Blueberry Pound Cake Recipe

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1. Preheat the Oven 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or cooking spray. 

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2. Prepare Dry Ingredients 

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt until well combined. Set aside. 

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3. Cream Butter and Sugar 

In a separate large mixing bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes. 

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4. Incorporate Eggs and Vanilla 

Add 4 large eggs, one at a time, to the creamed butter and sugar mixture, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract until combined. 

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5. Combine Dry and Wet Ingredients  

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake. 

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6. Fold in Blueberries  

Gently fold in 1 cup of fresh or frozen blueberries into the batter until evenly distributed. If using frozen blueberries, you can toss them in a little flour beforehand to prevent them from sinking to the bottom of the cake. 

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7. Transfer Batter to Pan   

Pour the batter into the prepared loaf pan and spread it out evenly with a spatula. 

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8. Bake 

Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. 

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