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Easy Blueberry Pound Cake Recipe

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Lemon Blueberry Pound Cake Chef in Training
Lemon Blueberry Pound Cake Chef in Training from www.chef-in-training.com

Description

This easy blueberry pound cake recipe will satisfy your cravings for something sweet and fruity. The moist and buttery pound cake is studded with juicy blueberries, making it a perfect dessert or breakfast treat. It's simple to make, requiring only a few ingredients and basic equipment. Whether you're an experienced baker or a newbie, this recipe is guaranteed to impress.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 1 hour and 10 minutes.

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh blueberries

Equipment

  • Stand mixer or hand mixer
  • 9x5 inch loaf pan
  • Parchment paper
  • Medium bowl
  • Spatula
  • Cooking spray

Method

  1. Preheat oven to 325°F. Grease and line a 9x5 inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Mix until just combined.
  6. Gently fold in blueberries.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove from the oven and let cool in the pan for 10 minutes.
  10. Turn out onto a wire rack to cool completely.

Notes

This blueberry pound cake can be stored at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Nutrition Info

One slice of blueberry pound cake (1/12 of the loaf) contains approximately:
  • Calories: 440
  • Total Fat: 21g
  • Saturated Fat: 12g
  • Cholesterol: 125mg
  • Sodium: 230mg
  • Total Carbohydrates: 58g
  • Dietary Fiber: 1g
  • Sugars: 36g
  • Protein: 6g

Recipes FAQ

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries instead of fresh ones. However, make sure to thaw them and drain any excess liquid before adding them to the batter.

Can I use other types of fruit instead of blueberries?

Yes, you can use other types of fruit, such as raspberries or strawberries, in this recipe. Just make sure to adjust the amount of sugar accordingly.

Can I add nuts to the batter?

Yes, you can add chopped nuts, such as pecans or walnuts, to the batter for extra crunch and flavor.

Recipe Tips

  • Make sure your butter is softened to room temperature before starting the recipe. This will ensure a smooth and creamy batter.
  • Do not overmix the batter after adding the flour mixture. Overmixing can result in a tough and dense cake.
  • If you don't have sour cream, you can substitute with plain Greek yogurt or buttermilk.
  • To prevent the blueberries from sinking to the bottom of the cake, toss them with a tablespoon of flour before folding them into the batter.
  • You can dust the top of the cake with powdered sugar before serving for a pretty presentation.

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