Better Than Starbucks Bluberry Pound Cake
Transport your taste buds to a café-level indulgence with this irresistible 'Better Than Starbucks Blueberry Pound Cake.' Bursting with the vibrant sweetness of fresh blueberries and the zesty brightness of lemon, this moist and buttery pound cake strikes the perfect balance between decadent and refreshing. Made with pantry staples like creamy unsalted butter, pure vanilla extract, and all-purpose flour, this homemade version skips the preservatives while delivering bakery-quality results. A clever tip of tossing blueberries in flour ensures they stay perfectly suspended in the velvety batter, preventing any sinking mishaps. Best of all, the aroma of this cake as it bakes in your oven will have your kitchen smelling utterly divine. Easy to slice and ideal for brunch, dessert, or a luxurious snack with your morning coffee, this recipe truly lives up to its name – better than store-bought!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 300 grams granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon lemon zest
- 300 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 200 grams fresh blueberries
- 2 teaspoons all-purpose flour (for blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
In another small bowl, toss the blueberries with the 2 teaspoons of flour to prevent them from sinking to the bottom of the cake.
Gently fold the blueberries into the batter using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 55 minutes to avoid overbaking.
Let the pound cake cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 300.1 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
