Monday, August 2, 2010

Blueberry Pound Cake

Wow... I see that it's been almost a month since I've been on here. Life's been crazy lately with non-stop visitors to see Logan, on top of renovations to our bathroom and basement. Hence my lack of time to blog. Though I did manage to make a few things over the past month that I'll add here when I have a chance.

I'm not sure where I got this recipe, but I try to make it once each year during blueberry season. The recipe says that it makes 16 portions, but it makes way more than that. 4 of us had it for dessert at least 3-4 nights, plus I brought it on a picnic with family and stuffed the remainder in the freezer. So only plan to make it when you have a crowd (or a huge appetite!).

I also find that I always have a hard time getting this to cook properly. I've tried it in a bread pan before and it's way too big and the outside burns before the inside is cooked (and it takes way longer than the recipe indicates). I don't have a tube pan, though perhaps I need to buy one so the inside of the cake will bake. I made it in a flower shaped deep round pan and had to lower the temperature towards the end so that it all cooked. And I think it took about 2 hours in all to cook. Another option might be to split the recipe in half or, if making the whole recipe, splitting it between two different bread pans.

I didn't make the sugar/lemon drizzle that goes on top - mainly because I forgot. But it sounds like it'd be good...

3 C sugar (I used 2 C)
1/2 C light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 C flour, divided
2 C fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8-ounce) carton lemon low-fat yogurt
2 tsp. vanilla extract
1/2 C powdered sugar
4 tsp. lemon juice

1. Preheat the oven to 350 degrees Farenheit.

2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition.

3. Combine 2 tbsp. flour and blueberries in a small bowl, and toss well.

4. Combine remaining flour, baking powder, baking soda and salt. Add to sugar mixture alternately with yogurt, beginning and ending with flour mixture.

5. Fold in blueberry mixture and vanilla.

6. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees Farenheit for 1 hour and 10 minutes or until a wooden pick inserted in centre comes out clean.

7. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.

Serves 16.

Update June 2011: I made this with 2 C of sugar instead of 3 C and separated the cakes into two loaf pans.

1 comment:

Madeleine said...

I love this pan! Very pretty! I have a pan with six small flowerbud-shaped molds for cakes that I haven't had a chance to use yet, but hope to soon. I was thinking of decorating the petals with icing, but just seeing the shape of the petals in the cake is also very pretty.