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Blueberry Swirl Pound Cake with Lemon Glaze Recipe


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     Blueberry Swirl Pound Cake with Lemon Glaze

Category   Breakfast - Brunch
Sub Category   None
Servings   8-10
Preptime   2 hours

1 1/4 cup blueberries
1/4 cup sugar
2 tablespoon cornstarch
1/3 cup water
1 cup confectioners (glaze)
4 tablespoon lemon juice
3 1/4 cup sugar (cake)
1 cup butter, soft
1/2 cup coconut oil
1 cup greek yogurt
1 teaspoon lemon zest
1 teaspoon vanilla
6 eggs
3 1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Add all Blueberry Filling ingredients to a small sauce pan. Mash blueberries with a potato masher. Bring to a boil and stir frequently. Boil 2 minutes. Remove from heat and allow to cool. Pour through strainer, mashed it through with the back of a spoon, You'll have to scrap it off the bottom too. It's thick using the amounts listed above. For a thinner sauce (for pouring over ice cream, cake, etc) add or more water. Sauce will get thicker as it cools. Cover and refrigerate 3 hours or up to 3 days for this recipe. For the cake- Preheat oven to 325 degrees. Spray a 12 to 15 cup Bundt pan with nonstick baking spray with flour.
In a large bowl, beat butter, coconut oil and Greek yogurt at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar. Beat until fluffy. Add lemon zest and vanilla, beating until combined. Add eggs one at a time, beating after each addition. In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture beating until combined. Spoon 4 cups batter into prepared pan. Using the back of a spoon, spread batter evenly around pan and flatten in the center. Spoon 4 T blueberry filling into center of batter, using the back of a spoon spread filling in a trench down center of batter. Top with 4 cups of batter, then another 4 T blueberry filling. Repeat process until all batter and filling is used.
Bake for 1 hour and 30 minutes or until a wooden pick inserted in cake comes out clean. If cake begins to get to brown on top, tent it with aluminum foil to prevent over-browning. Let cake cool 20 to 30 minutes in pan before removing. Remove from pan, allow to cool completely on a wire rack. Whisk confectioners sugar and lemon juice until smooth. Drizzle over warm cake.

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