Description
This Blueberry Pound Cake is the perfect combination of moist, buttery cake and juicy, sweet blueberries. It’s a simple yet flavorful dessert that’s ideal for any occasion, whether you’re serving it for brunch or as an afternoon treat with tea. The light crumb and burst of fresh berries make it a crowd-pleaser.
Ingredients
Scale
- 1/2 cup butter, at room temperature
- 3 eggs, at room temperature
- 3 1/2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups sugar
- 4 cups fresh blueberries, coated with flour to prevent sinking
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the sifted flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the floured blueberries, being careful not to break them.
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- If you want a lighter cake, you can substitute half of the butter with Greek yogurt or sour cream.
- For extra flavor, add a teaspoon of vanilla extract or lemon zest to the batter.
- This cake can also be served with a dusting of powdered sugar or a simple glaze for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Keywords: Blueberry Pound Cake, Blueberry Cake, Fresh Blueberry Dessert, Pound Cake, Easy Cake Recipes, Summer Cake, Berry Cake