Blueberry Pound Cake

There’s something truly special about a classic pound cake. Its rich, buttery flavor and dense, moist texture make it a beloved dessert that can be enjoyed any time of the year. Today, we’re diving into a delightful variation: a Blueberry Pound Cake that perfectly balances sweetness with a hint of tartness from fresh blueberries and lemon. This cake is a nod to the old-fashioned treats from bake sales and cherished family gatherings, and it’s sure to bring a touch of nostalgia to your kitchen.

Why You’ll Love This Recipe

This Blueberry Pound Cake is not only incredibly delicious but also remarkably easy to make. Its moist texture and vibrant flavor profile come from using fresh blueberries and the zest and juice of a lemon. Whether you enjoy it as a standalone treat or pair it with a scoop of ice cream, this cake is sure to become a staple in your recipe collection, especially during blueberry season.

Kitchen Equipment You’ll Need

• 10-inch tube pan
• Large mixing bowl
• Electric mixer
• Wooden skewer
• Wire rack
• Narrow metal spatula

Ingredients

• 1/2 cup butter
• 3 eggs
• 3-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups sugar
• 4 cups fresh blueberries
• 1 cup milk

Step-by-Step Instructions

1. Allow the butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan and set it aside.
2. In a large bowl, sift together the flour, baking powder, and salt, then set aside.
3. In a very large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until the mixture is well combined.
4. Beat in the eggs.
5. Stir the blueberries into the flour mixture.
6. By hand, stir the blueberry mixture into the butter mixture.
7. Stir in the milk just until combined.
8. Spread the batter in the prepared pan.
9. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near the center comes out clean.
10. Cool on a wire rack for 15 minutes.
11. Loosen the cake from the edge of the pan with a narrow metal spatula and remove the cake from the pan.
12. Cool completely on the wire rack.

Tips for Success

To ensure your pound cake turns out perfectly, make sure your butter and eggs are at room temperature. This helps the ingredients combine more smoothly, resulting in a better texture. Be careful not to overmix the batter after adding the blueberries and milk to maintain the cake’s tenderness.

Additional Tips and Variations

This cake is delightful on its own, but you can enhance it by adding a touch of lemon zest or a few handfuls of white chocolate chips. For a colorful twist, try mixing in some raspberries along with the blueberries.

Nutritional Highlights (Per Serving)

Details will vary based on portion sizes and specific ingredient brands, but generally, this cake is a rich source of carbohydrates and sugars, with a moderate amount of fats and proteins.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries? Yes, you can use frozen blueberries, but be sure to thaw and drain them well before adding to the batter to avoid excess moisture.

How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for longer storage.

Can I make this cake gluten-free? You can try using a gluten-free flour blend, but results may vary depending on the brand and ingredients used.

Conclusion

There you have it—a Blueberry Pound Cake that’s as delightful as it is easy to make. I invite you to try this recipe and experience the comforting flavors and textures it offers. If you do give it a go, please share your results and any creative twists you add. Happy baking!