Blueberry Pound Cake

Prep: 20 mins

Cook: 75 mins

Total: 95 mins

Servings: 12 servings

If you are lucky enough to live in an area where blueberry picking is a traditional summer activity, then this recipe is a great way to use up your bounty. The buttery pound cake is studded with juicy blueberries, perfect for a breakfast treat, afternoon snack, or delicious dessert. 

The cake can be baked in a tube cake pan or Bundt pan. You can serve the cake as is, or top with a basic vanilla icing or simply dust with powdered sugar just before serving.

If you have gone blueberry picking and need a few more recipes, or if you’d like to try something similar to this pound cake but slightly different, a blueberry yellow cake is a good choice. Or, perhaps you are in the mood for a muffin—perfect blueberry muffins or blueberry cream cheese muffins are both great options.

Ingredients

• 1 cup (2 sticks) butter (softened)
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour (divided)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 pint fresh blueberries (or 2 cups frozen blueberries; thawed and drained)

Steps to Make It

1. Gather the ingredients.

2. Preheat oven to 325 F/165 C. Grease and flour a Bundt cake pan or tube cake pan.

3. In a mixing bowl with an electric mixer, cream the softened butter with the sugar.

4. Add the eggs one at a time, beating well after each addition. Beat until light and fluffy. Add and mix in the vanilla.

5. Sift 2 cups flour, salt, and baking powder together.

6. Add the sifted ingredients to creamed mixture and beat until well blended.

7. In a medium bowl, dredge berries in remaining 1/2 cup flour.

8. Gently fold floured berries into the batter. Spread the batter in the prepared baking pan.

9. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Tips

• Don't skip the step of tossing the berries in flour—this helps keep them from sinking as the cake bakes.
• If you can't find fresh blueberries, you can use frozen. Just be sure to drain them well with several rinses of cold water; otherwise, the juice could add too much moisture to the cake and will tinge the batter purple.

Recipe Variation

• For an added sweet outer crust, coat the pan with butter and sugar before pouring in the batter.
• Drizzle a vanilla glaze over the cake when done. To make, combine 1 tablespoon of melted butter, 2 cups of confectioners' sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk (or enough to make the icing thin enough to pour over the cake). Blend well and drizzle over the cooled cake.

Nutrition Facts
Servings: 12
Amount per serving
Calories	336
% Daily Value*
Total Fat 18g	24%
Saturated Fat 10g	52%
Cholesterol 116mg	39%
Sodium 190mg	8%
Total Carbohydrate 41g	15%
Dietary Fiber 1g	3%
Protein 4g
Calcium 55mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.