|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||24%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||3%|
|*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.|
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 yogurt 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.
- 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)
Gather the ingredients.
Preheat oven to 325 F/165 C. Grease and flour a Bundt cake pan or tube cake pan.
In a mixing bowl with an electric mixer, cream the softened butter with the sugar.
Add the eggs one at a time, beating well after each addition. Beat until light and fluffy. Add and mix in the vanilla.
Sift 2 cups flour, salt, and baking powder together.
Add the sifted ingredients to creamed mixture and beat until well blended.
In a medium bowl, dredge berries in remaining 1/2 cup flour.
Gently fold floured berries into the batter. Spread the batter in the prepared baking pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- 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.
- 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.