Blueberry pound cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 174.8
  • Total Fat: 3.7 g
  • Cholesterol: 52.8 mg
  • Sodium: 237.5 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Blueberry pound cake calories by ingredient


Introduction

The inspiration for this cake came from a blueberry pound cake my husband and I had while on a cruise. He loved that cake, but doesn't like chunks of blueberry. So, I came up with this recipe to minimize "chunks". If you want a less blueberry flavored cake, use half as many berries. If you want a stronger blueberry flavor try using angel food cake mix instead of vanilla cake mix. The inspiration for this cake came from a blueberry pound cake my husband and I had while on a cruise. He loved that cake, but doesn't like chunks of blueberry. So, I came up with this recipe to minimize "chunks". If you want a less blueberry flavored cake, use half as many berries. If you want a stronger blueberry flavor try using angel food cake mix instead of vanilla cake mix.
Number of Servings: 16

Ingredients


    1/2 egg yolk
    2 tsp vanilla extract
    1/4 cup confectioner's sugar

    1 pint Blueberries
    1 snack cup or 4 oz of unsweetened applesauce
    Vanilla Cake Mix (Betty Crocker SuperMoist Vanilla Cake Mix)
    4 eggs


    remaining blueberry puree
    2 tbs confectioner's sugar
    1/4 tsp unflavored gelatin
    pinch of salt
    1/4 tsp vanilla extract


Directions

Oven @ 350 degrees for 30-35 in a round pan; 35-40 sheet pan

FIRST:
blend in a small bowl:
1/2 egg yolk
1/4 confectioner's sugar
2 tsp vanilla

THEN:
In a blender, puree entire pint of blueberries with all the apple sauce. Set aside 1/4c of puree for glaze.

NEXT:
In a large mixing bowl, add:
Remaining blueberry puree
sugar mixture from above
Vanilla Cake Mix
4 eggs

GLAZE:
Blend together in blender:
1/4 c. blueberry puree
2 tbs confectioner's sugar
1/4 tsp unflavored gelatin
1/4 c. cold water
1/4 tsp vanilla extract

Mix cake batter either by hand or with a handmixer until all ingredients are blended well. (Cake batter will turn purplish blue)

Pour into coated pan. Bake for designated time according to pan size.

After the cake comes out of the oven, using a spoon, drizzle glaze all over cake. Use as much or as little as you desire.

Set to the side to cool.


Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user BEAUTIFULJESS25.