This Blueberry Pound Cake is a classic dessert that combines the richness of a buttery pound cake with the freshness of plump blueberries. It’s perfect for any time of day, whether served as a sweet breakfast, an afternoon snack, or a comforting dessert after dinner. The cake’s golden crust and tender crumb make it visually appealing and irresistibly delicious, while the vibrant blueberries add a burst of flavor and a touch of natural sweetness. This recipe strikes the perfect balance between simplicity and elegance, making it a favorite for both casual family gatherings and special occasions.
The process begins with creaming butter and sugar to create a light and airy base, ensuring a moist and fluffy cake. Eggs are incorporated one at a time for a smooth and cohesive batter. Fresh blueberries are tossed in flour before being gently folded into the mixture, preventing them from sinking to the bottom and evenly distributing their juicy goodness throughout the cake. Milk is then added for a soft texture, with care taken to avoid overmixing, which could toughen the cake.
Why You’ll Love This Recipe:
• Packed with Blueberries: Every bite is filled with fresh, juicy blueberries.
• Velvety Texture: The creamed butter and sugar create a smooth and tender crumb.
• Simple Yet Elegant: Easy to make and ideal for any occasion.
Ingredients
• Cake:
• ½ cup butter, room temperature
• 3 eggs, room temperature
• 3 ½ cups all-purpose flour, sifted
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 cups sugar
• 4 cups fresh blueberries (coated with a little flour to prevent sinking)
• 1 cup milk
Instructions
Step 1: Prep Work
1. Bring the butter and eggs to room temperature (about 30 minutes).
2. Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan thoroughly.
Step 2: Dry Ingredients
1. Sift together the flour, baking powder, and salt in a large bowl. Set aside.
Step 3: Cream the Butter and Sugar
1. In a mixing bowl, cream the butter and sugar on medium speed for 5-7 minutes until light and fluffy.
Step 4: Add the Eggs
1. Add the eggs one at a time, mixing well after each addition to ensure a smooth, well-blended batter.
Step 5: Fold in Blueberries
1. Toss the blueberries with a small amount of the flour mixture to coat them evenly.
2. Gently fold the coated blueberries into the creamed butter mixture by hand.
Step 6: Incorporate the Milk
1. Gradually stir in the milk, mixing just until combined. Avoid overmixing to maintain a tender cake texture.
Step 7: Bake the Cake
1. Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake for 60-75 minutes, checking for doneness around 60 minutes. Insert a skewer or toothpick into the center—if it comes out clean, the cake is done.
Step 8: Cool and Serve
1. Allow the cake to cool in the pan on a wire rack for 15 minutes.
2. Loosen the edges with a spatula, then invert the cake onto the wire rack to cool completely.
Tips
• Flouring the Blueberries: This ensures they don’t sink to the bottom of the cake.
• Check Doneness Early: Ovens vary, so start checking at the 60-minute mark.
• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
This Blueberry Pound Cake is a delightful treat that’s sure to impress!
