Jenn, If I double the recipe and make 2 loaf pans instead of 1, how long should I bake? Use your fingers to massage the zest into the sugar for about 30 seconds. Also, in case youre considering it, I dont recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt. I am thrilled! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. If you move it from cup measures to metric, youll see measurements that will work for you. Grease a 10-inch tube pan with 2 tablespoons butter. Set both aside. It was delicious and shared with family who also loved. Spoon into two greased and waxed paper-lined 9x5-in. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, youll see a little toggle. Directions Step 1 Preheat oven to 350 degrees. grated lemon zest (from 2 to 3 lemons), 2 tbsp. So delicious!!! Hope that helps! fresh lemon juice, plus more if needed, 1 1/2 cups evaporated milk (more If needed), 1 (3 1/2 ounce) package vanilla instant pudding mix, 1 (8 ounce) package cream cheese, room temperature, 1 (16 1/2 ounce) can blueberries, drained, juice reserved, 2 cups fresh or frozen unsweetened blueberries. Blueberry Cream Cheese Pound Cake Recipe - Food.com bleached cake flour (such as Swans Down), Easter Egg Lemon Cake With Whipped Cream Topping, Triple-Chocolate Buttermilk Pound Cake Recipe.

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