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Blueberry Pound Cake
Use fresh blueberries in this traditional pound cake. Prepare and bake the cake the day before it is to be served.

1 lb. butter (4 cubes) 4 c flour, divided
2 c sugar 4 c blueberries
8 eggs 4 T fresh lemon zest

Preheat oven to 300°F. Grease a tube pan or large loaf pan.

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Gently fold in all but 3 Tablespoons of the flour into the creamed mixture, about 1/4 at a time. Toss the blueberries with the reserved flour and lemon zest, and fold this into the batter. Pour into prepared pan and bake for about 1 hour 20 minutes, or until cake tests done. Let cool in pan before turning out, then let pound cake stand overnight before serving.

Source 2.

A very buttery and rich cake.

9 egg yolks, room temperature

2/3 c flour

1 egg, room temperature

2/3 c cornstarch

2/3 c sugar

7 oz. Unsalted butter, melted and cooled (14 T)

Preheat oven to 350°F. Butter and line bottom of 8 square pan, then butter paper.

In stand-up mixer, whisk the yolks and the whole egg with sugar at medium speed until pale yellow in color and light and fluffy, about 15 minutes. Sift dry ingredients. Gradually add into the yolk mixture on low speed, by tablespoons, and adding more when the previous addition is thoroughly blended. Increase speed to medium and pour in butter in 3 batches. After second is added and mixed in, turn off machine and remove bowl from mixer. Fold in last addition of butter by hand. Pour the batter into pan. Wrap the pan completely with two sheets of foil. Fold loosely at top to allow for expansion. Bake for 40 minutes or until cake has risen and springs back. Remove from oven and immediately unmold onto plate. Peel off parchment and turn cake right-side up. Cool to room temperature and serve.

Source 8.

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