HOW TO MAKE BLUEBERRY EXTRACT RECIPES

Name: Lemon-Blueberry Pound Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 1/3 cup butter, softened; 4 ounces cream cheese, softened; 2 cups sugar; 3 large eggs, room temperature; 1 large egg white, room temperature; 1 tablespoon grated lemon zest; 2 teaspoons vanilla extract; 2 cups fresh or frozen unsweetened blueberries; 3 cups all-purpose flour, divided; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup lemon yogurt; GLAZE:; 1-1/4 cups confectioners' sugar; 2 tablespoons lemon juice

LEMON-BLUEBERRY POUND CAKE RECIPE: HOW TO MAKE IT

Lemon-Blueberry Pound Cake Recipe: How to Make It image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 281mg sodium, CarbohydrateContent 80g carbohydrate (54g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

FROZEN BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Frozen Blueberry Muffins Recipe: How to Make It image

Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 2 dozen.

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup 2% milk
2 teaspoons vanilla extract
2 cups frozen unsweetened blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground nutmeg

Steps:

In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. , Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 238 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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Reviews 4.5
Total Time 40 minutes
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