Mrs. Virginia'S Blueberry Pound Cake
A moist and flavorful blueberry pound cake with a dense crumb, perfect for dessert or teatime, showcasing fresh blueberries and buttery richness.
Ingredients
Instructions
- Grease a 10-inch tube pan with 2 tablespoons of butter.
- Sprinkle the pan with 1/4 cup sugar and set aside.
- Cream 1 cup plus 2 tablespoons of butter with 2 1/4 cups of sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the creamed mixture, mixing just until combined.
- Gently fold in 2 cups of well-drained blueberries.
- Pour the batter into the prepared pan, spreading evenly.
- Bake at 350°F (175°C) for approximately 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until very fluffy. If fresh blueberries are unavailable, you can substitute with frozen blueberries, but do not thaw them before adding to the batter to prevent color bleeding. Consider adding a teaspoon of lemon zest to enhance the flavor, similar to the zest in Carrot Oat Muffins.
Serving Suggestions
This blueberry pound cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with Sleepy Time Cocoa for a cozy afternoon treat or can be enjoyed alongside a cup of coffee for breakfast.
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. If you want to store it longer, refrigerate it for up to a week. To reheat, slice and warm in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Virginia'S Blueberry Pound Cake contains roughly 411 calories, with 7g protein, 78g carbohydrates, and 4g fat. It is a good source of vitamin C (18% of the Daily Value), protein (14% of the Daily Value), and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 800mg per serving (35% 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 a different type of fruit in this pound cake?
Yes, you can substitute blueberries with other berries such as raspberries or blackberries, or even diced peaches or apples. Just make sure to adjust the moisture level if using juicier fruits.
What should I do if my cake is sinking in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure that the cake is fully baked by checking with a toothpick. If it comes out clean, it’s done. Avoid overmixing once you add the flour to keep it from becoming dense.
Can I make this recipe ahead of time?
Absolutely! You can bake the cake a day ahead and store it wrapped at room temperature. This often enhances the flavors. Just be sure to cool it completely before wrapping to avoid sogginess.
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).