This Blueberry Pound Cake is delicious! It is moist and bursting with blueberries. If you are a blueberry lover this is a cake for you.
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 1700s. 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. Don’t you worry though, this Blueberry Pound Cake doesn’t use a pound of anything!
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 Blueberry 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.
If you haven’t already, make sure you check out my other Cake & Cupcake recipe here, especially my super popular Shirley Temple Bundt Cake.
How to make Blueberry Pound Cake.
1- Preheat oven to 325°F. Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Set aside.
2- In a bowl, combine together 2 3/4 cups flour, baking powder, and salt. Set aside.
3- In a large mixing bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4- Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
5- Pour batter into the prepared pan. Bake for 70 to 80 minutes or until a toothpick comes out clean.
6- Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Blueberry Pound Cake
Ingredients
- 2 Tbsp Unsalted Butter
- 2 3/4 Cups All Purpose Flour
- 1/2 Tsp Salt
- 2 Cups White Sugar
- 1 Tsp Vanilla Extract
- 1/4 Cup All Purpose Flour
- 1/4 Cup White Sugar
- 1 Tsp Baking Powder
- 1 Cup Unsalted Butter
- 4 Egg(s)
- 2 Cups Fresh Blueberries
how to make this recipe
- Preheat oven to 325°F. Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Set aside.
- In a bowl, combine together 2 3/4 cups flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
- Pour batter into the prepared pan. Bake for 70 to 80 minutes or until a toothpick comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
This cake is delicious! It is moist and bursting with blueberries. If you are a blueberry lover this is a cake for you.
Thanks!