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    ROD 7/17/2006 Farmer's Almanac Day Farmers Almanac Absolutely Incredible Blueberry Pound Cake

    Source of Recipe

    Marla

    Recipe Introduction

    The first issue of The Farmer's Almanac was published in 1792 during George Washington's second term as president. It sold 3,000 copies and cost about nine cents. Since then, it has come out once a year with useful information: tide tables for people near the ocean, sunrise tables and planting charts for farmers, recipes for cooks, and weather forecasts for everybody.

    Recipe Link: www.almanac.com/

    List of Ingredients

    ROD 7/17/2006 Farmer's Almanac Day Farmers Almanac Absolutely Incredible Blueberry Pound Cake


    Farmers Almanac Absolutely Incredible Blueberry Pound Cake


    2 cups granulated sugar
    1/2 cup light butter
    4 ounces low-fat cream cheese, softened
    3 large eggs
    1 large egg white
    3 cups all-purpose flour, divided
    2 cups fresh or frozen blueberries
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 (8-ounce) carton lemon low-fat yogurt
    2 teaspoons vanilla extract
    cooking spray
    1/2 cup powdered sugar
    4 teaspoons lemon juice


    Recipe

    Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition.

    In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve.

    Yield: 16 servings


 

 

 


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