Wonderful Blueberry Pound Cake
Delight in the timeless charm of this Wonderful Blueberry Pound Cake, a buttery and moist dessert bursting with juicy blueberries and the bright aroma of freshly grated lemon zest. Perfectly balanced with just the right amount of sweetness, this classic pound cake gets its tender crumb from creamy unsalted butter and a touch of whole milk. The blueberries are lightly coated in flour to prevent sinking, ensuring every slice is dotted with their vibrant flavor. Ready in under two hours, this easy-to-follow recipe is ideal for brunches, afternoon tea, or as a delectable dessert for any occasion. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream for an indulgent treat. Your kitchen will be filled with the irresistible scent of this homemade blueberry loaf! Perfect for blueberry lovers and baking enthusiasts alike, this recipe is a must-try.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 325°F (165°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 softened butter and sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and lemon zest.
In a small bowl, toss the blueberries with 2 tablespoons of flour to coat them lightly. This helps prevent the berries from sinking to the bottom of the cake while baking.
Gently fold the floured blueberries into the batter, taking care not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Slice and serve. Enjoy your Wonderful Blueberry Pound Cake!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 89 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.
