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October 1998 Issue
Blueberry Ring Cake
by Ronda L. Halpin
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Before we find ourselves searching desperately for those overflowing cartons of delicious looking blueberries, I thought I'd share one of my favorite cake recipes with you. It's not really a coffee cake, but it's not really a pound cake either. This recipe for Blueberry Ring Cake takes the best qualities of both and adds a little extra style.

The cake has a velvety texture that is spotted with some of the sweetest bits of blueberry you can find. Enjoy it with a cup of warm tea and maybe a small scoop of ice cream. This one's truly a happy ending.


Blueberry Ring Cake

  • 2 c. sugar
  • 1/2 c. margarine
  • 1/3 c. nonfat cream cheese
  • 3 eggs
  • 3 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 small container vanilla yogurt
  • 1 tsp. vanilla extract
  • 2 c. fresh blueberries
Preheat oven to 350 degrees. Coat a 9-inch spring form tube pan with cooking spray.

Using an electric mixer, mix the sugar, margarine, and cream cheese until well-blended. Add eggs, one at a time. Combine all the dry ingredients in a separate bowl. Add flour mixture and yogurt alternatively to the sugar mixture, blending after each addition.

Meanwhile, combine blueberries with 2 T. flour and allow to sit for a few minutes. Add blueberries and extract to the cake batter. Pour into prepared pan.

Bake for 1 hour or until a toothpick inserted comes out clean. Cool for 10 minutes; then remove from spring form pan. If desired, drizzle with a glaze made from 1/2 c. powdered sugar and 4 tsp. lemon juice.

  • Yields: 1 - 9" ring cake
  • Preparation Time: 1 hour, 30 minutes

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