Blueberry Pound Cake recipe — bursting with juicy berries and rich vanilla flavor. It’s perfect for breakfast, dessert, or an afternoon treat.
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract (or 1 tsp vanilla + 1/2 tsp lemon zest for brightness)
2 cups all-purpose flour, divided
1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Optional Glaze:
3/4 cup powdered sugar
1–2 tbsp lemon juice or milk
Zest of 1 lemon (optional)
Instructions:
Preheat oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan or bundt pan.
In a large bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
Beat in the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together 1 3/4 cups of the flour, baking powder, and salt.
Toss the blueberries with the remaining 1/4 cup flour (this helps prevent them from sinking).
Add the dry ingredients to the butter mixture in 3 parts, alternating with the milk, beginning and ending with flour. Mix just until combined.
Gently fold in the floured blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional Glaze:
Whisk powdered sugar with lemon juice (or milk) until smooth. Drizzle over the cooled cake and top with lemon zest if desired.
Variations:
Add 1 tsp lemon zest to the batter for a lemon-blueberry twist.
Use a bundt pan and dust with powdered sugar for a more elegant presentation.
Sub 1/4 cup of the flour with almond flour for a nutty depth.
#baking #dessert #fblifestyle #recipe #cake #baking