Blueberry Pumpkin Pound Cake Recipes

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BLUEBERRY PUMPKIN POUND CAKE

Steps:

• Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
• Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.
• Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
• Add eggs, 1 at a time, beating well after each addition.
• Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
• Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.
• Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.

BLUEBERRY POUND CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 325 F/165 C. Grease and flour a Bundt cake pan or tube cake pan.
• In a mixing bowl with an electric mixer, cream the softened butter with the sugar.
• Add the eggs one at a time, beating well after each addition. Beat until light and fluffy. Add and mix in the vanilla.
• Sift 2 cups flour, salt, and baking powder together.
• Add the sifted ingredients to creamed mixture and beat until well blended.
• In a medium bowl, dredge berries in remaining 1/2 cup flour.
• Gently fold floured berries into the batter. Spread the batter in the prepared baking pan.
• Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.