This blueberry pound cake is made with fresh, juicy berries and baked in a Bundt pan. Enjoy a sweet slice for breakfast, with afternoon tea, or with ice cream for dessert.
Ingredients
- unsalted butter: 2 Tbsp (softened)
- ¼ cups white sugar: 2 piece (divided)
- all-purpose flour: 3 cups
- baking powder: 1 tsp
- salt: 0.5 tsp
- blueberries: 2 cups (fresh)
- unsalted butter: 1 cup (softened)
- eggs: 4 piece
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.
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Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.
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Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
