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Blueberry Pound Cake
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Indulgent blueberry pound cake made in a Bundt pan with fresh berries. Perfect for breakfast or dessert.
Ingredients:
  • 2 tablespoons unsalted butter, softened
  • 2.25 cups white sugar, divided
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 cups fresh blueberries
  • 1 cup unsalted butter, softened
  • 4 large eggs
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (e.g., Bundt) with 2 tablespoons of softened butter, then evenly sprinkle 1/4 cup of sugar into the pan, gently tilting to coat the surface.
  • Combine 2 3/4 cups flour with baking powder and salt in one bowl. In a separate bowl, coat blueberries with the remaining 1/4 cup flour.
  • In a large bowl, use an electric mixer to blend 2 cups of sugar and 1 cup of butter until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla, then gradually beat in the flour mixture. Gently fold in the floured blueberries and pour the batter into the prepared pan.
  • Bake in the preheated oven for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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