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https://www.philly.com.au/recipe/lemon-and-blueberry-pound-cake/
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Lemon and Blueberry Pound Cake
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Lemon and Blueberry Pound Cake
15 Mins
Prep time
75 Mins
Cooking time
Serves
10
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What you need
250g PHILADELPHIA Block Cream Cheese, softened
250g butter
1 1/3 cups caster sugar
4 eggs, lightly beaten
1 1/4 cups self-raising flour
100g almond meal
grated rind of 1 lemon
1 cup blueberries
2 cups icing sugar
1 tablespoon softened butter
2 teaspoons grated lemon rind
lemon juice
How to make it
BEAT the PHILLY, butter and sugar with an electric mixer until thick and creamy. Gradually beat in the eggs, one at a time, beating well after each addition.
SIFT in flour and fold in almond meal and rind. Spoon half the mixture into a greased fluted ring pan top with half the berries, add remaining mixture, then lightly push in the remaining berries.
BAKE at 180°C for 1 hour or until cooked through. Cool on a wire rack before icing.
Lemon Icing
COMBINE the icing sugar, butter, rind and sufficient juice to make a soft icing. Drizzle over the cooled cake and serve.
Recipe or Meal Type
Entertaining
Cuisines
Baking
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