question about Blueberry Pound Cake

[smpv]

Blueberry Pound cake from Cooking Light Complete. I am planning on making this tonight and will be using a bundt pan as some others have. For those of you who made it in the bundt pan, did you bake it at the same temperature and for the same amount of time?

I searched the archives for the answer and did not see this addressed.

TIA

Pat

[Jewel]

I made it in a Bundt pan and had no problems at all! In fact, I think it was prettier, but that's just my opinion. http://www.cookinglight.com/bbs/biggrin.gif

I didn't adjust cooking times or temperatures because of the different pan. I adjust cooking times and temperatures because of my ancient OVEN!

[Wendy w]

I baked this in a bundt pan with excellent results. I didn't have to adjust the temperature but I suggest watching it closely around the time that it is supposed to come out as I did have to leave it in for a few more minutes, but that could have been my oven. Great cake! Enjoy!

[MelissaAS]

I LOVE this cake and always make it in a bundt pan without problems- just normal cake monitoring- enjoy!

[Julie A]

Can someone post the recipe please?

Thank youThank youThank youThank youThank you http://www.cookinglight.com/bbs/smile.gif

[A Male Reader]

See below for instructions to find the blueberrry pound cake recipe.

[This message has been edited by A Male Reader (edited 06-06-2001).]

[A Male Reader]

[QUOTE]Originally posted by A Male Reader:
[B]I made that loaf for an Oscars dinner and we dipped cubes of it in a chocolate fondue (also from CL). The recipe can be found @ cookinglight.com by clicking on the recipe finder tab and entering a search for

blueberry pound cake

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

[valchemist]

* 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"

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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.