Blueberry Pound Cake

Blueberry Pound Cake

This rich blueberry pound cake is easy to make in a Bundt pan with fresh juicy berries. Enjoy a slice for breakfast or à la mode for dessert.

Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
386 Calories

Recipe Instructions

Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.
Step 2
Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.
Step 3
Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Blueberry Pound Cake
Blueberry Pound Cake
Blueberry Pound Cake
Blueberry Pound Cake

Ingredients

  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 cup unsalted butter, softened
  • 2 cups fresh blueberries
  • 2 tablespoons unsalted butter, softened
  • 0.5 teaspoon salt
  • 2.25 cups white sugar, divided

Categories

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