Post by Loupy on Oct 31, 2017 19:18:26 GMT -7
SIMPLE BLUEBERRY POUND CAKE
From: Heather Baird @ www.sprinklebakes.com/2017/08/simple-blueberry-pound-cake.html#more
Everyone needs a good blueberry pound cake in their recipe collection. This one is mine, and I love it because it's not too sweet and it molds beautifully in a fancy bundt pan. It's fortified with cream cheese in the batter, and a healthy dose of yogurt makes for a soft crumb.
Prep time: 20 min
Cook time: 1 hr, 10 min
Total time: 1 hr, 30 min
Makes: 16 servings
Ingredients
2 cups fresh blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 cups granulated sugar
4 ounces cream cheese
4 large eggs
8 ounces plain Greek yogurt
1 teaspoon vanilla extract
Powdered sugar, for dusting
Directions
Preheat oven to 350°F.
Place blueberries in bowl and toss with 2 tablespoons flour.
Set aside.
Combine remaining flour, baking powder, baking soda and salt in large bowl; whisk until combined.
In bowl of electric mixer, beat together butter and granulated sugar.
Beat in cream cheese. Add eggs one at a time, mixing well between additions.
Alternately add flour mixture with yogurt (batter will be thick).
Mix in vanilla extract.
Fold in floured berries using a spatula.
Pour mixture into 10-inch bundt pan and bake about 70 minutes, or until a toothpick inserted in center comes out clean.
Let cake rest in pan 5 minutes before turning out onto a cooling rack.
When cake is cooled, transfer to cake stand and dust with powdered sugar.
From: Heather Baird @ www.sprinklebakes.com/2017/08/simple-blueberry-pound-cake.html#more
Everyone needs a good blueberry pound cake in their recipe collection. This one is mine, and I love it because it's not too sweet and it molds beautifully in a fancy bundt pan. It's fortified with cream cheese in the batter, and a healthy dose of yogurt makes for a soft crumb.
Prep time: 20 min
Cook time: 1 hr, 10 min
Total time: 1 hr, 30 min
Makes: 16 servings
Ingredients
2 cups fresh blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 cups granulated sugar
4 ounces cream cheese
4 large eggs
8 ounces plain Greek yogurt
1 teaspoon vanilla extract
Powdered sugar, for dusting
Directions
Preheat oven to 350°F.
Place blueberries in bowl and toss with 2 tablespoons flour.
Set aside.
Combine remaining flour, baking powder, baking soda and salt in large bowl; whisk until combined.
In bowl of electric mixer, beat together butter and granulated sugar.
Beat in cream cheese. Add eggs one at a time, mixing well between additions.
Alternately add flour mixture with yogurt (batter will be thick).
Mix in vanilla extract.
Fold in floured berries using a spatula.
Pour mixture into 10-inch bundt pan and bake about 70 minutes, or until a toothpick inserted in center comes out clean.
Let cake rest in pan 5 minutes before turning out onto a cooling rack.
When cake is cooled, transfer to cake stand and dust with powdered sugar.
