Fresh Blueberry Pound Cake Recipe
This pound cake is full of sweet blueberries. It's luscious, moist, and always a hit at potlucks!
Servings 16 servings
Calories 517kcal
Equipment
Ingredients
- 4 cups + 2 tablespoons all-purpose flour divided, sifted then measured
- 3 cups granulated sugar
- 2 cups butter no substitute, at room temperature
- 1 cup buttermilk at room temperature
- 6 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups blueberries
- 1 medium lemon zested and juiced
Instructions
- Grease a tube or bundt pan with solid vegetable shortening then sugar (or flour. I use sugar because it doesn't leave white spots like flour does.)
- Preheat oven to 350°F
- In the bowl of your electric mixer, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating until the yolk disappears into the batter before adding the next.
- Next, add flour and buttermilk alternately, beginning and ending with the flour. Stop the mixer and scrape the sides and bottom, then mix again.
- Add vanilla, lemon zest, and lemon juice. Mix to combine. Stop the mixer again and scrape the sides and bottom with a spatula. Mix again to combine.
- Pour ½ of the batter into your prepared pan.
- Add 2 tablespoons flour to the blueberries to toss to coat them.
- Sprinkle the blueberries over the batter. Next, top with the remaining batter and smooth the top.
- Bake at 350° for 90 minutes. Test for doneness with a long, thin wooden pick or cake tester. Cook another 5 to 10 minutes or more if needed. (When tested, no crumbs or dry crumbs will cling to the skewer.)
- Cool on a wire rack for 30 minutes before inverting onto a serving tray. Cool the cake completely before covering or frosting.
Nutrition
Calories: 517kcal | Carbohydrates: 66g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 142mg | Sodium: 250mg | Potassium: 113mg | Fiber: 1g | Sugar: 40g | Vitamin A: 859IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
