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Course: Sweets
Keyword: Baking, Blueberry Pound Cake, Brunch, Comfort Food, Desserts, Summer

Blueberry Pound Cake

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 10 servings
Breakfast cakes are some of the best cakes, and this moist, rich blueberry pound cake is a prime example. After all, it contains eggs, dairy, flour, and fruit, not to mention a crisp, sugary crust.
Serve a thick slice, toasted golden brown, slathered with butter and sprinkled with sea salt, alongside a steamy cup of joe and go forth into your day knowing that no matter what comes your way, you've got your cake in.
Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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  • 17 tablespoons unsalted butter, softened, divided
  • 2 cups plus 3 tablespoons granulated sugar, divided
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries

Specialized Hardware

  • Bundt pan
  • Probe thermometer
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 10 servings

Procedure

  • Heat the oven to 325ºF. Coat a bundt pan with 1 tablespoon (13 grams) of the butter and sprinkle with 2 tablespoons (26 grams)of the sugar. Cover the pan tightly with plastic wrap and shake. Place the pan in the refrigerator.
  • Whisk together 2 1/2 cups (332 grams) of the flour, the baking powder, and salt, in a medium bowl. Set aside.
  • 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, scrape down the sides of the bowl, add the vanilla extract, and beat until fluffy, 1 to 2 minutes. Reduce the speed to low, then add the flour mixture to the butter mixture and combine. Do not overbeat.
  • Combine the blueberries with the remaining 1/2 cup (68 grams) of all-purpose flour in a zip-top bag and shake. Fold the berry and flour mixture into the batter and pour into the prepared pan.
  • Bake for 1 hour and 15 minutes or until a probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for at least 15 minutes before depanning and cooling completely.
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