Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Blueberry Pound Cake

 
One serving costs about $1.38

$1.38 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:20%

Spoonacular Score: 20%

 

This gluten free and vegetarian recipe serves 4 and costs $1.38 per serving. One serving contains 676 calories, 5g of protein, and 47g of fat. This recipe is liked by 1 foodies and cooks. If you have salt, eggs, quality heavy whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. Try Blueberry Pound Cake, Blueberry Pound Cake, and Blueberry Pound Cake for similar recipes.

Ingredients

Servings:
1.69 cups
1.69 cups fresh blueberries
fresh blueberries
2
2  eggs
eggs
1 cup
1 cup heavy whipping cream
heavy whipping cream
1.5 cups
1.5 cups plain kang kong
plain kang kong
1.25 tsps
1.25 tsps salt
salt
1 cup
1 cup sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
1.69 cups fresh blueberries
1.69 cups
fresh blueberries
2  eggs
2
eggs
1 cup heavy whipping cream
1 cup
heavy whipping cream
1.5 cups plain kang kong
1.5 cups
plain kang kong
1.25 tsps salt
1.25 tsps
salt
1 cup sugar
1 cup
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

mixing bowl
mixing bowl
kugelhopf pan
kugelhopf pan
spatula
spatula
oven
oven
mixing bowl
mixing bowl
kugelhopf pan
kugelhopf pan
spatula
spatula
oven
oven


Instructions

  1. Grease bundt pan with butter and dust flour evenly in pan, knock out the excess flour or spray Non-stick spray evenly in pan.
  2. In a large mixing bowl, cream the butter and sugar together till light and fluffy.
  3. Sift the plain flour and salt together and set aside.
  4. Add eggs in to the batter one at a time and mix well before adding in another.
  5. Add vanilla extract and mix well again. Then add 1/4 of the plain flour in and mix well. Now add 1/3 of the whipping cream and mix. Repeat this, alternating flour and cream till all is mixed in (do not mix too long).
  6. Toss blueberries with 1 tbsp of plain flour and add to the batter. Fold it with a rubber spatula.
  7. Pour the batter into the prepared pan and place in the preheated oven at 180C and bake for 40 mins or till the tester comes out clean.
  8. Leave pound cake to cool in tin for 30 mins and remove cake then place on to rack to cool completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.38
Ingredient
250 grams fresh blueberries
2 eggs
1 cup heavy whipping cream
1.5 cups plain kang kong
1 cup sugar
½ cups unsalted butter
1 teaspoon vanilla extract
Price
$1.96
$0.48
$1.29
$0.24
$0.28
$0.97
$0.30
$5.52

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

Green Tips

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
676 Calories
5g Protein
47g Total Fat
61g Carbs
2% Health Score
Limit These
Calories
676
34%

Fat
47g
73%

  Saturated Fat
28g
181%

Carbohydrates
61g
21%

  Sugar
56g
63%

Cholesterol
224mg
75%

Sodium
808mg
35%

Alcohol
0.34g
2%

Get Enough Of These
Protein
5g
10%

Vitamin A
3059IU
61%

Vitamin C
17mg
22%

Vitamin K
16µg
15%

Vitamin B2
0.23mg
14%

Manganese
0.26mg
13%

Vitamin E
1mg
13%

Selenium
7µg
11%

Phosphorus
103mg
10%

Vitamin D
1µg
9%

Calcium
78mg
8%

Fiber
1g
8%

Folate
29µg
7%

Magnesium
26mg
7%

Vitamin B5
0.63mg
6%

Vitamin B12
0.35µg
6%

Potassium
198mg
6%

Iron
0.97mg
5%

Vitamin B6
0.11mg
5%

Zinc
0.59mg
4%

Vitamin B1
0.05mg
4%

Copper
0.07mg
3%

Vitamin B3
0.51mg
3%

covered percent of daily need

Related Recipes