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
- Grease a 10 inch tube pan and preheat oven to 350.
- In mixer, combine sugar, butter and cream cheese until well blended.
- Add eggs, one at a time, beating well after each addition.
- Combine 2 T. of the flour and toss with the blueberries.
- Combine remaining flour, baking powder, baking soda and salt.
- Add flour mixture alternately with sour cream beginning and ending with flour mixture. Blend in the vanilla, lemon zest, and juice.
- Gently fold in blueberry mixture.
- Pour batter into prepared pan and bake for 1 hour and 10 minutes.
- Cool cake in pan on wire rack for 10 min.
- Remove from pan, prepare glaze and drizzle over warm cake.
- Glaze: 1/2 c. powdered sugar and 3 – 4 tsp. lemon juice.
- 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.
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