Cooking Light July/August 1998 has a low-fat blueberry pound cake recipe (picture on the cover). If you use it, be sure and follow the recipe exactly. If you don't want a low-fat cake, just use your favorite pound cake recipe and add blueberries. Only use one cup of berries per cake (bundt pan size) or the cake will be too heavy and too moist. Fresh berries are best, but if you're using frozen, be sure to defrost them and bring them to room temperature or the cake mixture around the cold berries won't completely cook. Also, rinse the berries well so when you fold them into the cake mix, the mix won't turn purple. Hope that helps you.
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