Blueberry Pound Cake

Blueberry Pound Cake

222
dcbeck46 1

"Wild berries were a source of amazement to colonists, captain john smith, spoke of 'Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.'"

Ingredients

1 h 30 m {{adjustedServings}} servings 338 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter Pour batter into prepared pan.
  3. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

222
  1. 263 Ratings

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Amazing! I followed the recipe exactly, using frozen blueberries that I did not defrost prior to adding. I was skeptical about the sugar in the pan, afraid the cake would stick or burn, but voil...

This cake was fantastic!! I was a little worried at first because the batter was rather thick but it turned out soo moist. Instead of using butter to grease the pan, I used nonstick spray and i...

Delicious. . . add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation!