BLUEBERRY PUMPKIN POUND CAKE

Blueberry Pumpkin Pound Cake image

Make and share this Blueberry Pumpkin Pound Cake recipe from Food.com.

Provided by dicentra

Categories Dessert

Time 1h30m

Yield 1 loaf

Number Of Ingredients 21

Ingredients

3 cups all-purpose flour
2 teaspoons all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
3 large eggs
1 1/3 cups canned pumpkin
1/3 cup sour cream
1/2 cup 1% low-fat milk
2 cups blueberries
1 cup sifted powdered sugar
1 tablespoon canned pumpkin
2 1/4 teaspoons 1% low-fat milk
1/4 teaspoon vanilla

Steps:

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.

Nutrition Facts : Calories 5227.2, Fat 176.7, SaturatedFat 104.5, Cholesterol 1040.6, Sodium 4537.5, Carbohydrate 859.3, Fiber 29.4, Sugar 526.3, Protein 72.4