Hey there, food lovers! Are you ready to embark on a culinary adventure that will tantalize your taste buds? Today, we’re diving into the world of the delectable Blueberry Pound Cake. With its moist and fluffy texture, sweet and tangy blueberry filling, this classic dessert is sure to become a favorite in your recipe book. So, grab your apron and let’s get baking!
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
Preparation:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
Making the Cake:
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Blueberry Filling:
- In a small bowl, combine the blueberries, sugar, and lemon juice.
Assembling the Pound Cake:
- Pour half of the cake batter into the prepared pan. Spread the blueberry filling evenly over the batter. Top with the remaining cake batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooking Tips
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- To prevent the blueberries from sinking to the bottom of the cake, toss them with a little bit of flour before adding them to the filling.
- If you don’t have fresh blueberries, frozen blueberries work just as well. Just be sure to thaw them before using.
Storage and Serving
- Blueberry pound cake can be stored at room temperature for up to 3 days.
- To serve, slice and enjoy on its own or with a dollop of whipped cream or ice cream.
Conclusion
There you have it, food lovers! This Blueberry Pound Cake Recipe is a perfect treat for any occasion. Its sweet, tangy, and moist flavors will delight your taste buds and leave you craving for more. So, don’t hesitate to try it out and experience the joy of baking this classic dessert. Happy baking and happy eating!
FAQ about Blueberry Pound Cake Recipe
What is the best way to prepare the blueberries?
Toss the blueberries in a little bit of flour to prevent them from sinking to the bottom of the cake.
What if I don’t have sour cream?
You can use buttermilk or plain yogurt as a substitute for sour cream.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to thaw them and drain off any excess liquid before adding them to the batter.
How do I store the pound cake?
The pound cake can be stored at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week.
Can I freeze the pound cake?
Yes, you can freeze the pound cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap before freezing.
