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Blueberry Pound Cake
Ingredients:
2 c. butter
2 c. sugar
8 eggs
3 3/4 c. flour
4 c. fresh blueberries
1/4 c. grated lemon peel
1/4 c. flour
2 c. butter
2 c. sugar
8 eggs
3 3/4 c. flour
4 c. fresh blueberries
1/4 c. grated lemon peel
1/4 c. flour
Directions:
Beat butter at medium speed about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add 3 3/4 c. flour to creamed mixture, mixing at low speed just until blended after each addition. Toss blueberries and lemon rind with 1/4 c. flour; fold into batter. Pour into greased 10" tube pan. Bake at 300 for 1 hour and 45 minutes or until tests done. Cool completely in pan on wire rack. Remove from pan. Cover and let stand 8 hours at room temperature before serving.
Beat butter at medium speed about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Gradually add 3 3/4 c. flour to creamed mixture, mixing at low speed just until blended after each addition. Toss blueberries and lemon rind with 1/4 c. flour; fold into batter. Pour into greased 10" tube pan. Bake at 300 for 1 hour and 45 minutes or until tests done. Cool completely in pan on wire rack. Remove from pan. Cover and let stand 8 hours at room temperature before serving.
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