Blueberry Pumpkin Pound Cake

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 3/4 cup butter, softened
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla
• 3 large eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup sour cream
• 1/2 cup 1% low-fat milk
• 2 cups blueberries

Glaze

• 1 cup sifted powdered sugar
• 1 tablespoon canned pumpkin
• 2 1/4 teaspoons 1% low-fat milk
• 1/4 teaspoon vanilla

Directions

1. 1

   Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.

2. 2

   Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.

3. 3

   Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).

4. 4

   Add eggs, 1 at a time, beating well after each addition.

5. 5

   Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.

6. 6

   Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.

7. 7

   Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.