"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake, by , is from The Monemi Family Cookbook Project, 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!

Contributor:  
Contributor:  
Cheryl Monemi

Category:
Category:

Ingredients:  
Ingredients:  
2 C Sugar
1/3 C. butter
1/2 C (4 ounces) 1/3 less-fat cream cheese softened
3 eggs
1 egg white
2 t vanilla
3 c flour
2 c blueberries
1 t baking powder
1/2 t baking soda
1/2 t alt
1 8oz. yogurt

Directions:
Directions:
Preheat oven to 350

Beat sugar, butter and cream cheese until blended about 5 minutes, Add eggs and egg white one at a time beating well after each addition. Beat in Vanilla

in a dry bowl spoon in flour except for 2 T. (Add the 2 T. flour with the blueberries to toss and coat them) Combine remaining dry ingredients.

Add flour mixture alternately with yogurt into the wet ingredients. When blended, fold in blueberries.

Pour batter into a tube pan or separate loaf pans that have been coated with cooking spray.

Bake 350 for 1 hour and 15 minutes until a wooden toothpick inserted in middle comes out clean.

Cool cake in pan 10 minutes on wire rack before removing from pan.

You can mix 1/2c powdered sugar and 4 t. lemon juice and drizzle on top

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
prep 25 minutes, cooking 1 hour 15 minutes
Personal Notes:
Personal Notes:
You can also change to
Almond Pound Cake : add 1 t. almond extract and decrease vanilla to 1 t.

Lemon Pound Cake: Add 1 t. grated lemon rind into vanilla extract.

 

 

 

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