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    You are in: Home / Baking / Blueberry Pound Cake Recipe
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    Blueberry Pound Cake

    Blueberry Pound Cake. Photo by Baby Kato

    1/4 Photos of Blueberry Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    25 mins

    1 hr 15 mins

    Muffin Goddess's Note:

    Pleasant pound cake recipe from The Complete Cooking Light Cookbook. Very nice with a cup of coffee or tea.

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    Serves: 16


    10inch ...

    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
    3. 3
      Add eggs and egg white, 1 at a time, beating well after each addition.
    4. 4
      Beat in vanilla.
    5. 5
      Lightly spoon flour into dry measuring cups, and level with a knife.
    6. 6
      Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
    7. 7
      Combine remaining flour, baking powder, baking soda, and salt.
    8. 8
      Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
    9. 9
      Fold in blueberries.
    10. 10
      Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
    11. 11
      Sharply tap pan once on counter to remove air bubbles.
    12. 12
      Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
    13. 13
      Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
    14. 14
      Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
    15. 15
      Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
    16. 16
      Cut into slices using a serrated knife.

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    Ratings & Reviews:

    • on February 04, 2014


      What a great recipe Muffin Goddess. Thank you so much for sharing this treasure. I made this cake for my friend & neighbors birthday. It was very well received, gone very quickly. The cake was a delight, perfect texture , light and tender, the flavor is out of this world good. Beautiful crumb on this tall cake. Made exactly as written and wouldn't change a thing. Made for Name That Ingredient Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2011


      Although I followed the recipe, at the end I added a rounded 1/2 teaspoon of finely minced lemon zest to the glaze, since we do like that citrus flavor! Made the cake with frozen berries & we were happily satisfied, as was a neighbor couple with whom we shared it! Love the combo of blueberry & lemon! Thanks for sharing this nice keeper of a recipe! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2010

      I used to make this cake years ago when I still had the magazine, I forgot about it and was really happy that I found it again. I am 99% sure that the recipe is exactly as in the magazine, which is why I cannot figure out why my cake turned out differently than before when I made it. The dough was sort of 'gummy' before baking, but because I have made this cake with good results before I did not add any milk to make it more pliable. I was really disappointed but I know that this cake is wonderful. I will make again soon, and if my dough comes out with the same consistency I will add some more liquid and see what happens and update this review with some stars.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Blueberry Pound Cake

    Serving Size: 1 (110 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 290.0
    Calories from Fat 61
    Total Fat 6.7 g
    Saturated Fat 3.7 g
    Cholesterol 50.8 mg
    Sodium 218.2 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 1.0 g
    Sugars 33.6 g
    Protein 5.2 g

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