Mary'S Blueberry Pound Cake
A moist, buttery pound cake studded with fresh blueberries, finished with a delicate splash of vanilla—perfect for brunch, afternoon tea, or a sweet family gathering.
Ingredients
Instructions
- Coat a 10‑inch tube pan with 2 tablespoons oleo.
- Press 1/4 cup sugar into the oleo coating.
- Cream 1 cup oleo and 2 cups sugar until fluffy; add eggs one at a time, beating well after each addition.
- Add vanilla and sift 2 1/2 cups plain flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; gradually fold into the creamed mixture.
- Coat blueberries with 1/2 cup flour and fold them into the batter.
- Pour batter into the prepared pan.
- Bake at 325°F for 1 hour and 10 minutes.
- Cool in the pan for 10 minutes, then remove and serve.
Tips & Substitutions
For optimal results, ensure all ingredients are at room temperature before starting. You can substitute oleo with unsalted butter; just be sure to adjust the salt accordingly. If you want a different flavor profile, consider adding lemon zest or almond extract. To prevent blueberries from sinking, coat them in flour before folding into the batter. This technique is used in many American recipes.
Serving Suggestions
This blueberry pound cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Tea Party Lemon Bread for a refreshing contrast. Consider adding a side of fresh fruit or a drizzle of blueberry sauce for an elegant presentation.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the pound cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Blueberry Pound Cake contains roughly 463 calories, with 6g protein, 78g carbohydrates, and 5g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 961mg per serving (42% of the Daily Value).
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 use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. However, do not thaw them before adding to the batter to prevent excess moisture. Coat them in flour as you would with fresh blueberries to help maintain their shape during baking.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the pound cake. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick has wet batter on it, bake for an additional 5-10 minutes and check again.
Can I make this recipe in advance?
Absolutely! This blueberry pound cake can be made a day ahead of time. In fact, letting it sit overnight enhances the flavors. Just wrap it tightly in plastic wrap once it has completely cooled to maintain its moisture and freshness.
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).