Pumpkin Blueberry Pound Cake

I was first introduced to this recipe by Hilary of Crazy as a Loom (blog)…
It’s sooo good.. I made it last night using gluten free King Arthur’s flour..
it was delicious!  but I bet it would have been even better with regular flour.
I’ve noticed with gluten free flour, recipes come out a little drier.
Fresh plump blueberries are best.
picture courtesy google

Pumpkin Blueberry Pound Cake
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

Glaze

1 cup sifted powdered sugar

1 tablespoon canned pumpkin

2 1/4 teaspoons 1% low-fat milk

1/4 teaspoon vanilla

Directions:

Preheat 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 blueberries.

 -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.

16 thoughts on “Pumpkin Blueberry Pound Cake”

  9. Ha! Before I even read it, I was thinking…sure, now if you could only make it gluten free. I'm excited!!
    It looks really good, and pretty.

  12. This sounds really good–I'm wondering just what is in gluten free flour??? Have you noticed a difference in digestive health by eliminating wheat? I'm still considering it!
    V

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