Place one layer . Any idea if i can substitute white spelt flour for all-purpose flour? Butter the bottom and sides of a 95 loaf pan. Sprinkle pan with 1/4 cup sugar. This is the first time making this recipe. For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter. Jan. Hi Jan, this amount of batter should be sufficient for 3 mini loaf pans. Hope that helps! Just kidding it's my daughters favoriteThis is the best cake of my whole life, she says. Hi! salted butter, softened, 1 tablespoon lemon zest plus 2 Tbsp. This Pioneer Woman lemon blueberry pound cake is a classic taste combination: its sweet and delightfully thick, with a lot of lemon flavor and so many juicy blueberries that well have to figure out a way to keep them from all sinking to the bottom. Set aside. Grease and flour a 10 inch Bundt pan. Cook uncovered, until cranberries begin to pop, about 6 minutes. After all 4 eggs are in, scrape down the sides of the bowl, add the vanilla extract, and beat until fluffy, 1 to 2 minutes. Bright red strawberries transform towering trifles, icebox cake, and a dump cake in Memorial Day desserts at the start of summer. We may earn commission from links on this page, but we only recommend products we back. Do not over-beat. Next, take a small bowl and combine in it both lemon zest and sugar, make sure to mix them well together with the use of your fingers until the zest is coated with sugar and the mixture is fragrant. Baking, Blueberry Pound Cake, Brunch, Comfort Food, Desserts, Summer. fresh lemon juice, plus more if needed, 1 1/2 cups evaporated milk (more If needed), 1 (3 1/2 ounce) package vanilla instant pudding mix, 1 (8 ounce) package cream cheese, room temperature, 1 (16 1/2 ounce) can blueberries, drained, juice reserved, 2 cups fresh or frozen unsweetened blueberries. Combine the sugar and melted butter in large bowl. I do. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. After all, it contains eggs, dairy, flour, and fruit, not to mention a crisp, sugary crust. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat. to sample before I gave it to our friend. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. Beat butter, cream cheese, and sugar with a stand mixer fitted with a paddle attachment on medium speed until fluffy, 3 to 5 minutes. I dont have experience baking at high altitudes so, unfortunately, I dont have any wisdom to share Im sorry! I love cake batter and try to accidentally get as much on my fingers as possible. Taste of Home is America's #1 cooking magazine. Combine the blueberries with the remaining 1/2 cup (68 grams) of all-purpose flour in a zip-top bag and shake. In this recipe, we've paired the tangy bite of lemons with delicious blueberries for just the right flavor profile. The baking time may be slightly different, so keep a close eye on it. Beat for about ten seconds after each addition. The data is calculated through an online nutritional calculator, Edamam.com. Thank You. Thanks, So if you have the time and the inclination, go ahead and do this additional step. Let mixture cool completely, about 30 minutes. Unfortunately, I dont think that would work with this cake sorry! I am wondering why some loaf cakes include baking powder and often baking soda too. Please try again. Add eggs, one at a time, beating well after each addition. Your signup could not be saved. Bake it for 1 hour, or until golden brown and no longer jiggly. Our favorite part of this show-stopping dessert is the sweet glaze that we spoon over the cooled cake in the final step. I made it twice this past weekend for two different gatherings and everyone raved about it. Preheat the oven to 325 degrees F (165 degrees C). Do not overbeat. fresh juice (from 2 lemons), (about 11 1/4 oz.) Stir in blueberries until evenly distributed.Grease a 9 x 13 inch baking pan. If I had a Health Food category on my site, Id stick this right in there. This fantastic pound cake keeps well in the fridge or freezer, so you can make it ahead of time. Directions Step 1 Preheat oven to 350 degrees. Let there be cake. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated. Thank you again for your wonderful recipes. Melt the butter in a pan over medium heat. But not until after you try it once! Blueberry Pound Cake Ingredients Here's what you'll need: -2 3/4 cups all-purpose flour -1 teaspoon baking powder -1/2 teaspoon salt -1 cup butter, softened -1 1/2 cups white sugar + 3 TBSP sugar, divided -4 eggs -1 teaspoon vanilla extract -2 cups fresh blueberries + about 1/3 cup more for top (about 12 oz total) The Pioneer Woman Caramel Apple Hand Pies, 4 ct Box, 3.5 oz Pies. But only because blueberries are rich in antioxidants; it has nothing to do with the butter and sugar. Need a recipe to brighten your day and attitude? Hi Cassie, I havent tried it but think it should work. 18 hard taco shells. 2022-07-14 Preheat the oven to 375 with the rack positioned in the lower third of the oven. Hearst Magazine Media, Inc. All Rights Reserved. My husband and I have blueberry bushes in our backyard, so I developed this dessert using a basic pound cake recipe from my great-aunt. If so, what timing would you recommend for baking. . Preheat the oven to 325 degrees. Hi Elona, I think that should work. To decorate your own 4th of July cake, take a cue from the colors of the American flag. Beat at medium speed, scraping bowl often, until creamy. Thanks! Beat in eggs, one at a time, mixing well after each addition. It has a sloppy joe sort of flavor. Didnt change a thing and came out great every time. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. In fact I made a cupcake sized one in a custard cup (I couldnt get King Arthur at the grocery that I shopped at. ) Be sure to scrape the bottom and sides of the bowl often. Beat on medium speed until light and fluffy, 2 to 3 minutes. Have you tried it with frozen berries? By opting for a single 9-by-13-inch cake over traditional round cake layers, this treat comes together in a snap! In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Splash in more evaporated milk if mixture is overly thick. Set aside. Its hard to say for sure on the baking time, but I would start checking around 30-35 minutes. The bake time will likely be a bit shorter, so make sure you keep a close eye on it. Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat on medium speed until light and fluffy 3 to 5 minutes. If so..how much would you increase the ingredients? Use your fingers to massage the zest into the sugar for about 30 seconds. Thank you for such good recipes. Preheat oven to 325 degrees F (165 degrees C). You can try Ree Drummond's white coconut layer cake topped with sparklers and red, white, and blue sprinkles, or make one of the many strawberry desserts and blueberry desserts ahead. When the cake is cool, transfer it to a serving platter. Thank you for sharing such a delightful recipe. plus 3 tablespoons granulated sugar, divided. April 27, 2023 at 2:25pm PM EDT. Bake until the cake is golden brown, 40 to 45 minutes. In a large bowl, cream butter and sugar until light and fluffy. Set aside.. Prepare the Glaze: Stir together blueberries, water, and granulated sugar in a small saucepan; bring to a boil over medium-high, stirring often. Hi Susan, If youd like to make this in a 9 x 13 pan, youd need to make one and a half times the recipe. Dredge blueberries with remaining 1/4 cup flour, then fold into batter. Measure 1 cup of Sprite/7-UP/Sierra Mist. Start by preheating your oven to 350 degrees F, then spray your loaf pan with baking spray and set aside. Hope you enjoy the cake if you make it! Hi Andrea, The great majority of my recipes (including this one) include conversions to metric/weight measurements. How can I make this in 4 small loaf pans? Add to butter mixture, alternating with sour cream (1 cup), beginning and ending with the flour mixture. Now, Im cooking for my family and sharing all my tested & perfected recipes with you here! Hope you enjoy if you make it! Flouring the blueberries kept them suspended in the batter. This pound cake must be destroyed, too. Hey do you have a muffin version of this specific recipe. In a medium sized mixing bowl, whisk or sift together the flour, baking soda, baking powder, and salt. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. Add the lemon zest and lemon juice, mixing until well combined. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Depending on the size of your mini loaf pans, you may be able to fit this in 4 of them. Stir in blueberries. Salt Directions Preheat oven to 350 degrees. Your daily values may be higher or lower depending on your calorie needs. Hi Barbara, Personally, I havent thawed them first, but if you find that it works well for you, Id continue to do that. Add egg and mix until combined. Made this as written other than used 3 small loaf pans. Give the bowl a scrape with a rubber spatula, then mix for a few seconds more. Pour in batter. Hi Samantha, that sounds really strange! Mix the butter and sugar with an electric mixer. if fresh blueberries arent available to use in your lemon blueberry pound cake then feel free to use frozen blueberries, There is no need to thaw them, just make sure to toss them with flour then add to the batter. Add your eggs 1 at a time, beating after each addition. When the cake is cool, transfer it to a serving platter and make the glaze. Take another medium bowl and beat the eggs then add in the lemon juice, greek yogurt, vanilla extract, and vegetable oil, make sure to stir well until combined. Prepare the Glaze: Stir together blueberries, water, and granulated sugar in a small saucepan; bring to a boil over medium-high, stirring often. Be sure to zest them before you juice them. And during the warm-weather months, we love diving into the selection of berries, from juicy strawberries to pint-size blueberries. In a large mixing bowl with an electric mixer beat butter until creamy; gradually add sugar and beat until light and fluffy, about 3 minutes. Pour mixture through a fine mesh strainer into a heatproof bowl; discard solids. If notdont. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, youll see a little toggle. Properly stored, your lemon blueberry pound cake can last for up to 1 week in the fridge. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely. Stir in the blueberries until evenly distributed. Can I halve the recipe? Congrats on your new grandchild hope your daughters family enjoys the recipes! This recipe has quickly become a family favourite. * Percent Daily Values are based on a 2,000 calorie diet. I have 4 mini loaf pans: Unfortunately for Marlboro Man, all I had was Sprite. Thoroughly coat a 10-cup Bundt pan with cooking spray. Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time. For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Easy Blueberry Cake. Slice with a serrated knife. In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. You are now my go to for recipes when I am not having fun making up my own ! Directions. Did you make any adjustments to the recipe or ingredients? Its a personal problem with the dusty over sweet flavor of xxxx sugar. Nowgrab that Bundt pan, baby! Home Recipes Dishes & Beverages Dessert Sauces & Toppings. Mix to combine. Stir in vanilla (2 teaspoons). Ingredients Steps: Preheat oven to 325 degrees F (165 degrees C). Read more. Click to reveal In a mixer, combine butter and sugar. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Please advise the baking time adjustment, if baking in 3 mini loaf pans? One 9x5-inch loaf cake (8 to 10 servings), all-purpose flour, spooned into measuring cup and leveled-off with a knife, blueberries (if using frozen blueberries, do not defrost), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, In a small bowl, whisk together the milk, lemon zest, and lemon juice. Performance & security by Cloudflare. 3. Meanwhile, In a small bowl, combine the powdered sugar and lemon zest, then add the lemon juice and whisk well. Grease it very well. Youll need two large lemons for the whole recipe. Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside. 1 pound Cheddar-Jack cheese, grated. Your daily value may be higher or lower depending on your calorie needs. Add egg and vanilla and mix it till its combined. I made 2 loafs for Church and they vanished quickly! * Percent Daily Values are based on a 2,000 calorie diet. Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Hope that helps! Drizzle a vanilla glaze over the cake when done. Spray a 9-by-13-inch baking pan with cooking spray. 3 hr 45 min (includes drying, cooling and setting times); Cream 1 2 stick plus 1 tablespoon butter with cinnamon and sugar. Hi Dana, Im not very familiar with spelt flour, so I cant say for sure Im sorry! Heat oven to 325F. Cream together the butter and sugar with an electric mixer. When the glaze is finished, pour it over your cooled Pioneer Woman lemon blueberry pound cake and serve right away. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Set aside to cool. In a separate bowl, stir the flour, baking powder and salt. 2. 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! Mix together the. The lemon zest is key. Its a keeper! Hi Brooks, I havent made this with gluten-free flour, but I think it should work. I may need to research a bit. For the frosting:. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. In a separate medium mixing bowl, whisk the eggs, then add the lemon juice, greek yogurt, vanilla extract, and vegetable oil, stirring well until mixed. Im obviously weighing in too late to help, but if you find that a cake has been in the oven longer than anticipated and the top is starting to brown, you can loosely lay a piece of foil over top to prevent further browning and continue to bake it until its cooked through. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. Beat in vanilla. Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric. I followed the recipe exactly and everyone loved it! So beautiful! It will be very tart but worth it. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Amount is based on available nutrient data. First time making all of the recipes, but I have no fear, as I have not had a fail yet in the many Once Upon a Chef recipes I have made! Hi Selena, For muffins, Id suggest using this recipe (its almost identical and for the lemony taste, you could add about 2 teaspoons of lemon zest to the batter). Mix together 2 3/4 cups flour, baking powder and salt. Thank you for sharing your recipes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and mix until well blended. Sprinkle with sugar. Pour the wet components into the dry ingredients and gently swirl to combine. Let sit for at least 10 minutes while you proceed with the recipe. Toss the blueberries with 1/2 tbsp of flour, then carefully fold them into the mixture after its mostly combined. For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Yum looks so good! Glad you liked it Ilana! Beat in extracts. Fold in the blueberries. I have been cooking since I was 6 years old and love it. fresh juice (from 2 lemons), 3 cups (about 11 1/4 oz.) Add the eggs one at a time, mixing after each addition. fluted tube pan. Made this with my 4 year old granddaughter who was a little heavy handed with the blueberries. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Better-Than-Starbucks Blueberry Pound Cake. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.