Description
Moist blueberry pound cake brings Southern comfort to your dessert table with classic richness. Rich butter, fresh blueberries, and vanilla create a delightful treat that welcomes you to savor each tender, delectable slice.
Ingredients
Scale
Main Ingredients:
- 3 ¼ cups all-purpose flour
- 2 cups sugar
- 1 cup milk
- 4 cups fresh blueberries
- 3 eggs
Wet Ingredients:
- ¼ cup butter
Dry and Seasoning Ingredients:
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Allow unsalted butter and large eggs to warm to room temperature for approximately 30 minutes. Heat the oven to 325°F (165°C) and meticulously coat a 10-inch tube pan with butter or non-stick spray.
- Sift all-purpose flour, baking powder, and kosher salt together in a medium mixing bowl, creating a uniform dry ingredient base.
- Using an electric mixer, cream softened butter with granulated sugar at medium speed until the mixture transforms into a pale, airy consistency with soft peaks, requiring 5-7 minutes of consistent beating.
- Add eggs individually to the creamed butter-sugar mixture, blending thoroughly after each addition to ensure a smooth, homogeneous texture.
- Gently dust fresh blueberries with a small portion of the reserved flour mixture, which prevents the fruits from sinking during the baking process.
- Delicately fold the flour-coated blueberries into the cake batter using a spatula, then gradually incorporate whole milk until just combined, avoiding overmixing.
- Carefully pour the batter into the prepared tube pan, using a spatula to distribute evenly and create a level surface.
- Bake in the preheated oven for 60-75 minutes, monitoring the cake’s golden-brown exterior and internal doneness.
- Verify cake completion by inserting a clean wooden skewer or toothpick into the center; it should emerge without any raw batter clinging to it.
- Remove from oven and allow the cake to rest in the pan for 15 minutes, then gently loosen the edges with a thin knife or offset spatula before transferring to a wire cooling rack.
Notes
- Elevate your baking game with this foolproof blueberry pound cake that promises a moist, tender crumb bursting with fruity goodness.
- Room temperature ingredients are the secret weapon for creating a smooth, luxurious batter that bakes into a perfectly textured cake.
- Coating blueberries in flour prevents them from sinking to the bottom, ensuring delightful berry distribution in every slice.
- Slow and steady mixing prevents overworking the batter, which could lead to a tough, dense cake instead of a light, delicate treat.
- Cooling the cake properly helps it set and makes slicing easier, allowing you to showcase clean, beautiful pieces that are picture-perfect.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 301 kcal
- Sugar: 21g
- Sodium: 54mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg