Blueberry Pumpkin Pound Cake Recipe

Name: Blueberry Pumpkin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons all-purpose flour; 4 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon ground cloves; 3/4 cup butter, softened; 1 cup granulated sugar; 3/4 cup packed brown sugar; 1 teaspoon vanilla; 3 large eggs; 1 1/3 cups canned pumpkin; 1/3 cup sour cream; 1/2 cup 1% low-fat milk; 2 cups blueberries; Glaze; 1 cup sifted powdered sugar; 1 tablespoon canned pumpkin; 2 1/4 teaspoons 1% low-fat milk; 1/4 teaspoon vanilla

Servings: persons

3 cups all-purpose flour
2 teaspoons all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
3 large eggs
1 1/3 cups canned pumpkin
1/3 cup sour cream
1/2 cup 1% low-fat milk
2 cups blueberries
Glaze
1 cup sifted powdered sugar
1 tablespoon canned pumpkin
2 1/4 teaspoons 1% low-fat milk
1/4 teaspoon vanilla

1
Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
2
Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.
3
Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
4
Add eggs, 1 at a time, beating well after each addition.
5
Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
6
Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.
7
Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.

1330

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons all-purpose flour, 4 teaspoons baking powder, 1 1/2 teaspoons cinnamon, and more.

Yes, Blueberry Pumpkin Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Pumpkin Pound Cake

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