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Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake, by , is from Momma's Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maxine Kimbro


2 c sugar
1 c shortening
4 lg eggs
1/2 t almond extract
1 1/2 t vanilla
2 T butter flavoring
3 T lemon extract
1/2 c buttermilk
3 c flour
1/2 t salt
1 t baking powder
1 t baking soda
2 1/2 c blueberries, drained and rinsed

1/2 c sugar
1/4 c water
1/4 t almond extract
1/2 t vanilla
1/2 t butter flavoring
2 t lemon extract
3 T milk
2 c confectioners sugar

Batter: Oven 325. Cream sugar and shortening. Beat in eggs one at a time. Add flavorings to buttermilk, blend well. Mix together dry ingredients then add to wet alternating with buttermilk until evenly distributed. Fold in blueberries, reserving a few for garnish. Pour into 10 inch bundt cake pan that is greased but not floured. Bake 1 hour 10 minutes. Cool 15 minutes before removing from pan. While cake is warm, brush with glaze

Glaze: add sugar, water, almond extract, vanilla and butter flavoring in saucepan. Bring to slow bowl, stirring frequently then simmer 3-4 minutes. Apply to cake while still warm. Next mix lemon extract with milk and add to confectioners sugar, blending well. Drizzle over cake.




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