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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Cream Cake

Recipe Tags: Ice Cream Recipes

Date Added: January 27, 2013

Ingredients:

2 Cups All-Purpose Flour
3/4 Cup Sugar (5.5 oz)
1/4 Cup Light Brown Sugar
2 Teaspoons Baking Powder plus
1 Teaspoon Lemon rind Grated
1/4 Teaspoon Salt (I used reduced sodium)
1/4 Teaspoon Cardamom ground
1/4 Teaspoon Nutmeg ground
3 Eggs separated, plus 2 egg yolks
1 1/2 Cups Cream (up to 3)
1 1/2 Cups Blueberries (opt)
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Directions:

1. Heat oven to 350 degrees.

2. Grease a 9-inch tube pan or springform pan fitted with a center tube.

3. Combine flour, both sugars, baking powder, lemon rind and spices in large bowl of an electric mixer.

4. Blend on low speed. Add eggs and mix on low speed.

5. Add the cream; increase to high speed and mix until light, about 2 minutes Fold in blueberries with a rubber spatula.

6. Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes.

7. Cool in pan 5 minutes, then remove from pan.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Blueberries, Natural Sweeteners, Citric Acid allergies.
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