Another thumbs for the blueberry pound cake!

[Wendy w]

I made and brought this cake to work last Friday for a co-worker's birthday and the people in my department absolutely loved it -including 2 who are on strict weight loss plans! No one could believe that it was light! This is a definite keeper!

Although it is not difficult to make, it is a bit time consuming and will probably be saved for company and special occasions.

[sneezles]

I have made this twice and the second time was for a school bake sale-would have rather donated $15 than part with the cake!

[Hoosier65]

I just made this cake today and I have to agree it is delish. Passed some on to a friend so DH and I wouldn't eat it all! I'll make it again.

[makedah]

I'm sold! Does anyone know off hand when blueberries are in season?

[maureen k]

I'd love to try the blueberry pound cake. Which issue was it in??

[valchemist]

There were a couple blueberry pound cake recipes. This is the one that got the best reviews.

-Valerie


* Exported from MasterCook *

Blueberry Pound Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup light butter -- or 1/3 c regular butter
1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350º.

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. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

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

Serving Size: 1 slice

Source:
"Cooking Light, July/August 98, p.135"
Copyright:
"© Cooking Light"
T(Baking Time):
"1:10"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 275 Calories; 5g Fat (17.3% calories from fat); 5g Protein; 52g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.

[breadmama]

In Michigan, the blueberries are cheapest in July. Our Kroger and Meijer stores sell 5 and 10 pound boxes in season, and that's become my favorite way to "pick" blueberries. I rinse them and let them dry on clean towels lined with paper towels, then just "funnel" them into freezer bags. (I can't do the freeze them on the cookie sheet method with my freezer...) This way, I have bags of beautiful berries to use all year long, and the CL cover recipe of pound cake is one of our all time favorite ways to use them up.

[sneezles]

breadmama
Every book and recipe that I have ever read about freezing fresh blueberries say DON'T wash them first! So I simply put them in a freezer bag when I get them home and then wash after defrosting them.

[funnybone]

Originally posted by sneezles:
breadmama
Every book and recipe that I have ever read about freezing fresh blueberries say DON'T wash them first! So I simply put them in a freezer bag when I get them home and then wash after defrosting them.

What about blueberries that we buy already frozen? I always have assumed they are clean, I and use them mostly frozen. Am I, and I am sure there are others out there, assuming wrong? Hmmm.

[sneezles]

I'm sure that the frozen blueberries are processed and fast frozen, not a technique the average cook can accomplish. I was simply referring to the fresh blueberries that I purchase and freeze.

[Jewel]

I realize this may be a no-brainer question, but when I made this pound cake I noticed that it was VERY cakey and airy. Almost too light to be considered a pound cake. I guess it was because of the lack of butter, but did anyone else's turn out this way? http://www.cookinglight.com/bbs/confused.gif Was it supposed to be this way or did I blow it somehow? It tasted wonderful, but the texture was just way too light for me.

[Wendy w]

Jewel,

Mine was "cakey" too, but very good. It could have been due to the addition of yogurt and less butter. Most poundcakes are much more dense.

[mightyh]

I made this cake today after all the wonderful reviews and was not disappointed. I loved the texture--a bit lighter than a traditional pound cake, but so moist and yummy. I thought it was a cinch to make...

A couple notes: I used frozen raspberries instead of the blueberries and it is delicious!!! I didn't have any lemon yogurt on hand, so I used plain yogurt and a splash of lemon extract. I also baked it in a bundt pan with no problems at all. I don't have a tube pan and that's one reason I've put off making it for so long.

This goes on my "should have made a long time ago based on the rave reviews from the board" list!!

It's such a perfect cake to take to a pot luck or for dinner to a friend's, too... Pretty, but you don't have to worry about messing up the frosting or anything like that. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by mightyh (edited 04-12-2001).]

[jjf]

after all of the rave reviews, i finally made this cake yesterday (i've been meaning to make it for over a year) - it is delicious and i don't usually like pound cake that much!

i didn't have any lemon yogurt so i used cottage cheese that i blended until smooth and then added some lemon extract to it - it tastes great - i love icing on it too!

[Peggy]

I made this for dessert last night (because of all the rave reviews!) and it was outstanding! I used some frozen blueberies I had leftover from last summer. Thank you all for pointing out this recipe!

Peggy

[This message has been edited by Peggy (edited 04-15-2001).]

[food girl]

I made this for my sunday school Easter brunch.

OK, when you all use frozen blueberries do you thaw them first or just throw them in still frozen?

I let mine thaw and added the flour but they were kinda soupy and of course they sank to the bottom http://www.cookinglight.com/bbs/mad.gif !

The cakey part was delicious and no one seemed to care that I had cut the cake into pieces because the bottom was so gooey.


Lisa

[mightyh]

I used frozen raspberries, but did not thaw them first as I thought I had read that when someone thawed them, they did sink to the bottom. My frozen ones did not sink to the bottom...

[Peggy]

Lisa,

I also just threw the frozen blueberries into the batter without thawing and they were fine.

Peggy

[CeeCee]

This recipe can be found on page 133 of"The Complete Cooking Light Cookbook" - based on all these great recommendations I'm hoping to try it real soon, using the frozen blueberries I froze last summer - guess I'll thaw them first.

[Melman]

I also made the blueberry pound cake recipe over the weekend. I used frozen blueberries without thawing them. I had one learning experience though...I made my cake in the Pampered Chef fluted pan (I don't own a regular tube pan...and I'm still wondering why I didn't pull out my old but trusted regular bundt pan). The top of the cake stuck in the pan when I dumped it!! And then it cracked in several places. Not to give up on it so easily, I turned it over, drizzled the glaze, and served it to my family. ;-) It wasn't GORGEOUS....but it surely tasted wonderful!!! It didn't look so bad upside down either!!

[Wendy w]

mightyh, Making this cake with frozen raspberries sounds really good. Trader Joe's has a frozen berry medley that I may try with this.

Melman, I made the cake in my bundt pan and it worked really well- as I have never felt the need to buy a traditional tube pan.

[breadmama]

Sneezles-
This is a delayed response - sorry!
I haven't had any trouble freezing them after washing them - I just blot them well with a paper towel. (sounds funny, but it works.) I often use blueberries frozen, in smoothies, and some recipes that don't call for defrosting. I just figured that I'd wash them first, and then know they were clean and ready to use as I dumped them out of the bag later.

[Curleytop]

Originally posted by makedah:
I'm sold! Does anyone know off hand when blueberries are in season?

You can use frozen blueberries! They have them at Trader Joe's very reasonably!

[chefandi]

Could you use dried blueberries for this recipe? I don't like using fresh, and frozen make me nervous? Any help?

[funnybone]

Originally posted by chefandi:
Could you use dried blueberries for this recipe? I don't like using fresh, and frozen make me nervous? Any help?

I don't see why not. Others have substituted other fruit. "Give it a try" is my motto.

[Wendy w]

I think that you can used dried blueberries, but be sure to rehydrate them in hot water for at least 10-15 minutes if you do.

[maizeyoats]

Valerie,
Thanks for posting the recipe that got the best reviews. It sounds sooo good. I will be making it soon.
I have noticed how thoughtful you have been in reviewing and posting recipes and I for one really appreciate it.

[valchemist]

thanks mom. http://www.cookinglight.com/bbs/smile.gif

but there are lots of others who do the same. Isn't this board just great?