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Print this Recipe    Blueberry Cream

Blueberry Cream Cake

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
3 large eggs
1 1/2 cups blueberries
1 1/2 cups whipping cream

Heat oven to 350 degrees. Grease a 9-inch tube pan or springform
pan fitted with a center tube.

Combine flour, both sugars, baking powder, lemon rind and spices
in large bowl of an electric mixer. Blend on low speed. Add eggs
and mix on low speed. Add the cream; increase to high speed and
mix until light, about 2 min. Fold in blueberries with a rubber
spatula.

Transfer to prepared pan. Bake until a toothpick inserted in the
center comes out clean, 50 to 55 minutes. Cool in pan 5 minutes,
then remove from pan. Cool on wire rack.

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