BLUEBERRY POUND CAKE

Blueberry Pound Cake is a rich, buttery cake with a hint of vanilla and luscious blueberries strewn throughout. It’s a traditional, easy dessert that everyone will enjoy.

When you talk of delicious for-all cake recipes, then you talk of this blueberry poundcake. My mum made these for us as kids, and now I make them for my kids, and they can’t get enough of them.

This traditional American cuisine has become a household staple, and I just can’t get enough of it. It’s really easy to make too, using common pantry items.

Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8 slices

INGREDIENTS:

1.5 cups of all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter (room temperature and very soft)
1 cup granulated sugar
4 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup blueberries

DIRECTIONS:

Step 1: Preheat the oven to 325 degrees Fahrenheit. Lightly flour the inside of a loaf pan after coating it with shortening or butter. Combine the flour, baking powder, and salt in a sifter and whisk to combine thoroughly. Remove the item from circulation.

Step 2:  In a stand mixer fitted with a paddle attachment, cream the butter for 3-4 minutes, or until light and fluffy. Gradually add the sugar and continue beating until the mixture is light and fluffy.

Step 3: One at a time, add the eggs, then the vanilla extract, scraping down the sides of the bowl as needed until evenly combined. Add all of the flour mixture, except 1 tablespoon, in a slow, steady stream until mixed. Avoid over mixing the ingredients.

Step 4: Toss the blueberries gently in the remaining flour, then use a spoon or silicone spatula to fold in the blueberries and any loose flour. Pour the batter into the pan that has been prepared.

Step 5: Preheat oven to 350°F and bake for 70-90 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from the pan. Cut into slices and serve.

Tips:

•If using a bundt pan, double the recipe.
•Flour is measured by gently “fluffing” it in its container before spooning it into a measuring cup without packing it. Overfill the cup slightly, then level it with the back of a butter knife.
•Wait until the minimum baking time has passed before opening the oven door. Then use a toothpick to examine the pound cake. It may appear damp if a crack appears in the center (this is typical). This isn’t a sign that the cake is done.
•Keep leftovers at room temperature, well covered. For optimal effects, use within 5 days. This cake should not be refrigerated because it will lose some flavors, and the texture may alter.

Nutritional Facts:

Per serving
Calories: 434kcal
Carbohydrates: 46g
Protein: 6g
Fat: 26g
Cholesterol: 154mg
Sodium: 113mg
Potassium: 131mg