Blueberry Pound Cake174 Reviews
- Prep: 20 min
- Cook: 1 hr 10 min
- Ready In: 1 hr 30 min
“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.'” - by dcbeck46
Original recipe yields 1 - 10 inch tube pan
- 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.
- 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.
- 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.
Amount Per Serving (16 total)
- 338 cal
- 14.5 g
- 48.8 g
Based on a 2,000 calorie diet
Reviews (174)Rate This Recipe
"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 voila, it ..." See morecame out easily and the sugar made an amazing crunchy crust. I took it to work and got rave reviews, people couldn't believe how moist it was, and that the berries had been frozen. I'll make it again and again and again."
"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 it came..." See more out perfect."
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