The recipe is for Blueberry Poundcake but since we used the blueberries on the Pudding Cake recipe we had to use some frozen raspberries and I have to say it was so yummy we had several sad kiddos when there wasn't anymore to be had! It's super moist, has just the right amount of sweetness to it. It just melts in your mouth! This is the perfect breakfast or even after school treat for the kiddos as they start school again!
Raspberry Pound Cake
2 1/2 c. sugar
1/2 c. butter, softened
2 tsp. vanilla extract
8-oz. pkg. cream cheese, softened
2 c. fresh raspberries (we used frozen and thawed them)
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8-oz. container lemon yogurt
Beat sugar, butter, vanilla and cream cheese with an electric mixer on medium speed until blended. Beat in eggs, one at a time. Toss blueberries with 2 tablespoons flour; set aside. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixtrue alternately with yogurt. Fold in blueberries; pour into a greased loaf pan (they suggested tube, but we had loaf on hand). Bake at 350 degrees for one hour, or until a toothpick tests clean. Cool cake in pan for 10 minutes; turn out. Drizzle with icing while still warm. Serves 16.
Icing (if you like...we opted for less sugar)
1/2 c. powdered sugar
4 tsp. lemon juice
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Here's another lovely that would be perfect in your classroom, living room, or just a wonderuful reminder over your doorway as you leave your home that whatever heads your way you can do it! It's my reminder that God's got this!
Click on the picture for the shop link!
*I have been compensated by Gooseberry Patch with a free copy of the cookbook to giveaway and a free copy to keep when sharing reviews of recipes. All opinions are my own.
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