Blueberry Pound Cake
Blueberry Pound Cake is a rich, buttery cake with sweet blueberries scattered throughout and a hint of vanilla. It’s a simple, classic dessert that everyone will love.
Servings: 8 slices
Preheat your oven to 325°F. Coat the inside of a loaf pan with shortening or butter and lightly dust with flour.
Sift together the flour, baking powder and salt and mix well. Set aside.
Cream the butter in an electric mixer fitted with a paddle until light, about 3-4 minutes. Gradually add the sugar and beat until fluffy.
Add the eggs one at a time, then the vanilla extract, scraping down the sides of the bowl as needed until evenly blended.
Gradually add all but 1 tablespoon of the flour mixture until just combined. Do not over mix.
Gently toss the blueberries in the remaining flour then carefully fold in the blueberries and any loose flour with a spoon or silicone spatula.
Pour the batter into the prepared pan.
Bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean. Let cool before removing from the pan.
Slice and serve.
Tips and Techniques
** Nutritional information is an estimate and may vary
- Double the recipe if using a bundt pan.
- Measure flour by gently “fluffing” the flour in its container, then spooning it into a measuring cup with out packing. Overfill the cup some, then use the back of a butter knife to level it off.
- Do not open the oven door until the minimum bake time has passed. Then check the pound cake with a toothpick. If a crack forms in the center (normal), it may appear wet. This is not an indicator of cake doneness.
- Store leftovers tightly covered at room temperature. Use within 5 days for best results. Do not refrigerate this cake, as it will loose some of its flavor and the texture may change.
Serving: 1slice | Calories: 434kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 113mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 854IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg