🫐 Blueberry Pound Cake
Blueberry pound cake is a dense, moist, buttery cake studded with fresh or frozen blueberries. It’s perfect for breakfast, dessert, or afternoon tea.
🧾 Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk or buttermilk
- 1½ cups blueberries (fresh or frozen, toss frozen with 1 tbsp flour)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice or milk
👩🍳 Instructions
1️⃣ Preheat oven
- Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2️⃣ Cream butter and sugar
- Beat butter and sugar until light and fluffy.
3️⃣ Add eggs and vanilla
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4️⃣ Combine dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
5️⃣ Alternate dry and wet
- Add flour mixture and milk alternately to the butter mixture, starting and ending with flour. Mix until just combined.
6️⃣ Fold in blueberries
- Gently fold in blueberries to prevent breaking them.
7️⃣ Bake
- Pour batter into prepared pan.
- Bake 60–70 minutes, or until a toothpick comes out clean.
8️⃣ Cool and glaze
- Cool in pan 10 minutes, then transfer to a wire rack.
- Optional: drizzle with powdered sugar glaze.
🌟 Tips
- Toss blueberries with flour to prevent them from sinking to the bottom.
- Use fresh berries for best flavor; frozen works fine if properly coated with flour.
- Let the cake cool completely before slicing for clean pieces.
I can also provide:
🫐 Mini blueberry pound cakes (muffin-size)
🍋 Blueberry lemon pound cake with glaze
⏱️ Quick 1-bowl blueberry pound cake
