HOW MANY BLUEBERRIES IN A POUND RECIPES

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BLUEBERRY POUND CAKE RECIPE | ALLRECIPES



Blueberry Pound Cake Recipe | Allrecipes image

Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.

Provided by dcbeck46

Categories     Desserts    Fruit Desserts    Blueberry Dessert Recipes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 1 - 10 inch tube pan

Number Of Ingredients 11

2 tablespoons butter
¼ cup white sugar
2?¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup all-purpose flour

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.

Nutrition Facts : Calories 337.7 calories, CarbohydrateContent 48.8 g, CholesterolContent 80.8 mg, FatContent 14.5 g, FiberContent 1.1 g, ProteinContent 4.3 g, SaturatedFatContent 8.6 g, SodiumContent 205.3 mg, SugarContent 30.1 g

BLUEBERRY POUND CAKE RECIPE: HOW TO MAKE IT



Blueberry Pound Cake Recipe: How to Make It image

My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. I pick and freeze the berries in 3-cup portions so I can make this yummy cake all year long. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 2 loaf cakes.

Number Of Ingredients 15

1 cup butter, softened
3 cups sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
3 cups fresh or frozen blueberries
Confectioners' sugar
BLUEBERRY SAUCE:
1 cup sugar
1/4 cup cornstarch
1/2 cup thawed cranberry juice concentrate
6 cups fresh or frozen blueberries

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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