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If you are lucky enough to live in an area where blueberry picking is a traditional summer activity, then this recipe is a great way to use up your bounty. The buttery pound cake is studded with juicy blueberries, perfect for a breakfast treat, afternoon snack, or delicious dessert.
The cake can be baked in a tube cake pan or Bundt pan. You can serve the cake as is, or top with a basic vanilla icing or simply dust with powdered sugar just before serving.
If you have gone blueberry picking and need a few more recipes, or if you’d like to try something similar to this pound cake but slightly different, a blueberry yogurt cake is a good choice. Or, perhaps you are in the mood for a muffin—perfect blueberry muffins or blueberry cream cheese muffins are both great options.
This is one of my favorite desserts to make when we are having our monthly book club meetings during the warmer months as well. All of my girlfriends sit and wait for me to show up, just because they know what’s about to come through the door. If they were only that excited just to see me! I’m thrilled to serve something that everyone likes though. It’s nice to hear the compliments when you’ve come up with a good one! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Moist, Delicious Pound Cake Recipe Packed with Fresh Blueberries!”
It’s getting to be that time of the year again… take advantage of all the fresh fruits you can find!
To Make this Recipe You’Il Need the following ingredients:
BLUEBERRY POUND CAKE RECIPE
BLUEBERRY POUND CAKE
The cake can be baked in a tube cake pan or Bundt pan. You can serve the cake as is, or top with a basic vanilla icing or simply dust with powdered sugar just before serving.
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
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.
This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries. Oooh, that would be pretty..
