Blueberry Pound Cake Recipe
This Blueberry Pound Cake is a buttery cake with a golden exterior and soft, moist crumb bursting with fresh blueberries.
Servings: 10
Ingredients
- ⅔ cup butter
- ½ cup cream cheese
- 2 tbsp oil
- 1 ⅛ cups sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350ºF. Prepare a loaf pan by lining with parchment paper.
- Add butter, cream cheese and oil to bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until very light and fluffy, about 3 minutes.
- Add sugar and beat another 2 minutes. Reduce speed to medium low and beat in eggs one at a time, scraping down sides of bowl between additions. Beat in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder powder and salt. With mixer speed on low, gradually add the flour mixture to the butter mixture. Beat just until combined.
- Spoon a layer of this batter into prepared loaf pan.
- Fold blueberries into remaining batter, and add to the layer of bare batter at the bottom (this prevents the blueberries from sinking).
- Bake for 50-65 minutes or until top springs back when lightly pressed. (The most reliable way to tell if it’s done is to check the internal temperature - a cake will be set at 190ºF and won’t lose moisture).
Video
Notes
If you’d like to drizzle the cake with a vanilla glaze, whisk together:
- 1 cup confectioners’ sugar
- 4-6 tbsp whipping cream
- 1/4 tsp pure vanilla extract
- pinch of fine sea salt
Nutrition
Calories: 381kcal | Carbohydrates: 45g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 356mg | Potassium: 74mg | Fiber: 1g | Sugar: 29g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg