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Blueberry Pound Cake
Description:
Blueberries are listed among the top 20 antioxidant-rich foods. They are low in calories and have significant amounts of fiber, vitamin C and potassium. Ingredients: 1 lb. (4 sticks) butter, softened 3 cups sugar 6 eggs 4 cups all-purpose flour 1 Tablespoon baking powder 1/2 teaspoon.salt 1 cup milk 1 teaspoons lemon extract 1/4 cup fresh lemon juice 1 teaspoon freshly grated lemon rind. 2 cups fresh blueberries. Directions: Butter and flour bottom and sides of a 10-inch tube or bundt pan; set aside. Preheat oven to 350 degrees. In a large bowl of an electric mixer, cream together butter & sugar at hi speed until light and fluffy. Add eggs beating well. Sift flour, baking powder and salt together in separate bowl. In medium bowl, mix the milk, lemon extract, lemon juice and lemon rind. Add the dry & wet ingredients to butter mixture, beginning & ending with dry. Gently fold the fresh blueberries with the last addition of dry ingredients. Mix by hand just enough to blend thoroughly without excess beating. Spread batter into prepared pan. Bake 50-60 mins., or until a sharp knife inserted all the way comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto a rack. Cool competely before slicing.  Recipe Summary: Yield: 12 servings Prep Time: 15 minutes. Cook Time: 50 - 60 minutes Comments: Other recipes by Pheasant Country Inn: Roasted Red Pepper Sauce Oatmeal-cranberry Cookies | |
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