Ingredientes para Wonderful Blueberry Pound Cake
- 2 1/2 cups granulated sugar (or 2 cups for less sweetness)
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 large eggs
- Egg White
- 3 cups all-purpose flour
- 2 cups fresh or frozen blueberries
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Lemon Yogurt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Fresh Lemon Juice
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Como fazer Wonderful Blueberry Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 8 ounces softened cream cheese, and 2 1/2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a medium bowl, gently toss 2 cups fresh or frozen blueberries with 2 tablespoons all-purpose flour.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup plain lemon yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the floured blueberries.
- Pour batter into the prepared tube pan and spread evenly.
- Bake for 70-85 minutes, or until a wooden skewer inserted into the center comes out clean. (Add 10-15 minutes to baking time if using frozen blueberries).
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is still warm, prepare the lemon glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
2578g
Fat
450g
Carbs
316g
