This is my blueberry-pumpkin pound cake. It was pretty good, but kind of fussy to make, so I don't know whether I'd bother again. At least I know the kids are getting some nutrition when they're eating it, unlike chocolate chip cookies . . . !
3 cups flour
4 tsps baking powder
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cloves
3/4 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
3 large eggs
1 1/3 cups caned pumpkin (Don't throw the rest away! See glaze recipe below.)
1/3 cup sour cream
1/2 cup milk (The recipe called for 1%.)
2 cups fresh or frozen blueberries
Preheat oven to 325 (I used convection at 300). Coat a Bundt pan with cooking spray and dust with flour.
Mix first 7 ingredients (flour through cloves) in a bowl; set aside.
Beat butter in a mixer at medium speed until fluffy, about 1 minute. Gradually add sugars and vanilla, beating until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and sour cream and beat well. Beating at low speed, add flour mixture and milk alternately to batter, beginning and ending with flour mixture (I've never understood why that matters, but I did it!). Fold in blueberries.
Pour batter into prepared pan. Bake for 1 hour and 15 minutes (I did about 1 hour and 5 minutes) or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Place another wire rack upside down on top of cake and invert onto rack. Cool completely.
To prepare glaze, combine 1 cup sifted (Oops! I forgot to sift!) powdered sugar, 1 Tbsp canned pumpkin, 2 1/4 tsps milk, and 1/4 tsp vanilla extract. Stir until well blended. Drizzle over cooled cake.