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BLUEBERRY POUND CAKE by Buckwheat

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  • BLUEBERRY POUND CAKE by Buckwheat

    BLUEBERRY POUND CAKE

    2 cups sugar
    1/2 cup unsalt butter
    4 oz. low-fat cream cheese, softened
    3 large fresh eggs
    1 large egg white
    3 cups plain flour, divided
    2 cups of fresh blueberries (can use frozen)
    1 t. BP
    1/2 t. BS
    1/2 T. salt
    1 8 0z. carton low fat lemon yogurt
    2 t. vanilla
    1/2 cup powdered sugar
    4 t. fresh lemon juice

    Preheat oven 350

    Beat sugar, butter and cream cheese on medium speed until well creamed, about 5 minutes.
    Add eggs and egg white, one at a time, beating in good after each addition.
    In a small bowl combine the blueberries with 2 T. of the flour and toss well to coat.
    Mix remaining flour, BP, BS & salt seperately and add to the prepared batter alternately with the yogurt, begin and end with flour mixture.
    FOLD in the blueberrie mixture and add vanilla.
    Por the batter into a 10 inch tube pan (greased & floured).
    Bake about 1 & 1/4 hours or until tested with toothpick .
    COOL cake in the pan for at least 15 minutes.
    Remove from pan to a cooling rack
    COmbine powdered sugar & lemon juice in a bowl
    Drizzle over WARM cake.

    GREAT with blueberry Ice Cream, yogurt, Jello, whipped cream, or what have you.
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