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.
Blueberry Pound CakePrint Pin Rate
- 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.
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.