Find the perfect solution to your sugar craving with my collection of indulgent homemade cake recipes. After slicing into these moist cakes covered in sweet frosting, your family members and party guests will be asking for seconds!
-Rankings:
#21 in...
Ripe, juicy blueberries pop in this classic pound cake drizzled with a simple lemony glaze.
~Ingredients:
8 oz Cream Cheese, room temperature.
1 1/2 Cups Unsalted Butter, room temperature.
1 Cup Margarine, room temperature.
3 Cups Granulated Sugar.
3 Cups Cake Flour.*
6 Eggs.
2 Cups Fresh Blueberries.
-Glaze:
Juice of 1 Lemon.
2 Cups Confectioners Sugar.
-Topping:
Lemon Zest
~Directions:
Step 1: Preheat oven to 300 degrees Fahrenheit.
Step 2: In a large mixing bowl, combine the cream cheese, butter and margarine.
Step 3: Beat on medium-high for 3-5 minutes or until light and well blended.
Step 4: Add the granulated sugar and whip on medium - high until light and fluffy.
Step 5: Alternate adding the cake flour and eggs.
Step 6: Beat just until the flour is incorporated and the egg yolks disappear before adding the next round.
Step 7: Grease and flour a 12 cup Bundt cake pan or two large loaf pans.
Step 8: Add 2 tablespoons of cake flour to the blueberries and toss to coat.
Step 9: Pour about half the batter to the pan and sprinkle with 1/3 of the blueberries.
Step 10: Cover with more batter, then more blueberries and repeat.
Step 11: Bake for 1 hour 45 minutes at 300 degrees Fahrenheit.
Step 12: Cool for half hour then remove to a platter and cool completely.
-Making the Glaze:
Step 13: Combine 2 cups confectioners sugar with the juice of 1 lemon or more until desired consistency.
Step 14: Drizzle over the cooled cake.
Step 15: Garnish with lemon zest.
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~Recipe Notes:
*How to make your own Cake Flour:
-Ingredients:
1 Cup All Purpose Flour.
2 Tablespoons Corn Starch.
-Directions:
Step 1: Remove 2 tablespoons from one level cup of all-purpose flour, then add in 2 tablespoons of corn starch.
Step 2: Sift together very well before using.
Substituting cake flour with a mix of all-purpose flour and cornstarch works because the cornstarch helps inhibit the formation of some of the gluten in the all-purpose flour. The result? A cake that's just as tender as it would be if you used store-bought cake flour. Just be sure to sift your the flour well: you want the cornstarch to be thoroughly combined with the flour and the mix to be light and airy.
1) You can use 2 large loaf pans instead of a bundt cake pan.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
