Hello friends this time we will write How to Prepare Perfect Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze easy to follow. Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze. Cream cheese makes this pound cake recipe extra moist. Blueberries and cream cheese are mixed into a yellow cake mix and baked in a Bundt pan.

Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze Mix in the powdered sugar and Orange zest, being careful not to add too much zest. Lemon and Sour Cream Loaf Cake with Lemon Glaze. Beat sugar, margarine and cream cheese in large bowl until fluffy.

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Ingredients Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze namely:

Provide of Cake.
You need 1/2 cup of butter or margarine.
Provide 4 oz of cream cheese.
You need 1/2 tsp of vanilla extract.
You need 2 cup of granulated sugar.
You need 1/4 cup of packed brown sugar.
Take 4 large of eggs.
Provide 2 1/4 cup of all purpose flour.
Take 1 tsp of baking powder.
Prepare 1/2 tsp of baking soda.
You need 1 dash of salt (unless using unsalted butter - use 1/4 tsp.).
Prepare 1/2 of orange (the zest only).
You need 1/2 cup of Greek Yogurt, Blueberry (optional peach or vanilla).
Take 1 1/4 cup of diced peaches (frozen,fresh, or canned) I used frozen.
Prepare 1 cup of fresh or frozen blueberries (prefer fresh).
Prepare of Glaze.
You need 4 oz of cream cheese.
Take 1/2 of Orange, zest and juice.
Prepare 2 tbsp of milk.
You need 1/2 cup of powdered sugar (icing sugar). Beat in lemon juice, vanilla, lemon extract, orange extract and salt. Add eggs, one at a time, beating after each addition. Easy Blueberry Ricotta Cake with lemon glaze is perfect served as a coffee or breakfast cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.

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Steps make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze

After all the ingredients are ready, here are 11 steps guides how to make them.

Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan or bundt pan and set aside..
Beat butter, cream cheese, and vanilla extract at medium speed for about 2 minutes or until creamy..
Gradually add the granulated sugar add well as the brown sugar, and beat for 5 to 7 minutes. Add the eggs one at a time, making sure each one is combined before adding the next one, then after the eggs are combined add the juice of a half of an Orange as well as the zest and mix thoroughly..
Add in the Yogurt and beat until combined..
Sift together the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended..
Gently fold in the diced peaches and the blueberries. Please note if using frozen blueberries to make sure to drain off all the excess juice just to keep the dye from running in the cake, and flour them before folding them in..
Pour into the prepared pan and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Cake is done when toothpick inserted comes out clean..
If cake is done but not brown on top you can increase the heat to 350 and leave in for 5 more minutes..
Cool in the pan for 15 minutes remove and cool completely on wire rack..
For the glaze, Beat or mix the cream cheese and juice from the Orange until creamy. Mix in the powdered sugar and Orange zest, being careful not to add too much zest. Add 1 tablespoon of milk at a time to achieve desired consistency for drizzling the Cream Cheese Glaze onto the cake..
If the glaze is too loose you can put it in the fridge to thicken it up, or add more powdered sugar..

We love blueberry desserts like our popular Blueberry Lemon Cake, epic Blueberry Pie, or loaded Blueberry Crumble. This blueberry ricotta cake does not disappoint. Each bite of this Lemon Blueberry Pound Cake is irresistible! This is a wonderful cake to make for Spring and Summer get togethers or all year round! If you love berry cakes like these, definitely check out my Strawberry Pound Cake, my Blueberry Orange Pound Cake or my Strawberry Crumble Coffee Cake.

While cooking many experience failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be selected clean. For more details, please see tips cook Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze so that get perfect results.

Tips

Action in the kitchen that is often done by everyone, but not everyone has talent in cooking. Some things we need to pay attention to when cooking produces artificial results that are delicious, what are those?

Assignment ingredients Cake, butter or margarine, cream cheese, vanilla extract, granulated sugar, packed brown sugar, eggs, all purpose flour, baking powder, baking soda, salt (unless using unsalted butter - use 1/4 tsp.), orange (the zest only), Greek Yogurt, Blueberry (optional peach or vanilla), diced peaches (frozen,fresh, or canned) I used frozen, fresh or frozen blueberries (prefer fresh), Glaze, cream cheese, Orange, zest and juice, milk, powdered sugar (icing sugar), will affect the cooking results. Determination as many as 20 fresh ingredients will be very good because the reserves nutrition is still very good.
Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan or bundt pan and set aside.. Then, Beat butter, cream cheese, and vanilla extract at medium speed for about 2 minutes or until creamy.. Next, Gradually add the granulated sugar add well as the brown sugar, and beat for 5 to 7 minutes. Add the eggs one at a time, making sure each one is combined before adding the next one, then after the eggs are combined add the juice of a half of an Orange as well as the zest and mix thoroughly.. Remember, Add in the Yogurt and beat until combined.. Dont forget, Sift together the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.. Dont forget, Gently fold in the diced peaches and the blueberries. Please note if using frozen blueberries to make sure to drain off all the excess juice just to keep the dye from running in the cake, and flour them before folding them in.. Then, Pour into the prepared pan and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes. Cake is done when toothpick inserted comes out clean.. Dont forget, If cake is done but not brown on top you can increase the heat to 350 and leave in for 5 more minutes.. Dont forget, Cool in the pan for 15 minutes remove and cool completely on wire rack.. Then, For the glaze, Beat or mix the cream cheese and juice from the Orange until creamy. Mix in the powdered sugar and Orange zest, being careful not to add too much zest. Add 1 tablespoon of milk at a time to achieve desired consistency for drizzling the Cream Cheese Glaze onto the cake.. After that, If the glaze is too loose you can put it in the fridge to thicken it up, or add more powdered sugar.. Next, This recipe consists of 11 steps. This is done in order to produce food which has nutritional quality and maturity dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Peach and Blueberry Citrus Pound Cake with Citrus Cream Cheese Glaze correctly. Good luck … !!!