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Ingredients
| all-purpose flour (unsifted): 3 cups |
| all-purpose flour (unsifted): 2 tsp |
| baking powder: 4 tsp |
| ground cinnamon: 1 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/4 tsp |
| baking soda: 1/4 tsp |
| ground cloves: 1/4 tsp |
| salted butter: 3/4 cup (softened) |
| granulated sugar: 1 cup |
| light brown sugar (packed): 3/4 cup |
| vanilla extract: 1 tsp |
| eggs: 3 (large) |
| canned pumpkin: 1 1/3 cups |
| sour cream: 1/3 cup |
| 1% milk: 1/2 cup |
| blueberries: 2 cups |
| powdered sugar (sifted): 1 cup |
| canned pumpkin: 1 Tbl |
| 1% milk: 2 1/4 tsp |
| vanilla extract: 1/4 tsp |
Blueberry Pumpkin Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
75 min -
Servings
1 serving(s)
Tags
- 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.
- 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.
- Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
- Add eggs, 1 at a time, beating well after each addition.
- 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.
- 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.
- 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.