Ingredients
- 📌 3 cups all-purpose flour
- 📌 1 teaspoon baking powder
- 📌 1/2 teaspoon salt
- 📌 1 cup unsalted butter, softened
- 📌 2 cups granulated sugar
- 📌 4 large eggs
- 📌 1 teaspoon vanilla extract
- 📌 2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan or a 9×13-inch baking pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- Once cooled, you can serve the blueberry pound cake as is or with your desired toppings, such as whipped cream, powdered sugar, or a drizzle of lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 12 servings
- Calories: 385
- Sugar: 36g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Blueberry Pound Cake Recipe