Lemon Blueberry Pound Cake

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Cook Time: 70 –90 minutes

  • 2 c. sugar
  • 1/2 c. butter, softened
  • 1 pkg. cream cheese (1 oz) softened (1 to 8)
  • 4 eggs, room temp
  • 3 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 2 tsp. vanilla
  • 1 lemon’s zest
  • 2 c. fresh or frozen blueberries
  1. Grease a 10 inch tube pan and preheat oven to 350.
  2. In mixer, combine sugar, butter and cream cheese until well blended.
  3. Add eggs, one at a time, beating well after each addition.
  4. Combine 2 T. of the flour and toss with the blueberries.
  5. Combine remaining flour, baking powder, baking soda and salt.
  6. Add flour mixture alternately with sour cream beginning and ending with flour mixture. Blend in the vanilla, lemon zest, and juice.
  7. Gently fold in blueberry mixture.
  8. Pour batter into prepared pan and bake for 1 hour and 10 minutes.
  9. Cool cake in pan on wire rack for 10 min.
  10. Remove from pan, prepare glaze and drizzle over warm cake.
  11. Glaze: 1/2 c. powdered sugar and 3 – 4 tsp. lemon juice.
  12. Combine to glaze consistency.

Per Serving (excluding unknown items): 5352 Calories; 245g Fat (40.9% calories from fat); 90g Protein; 707g Carbohydrate; 11g Dietary Fiber; 1453mg Cholesterol; 4219mg Sodium. Exchanges: 19 Grain(Starch); 6 Lean Meat; 1/2 Non-Fat Milk; 44 1/2 Fat; 27 Other Carbohydrates.

https://www.bbonline.com/recipes/whispering-2895.html

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