Blueberry Pound Cake

 

Have you ever wondered where the name “Pound Cake” comes from? No? Well I did. So what do we do when we don’t know the answer to something? Yeah we Google it. So from what I can tell from my Google searches is that Pound Cakes go all the way back to the 1700’s. It appears it got its name from the fact that they used to use 1 pound of flour, sugar, butter, and eggs. I would guess that the result is one huge pound cake or at least a very heavy one.

Well no need to worry. I am nowhere using that much of any of those ingredients. In the past, I have used a loaf pan to make my pound cakes but for this one, I used a tube pan. Which is also known as a bundt cake pan with a flat bottom. Don’t have one? No biggie. Just use whatever you got as long as it can handle all the batter with enough headroom to let the cake rise.

What I love about this pound cake recipe is the crunchy outside. This is mainly because of how we treat the pan before adding the batter. Sure you can cheat and just spray your pan but the results will vary. I would also strongly suggest you stick to fresh blueberries, sure you can substitute for the frozen kind but it may not turn as good.