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Blueberry Pound Cake

Blueberry Pound Cake

Cost $10.5, save $15

Source: Recommended by CookPal

  • 70 Min
  • 14 Servings
  • $10.5

INGREDIENTS

  • Dairy

    • 🧈 2 tablespoons unsalted butter, softened
    • 🧈 1 cup unsalted butter, softened

  • Sugar and Sweeteners

    • 2 ¼ cups white sugar, divided

  • Flour and Baking

    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 🧂 ½ teaspoon salt

  • Fruit

    • 2 cups fresh blueberries

  • Eggs

    • 🥚 4 large eggs

  • Extracts and Flavors

    • 1 teaspoon vanilla extract

STEPS

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.

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.

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.

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.

NUTRIENTS

Per 1 serving

🔥

386

Calories

  • 5
    Protein
  • 56
    Carbs
  • 17
    Fats

💡 Use fresh blueberries for better taste and texture.Coating the blueberries in flour prevents them from sinking to the bottom of the cake during baking.Let the cake cool properly to ensure it sets well before slicing.Serve with whipped cream or vanilla ice cream to enhance the flavor.