How to Make Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake Recipe By Best Ever Dessert Recipe
Ingredients: serve 12
Cooking Time: 1 hour 10 minutes
2 cups all purpose flour
1 tablespoon grated lemon (about 2 lemons)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups sugar
1 teaspoon vanilla extract
2/3 cup fat free egg substitute
½ cup reduced fat sour cream, at room temperature
1 cup fresh or frozen blueberries

Preheat the oven to 350F. spray a 4 ½ x 8 ½ inch loaf pan with nonstick spray.

Whisk together the flour, lemon zest, baking powder baking soda, and salt in a medium bowl, seat aside. With an electric mixer on medium speed, beat the butter until creamy, about 1 minute. Add the sugar and vanilla and beat until light and fluffy, about 4 minutes. Reduce the speed to low. Gradually beat in the egg substitute. Alternately add the flour mixture and sour cream, beginning and ending with flour mixture an beating just until blended. Gently fold in the blueberries.

Scrape the batter into the pan; spread evenly. Bake until a toothpick inserted into the center comes out clean. About 1 hour 10 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack. End.

How to Make Lemon Blueberry Pound Cake

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