Blueberry Pound Cake Mmmmm
Indulge in the rich, buttery decadence of this Blueberry Pound Cake Mmmmm—a show-stopping dessert that's brimming with juicy blueberries and a hint of vanilla in every bite. This classic pound cake features a perfectly balanced batter made with pantry staples like all-purpose flour, sugar, and butter, while the addition of whole milk ensures a tender, moist crumb. Fresh or frozen blueberries are delicately coated in flour to prevent sinking, resulting in bursts of fruity sweetness scattered throughout the cake. Baked to golden perfection in either a bundt or loaf pan, it’s ideal for brunches, celebrations, or even as an indulgent everyday treat. Serve it plain, dust it with a light layer of powdered sugar, or pair a slice with whipped cream for a truly decadent experience. This easy-to-make blueberry pound cake is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard bundt pan or a 9x5-inch loaf pan. Lightly dust with flour, then tap out the excess.
In a medium bowl, whisk together 3 cups of all-purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream 1 cup of unsalted butter and 2 cups of granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in 2 teaspoons of vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients in three stages, alternating with the 1 cup of whole milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
In a small bowl, toss 2 cups of blueberries with 1 tablespoon of flour to coat them. This will help prevent them from sinking during baking.
Gently fold the floured blueberries into the batter using a rubber spatula, taking care not to squish the berries.
Pour the batter evenly into the prepared pan, smoothing out the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover it with aluminum foil around the 45-minute mark.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
Slice and serve the blueberry pound cake as is, or dust with powdered sugar for an extra touch. Enjoy with coffee, tea, or a dollop of whipped cream!
Nutrition Facts
Calories |
5259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.6 g | 287% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 756.0 g | 275% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 453.3 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 538 mg | 41% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1412 mg | 30% | |
*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.
