This pumpkin blueberry cake is very moist and delicious. The original recipe came from Debra Ayers's in cooking light magazine. This recipe took a blue ribbon in the Machias blueberry festival in 1999. I did change this recipe slightly to make it healthier by adding less fat by using none-fat dairy products and canola oil. I added more fiver by using whole wheat pastry flour.
Blueberry Pumpkin Pound Cake:
Pre-Heat Oven: 325 degrees
Servings: 16
3 cups whole wheat pastry flour
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoons salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup butter
1/2 cup canola oil
1 cup organic cane sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups canned pumpkin/fresh cooked pureed pumpkin
1/3 cup fat free sour cream or yogurt
1/2 cup none fat milk
2 cups fresh or frozen wild blueberries (Wyman's)
Glaze:
1 cup powder sugar
2 1/4 teaspoons none-fat milk
1/4 teaspoons vanilla extract
7 large blueberries for decoration: optional
In a large bowl combine, flour, baking powder,cinnamon,nutmeg, salt,baking soda and ground cloves and set aside. In a large bowl, beat the butter, oil, brown sugar and cane sugar together for 3 minutes. Slowly add the eggs one at a time beating in between each addition. Add the pumpkin puree and yogurt and mix well. On low, mix in the flour mixture and milk alternating them until incorporated. Fold in the blueberries by hand. Pour the batter into a greased 10" tube pan. Bake at 325 degrees for 1 hour and 15 minutes or until a knife inserted comes out clean. Cool the cake on a wire rack.
Adding the Glaze:
In a bowl combine the powder sugar, milk and vanilla and mix with a wire whisk until smooth. Pour the glaze over the top of the cake. You can decorate the cake with several large blueberries on top.
Pound Cake Batter
Pumpkin Blueberry Batter In a 10" Tube Pan
Blueberry Pumpkin Pound Cake
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