This delicious blueberry pound cake can be baked in a tube cake pan or Bundt pan. Top the cake with a basic vanilla icing (see below) or lemon glaze or dust with powdered sugar just before serving.
Use fresh or frozen and well-drained blueberries in the cake. Tossing the berries in flour helps keep them from sinking as the cake bakes.
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour, divided
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 pint fresh blueberries or 2 cups frozen blueberries, thawed and drained
Preheat oven to 325° F (165° C/Gas 3). Grease and flour a Bundt cake pan or tube cake pan.
In a mixing bowl with an electric mixer, cream the softened butter with the sugar. Add the eggs one at a time, beating well after each addition. Beat until light and fluffy; beat in the vanilla.
Sift 2 cups flour, salt and baking powder together. Add the sifted ingredients to creamed mixture and beat until well blended.
Dredge berries in remaining flour.
Gently fold floured berries into the batter. Spread the batter in the prepared baking pan.
Bake for 1 hour and 15 minutes, or until it tests done. A toothpick inserted in the center of the cake should come out clean.
Optional Vanilla Glaze
In a mixing bowl combine 1 tablespoon of melted butter, 2 cups of confectioners' sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk, or enough to make the icing thin enough to drizzle over the cake. Blend well and drizzle over the cooled cake.
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