Blueberry Pound Cake

Blueberry Pound Cake

This cake is a summer tradition in my house. Coating the pan with butter and sugar gives the cake a thick, crunchy crust.

Blueberry Pound Cake
Serves 12
Write a review
  1. 8 ounces unsalted butter, softened, plus 1 tablespoon for the pan
  2. 15 ounces (2 cups) sugar, plus 3 tablespoons for the pan
  3. 15 ounces (3 cups) all-purpose flour, divided
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon kosher salt
  6. 4 large eggs
  7. 1 teaspoon vanilla extract
  8. 1 dry pint (10 ounces or about 2 cups) fresh blueberries
  9. Strawberries, optional for serving
  10. Whipped cream, optional for serving
  1. Heat oven to 325 degrees F. Heavily coat a tube bundt pan 1 tablespoon butter and 3 tablespoons sugar
  2. Whisk together 10 ounces (2 cups) all-purpose flour, baking powder, and salt. Set aside.
  3. Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, add the vanilla extract and beat for 3 minutes until fluffy. Add the flour mixture to butter mixture and combine on low speed. Do not overbeat.
  4. Combine the blueberries with the remaining 5 ounces (1 cup) all-purpose flour in ziptop bag and shake. Fold berry mixture into batter. Pour into prepared pan.
  5. Bake for 1 hour and 15 minutes or until probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for 15 minutes before depanning and cooling completely. Serve with strawberries and whipped cream.


Add yours

Comments are closed.