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

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

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.