Mama'S Blueberry Pound Cake
A moist, flavorful blueberry pound cake with tender blueberries embedded in a buttery vanilla batter, perfect for brunch, tea time, or special occasions.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- Use a mixer to cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add vanilla and lemon extract, beating until mixture is fluffy.
- Dredge blueberries with 1/4 cup of flour and set aside.
- Sift remaining flour with baking powder and salt.
- Fold the sifted dry ingredients into the batter until well blended.
- Gently stir in the floured blueberries.
- Pour batter into the prepared pan.
- Bake for approximately 1 hour and 10 minutes, or until a cake tester inserted into the center comes out clean.
- Remove from oven and place pan on a rack; cool in the pan for 10 minutes.
- Remove cake from pan and cool completely before serving.
Tips & Substitutions
For a lighter texture, make sure your butter is truly softened but not melted. You can substitute half of the butter with unsweetened applesauce for a lower-fat version. If fresh blueberries aren't available, frozen ones can be used; just add them directly to the batter without thawing. Also, consider adding a sprinkle of lemon zest for an extra citrus kick.
Serving Suggestions
Serve Mama's Blueberry Pound Cake with a dusting of powdered sugar on top or a dollop of whipped cream for added indulgence. It pairs beautifully with Bev'S Delicious Salad Dressing for a light meal. You can also enjoy it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place the wrapped cake in an airtight container and freeze for up to 2 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Blueberry Pound Cake contains roughly 328 calories, with 7g protein, 62g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin C (14% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare this cake a day in advance. Store it properly as mentioned in the storage section. The flavors will meld beautifully overnight, enhancing the taste. Just be sure to let it cool completely before wrapping it to maintain its texture.
What can I use instead of lemon extract?
If you don't have lemon extract, you can substitute it with an equal amount of fresh lemon juice or zest. Alternatively, vanilla extract can be used, but it will alter the flavor profile slightly. For a unique twist, consider using almond extract, which complements blueberries well.
How can I prevent the blueberries from sinking in the batter?
To prevent the blueberries from sinking in the cake, dredge them lightly in flour before adding them to the batter. This creates a barrier that helps them stay suspended during baking. Additionally, ensure your batter is thick enough to hold the fruit in place.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).