Lemon Blueberry Pound Cake

Ingredientes

Ingredients

  • 1/3 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1 1/2 teaspoons vanilla
  • 2 cups fresh or frozen blueberries
  • 3 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) vanilla yogurt
  • 4 eggs

Lemon Glaze

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Ingredientes

Directions

  1. Preheat oven to 350°F.  Grease and flour a standard bundt cake or pound cake pan. Set aside.
  2. Toss blueberries with 2 tablespoons flour to coat. Set aside. 
  3. In bowl of a stand mixer, blend butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel, lemon juice, and vanilla.
  4. In a separate bowl, whisk remaining flour with baking powder, baking soda, and salt.
  5. In 3 steps, slowly add flour mixture and yogurt to creamed mixture, alternating between flour and yogurt. Beat on low speed after each addition until just combined. Carefully fold in flour coated blueberries.
  6. Pour batter into prepared pan. Bake for one hour or until set and golden brown. Remove from oven and allow to cool in pan 15 minutes before inverting onto a cake plate.
  7. For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth. Pour onto cake a little at a time, allowing glaze to set before adding more. Keep refrigerated until serving.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

Rate & Review

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Kim O
Aug 30, 2020

Definitely less dense than a traditional pound cake, but still very tasty. Used large fresh blueberries that just explode when you eat it warm. YUM!

Elizabeth
Jun 12, 2014

Very delicious and super moist! Def don't leave off the lemon icing because it gives the cake that extra lemon flavor that it really needs. My whole family loved it so much that I had to make two in the same weekend. Def worth a try and very easy to make.

Bizcocho de Limón y Arándanos

Ingredientes

Ingredientes

  • 1/3 taza de mantequilla, suavizada
  • 4 onzas queso crema, suavizado
  • 2 tazas Dixie Crystals Azúcar Granulada Extra Fina
  • 4 huevos
  • La ralladura de dos limóns
  • Jugo de dos limóns
  • 1 1/2 cucharaditas de vainilla
  • 2 tazas arándanos frescos congelados
  • 3 tazas harina todo uso*
  • 1 cucharadita polvo de hornear
  • 1/2 cucharadita bicarbonato de sodio
  • 1/2 cucharadita de sal
  • 1 taza (8 onzas) yogurt de vainilla

Glaseado:

  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.
Ingredientes

Direcciones

  1. Precaliente el horno a 350 F. engrase con mantequilla y harina un molde de bizcocho. Ponga a un lado.
  2. En el envase de una batidora de pie, mezcle la mantequilla, queso crema y azúcar hasta que todo esté bien combinado. Agregue los huevos, uno a la vez, batiendo bien después de cada adición. Agregue la ralladura de limón, jugo de limón y vainilla, bata bien.
  3. Sacuda los arándanos con dos cucharadas de harina para crear una capa. En un envase separado, combine el resto de la harina con el polvo de hornear, el bicarbonato de sodio y la sal.
  4. Lentamente agregue la mezcla de harina a la mezcla de crema que está en el envase de la batidora, alternando con yogurt. Bata en baja velocidad después de cada adición hasta que este combinado. Cuidadosamente y con movimientos envoltorios agregue la mezcla de los arándanos.
  5. Agregue la mezcla en la bandeja anteriormente preparada. Hornee a 350 F por una hora o hasta que esté listo y de color dorado. Remueva del horno y deje enfriar en la bandeja por 15 minutos antes de remover.
  6. En un envase pequeo, bata con una espumadora el azúcar en polvo para confituras y el jugo de limón hasta que este suave. Vierta sobre el bizcocho de poquito en poquito, permitiendo que el glaseado se asiente antes de agregar más. Mantenga refrigerado hasta que sirva.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Susan Whetzel @doughmesstic.

Calificar y Reseñar
Kim O
Aug 30, 2020

Definitely less dense than a traditional pound cake, but still very tasty. Used large fresh blueberries that just explode when you eat it warm. YUM!

Elizabeth
Jun 12, 2014

Very delicious and super moist! Def don't leave off the lemon icing because it gives the cake that extra lemon flavor that it really needs. My whole family loved it so much that I had to make two in the same weekend. Def worth a try and very easy to make.

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