Terri'S Blueberry Pound Cake
A moist and flavorful blueberry pound cake with a tender crumb, perfect for brunch or dessert, showcasing fresh blueberries and a buttery vanilla flavor.
Ingredients
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Grease and flour a tube pan or a stoneware fluted pan.
- Mix butter and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Add vanilla extract and beat until fluffy.
- Dredge blueberries with 1/4 cup flour and set aside.
- Sift remaining flour with baking powder and salt.
- Fold the flour mixture into the batter until well blended.
- Gently stir in the blueberries.
Tips & Substitutions
For a lighter texture, make sure the butter is softened but not melted. If fresh blueberries aren't available, you can use frozen ones but do not thaw them before adding to the batter. To enhance flavor, consider adding a teaspoon of lemon zest. If you're out of eggs, try substituting with 1/4 cup unsweetened applesauce per egg, which works well in this recipe.
Serving Suggestions
Serve slices of this blueberry pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a steaming cup of coffee or tea. For a brunch idea, serve with fresh fruit or alongside a fruit cocktail cheese ball for a colorful spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator, then warm slices in a microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Terri'S Blueberry Pound Cake contains roughly 14 calories, with 0g protein, 2g carbohydrates, and 1g fat.
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 other fruits instead of blueberries?
Absolutely! This recipe is versatile, and you can substitute blueberries with raspberries, blackberries, or diced strawberries. Keep in mind that different fruits may alter the baking time slightly, so check for doneness as it bakes.
Why is my pound cake dense?
A dense pound cake can be a result of overmixing the batter or using too much flour. Ensure that you measure your flour correctly, ideally by spooning it into the measuring cup and leveling off. Also, avoid overmixing once you add the flour to maintain a light texture.
How can I make this recipe gluten-free?
To make this blueberry pound cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum for best results. Additionally, ensure that all other ingredients, such as baking powder, are certified gluten-free.
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).