Blueberry Pound Cake Recipe How to Make a Deliciously Moist Dessert
Okay, let’s talk cake. Not just any cake, but the kind that makes you close your eyes and sigh. If you’re full, you somehow manage to sneak just one more sliver. What is your review of Blueberry Pound Cake? What are some of the best pound cake recipes? Think of it as a lazy Sunday morning in cake form – bursting with juicy blueberries and drenched in lemon. What is the simplest, most perfect glaze? I swear, it’s even easier than making banana bread, and my kids devour it just as fast! What are some of the best blueberry puddings? What are some of the best recipes for Moist Desserts?
What is blueberry pound cake?
What is the best way to break it down? Pound cake, at its heart, is a simple, dense cake traditionally made with one pound each of butter. Sugar, eggs, and flour. What is the name of a cake? Now, imagine we’re taking that dependable base and swirling in a generous helping of plump, juicy apples. Is it a flavor explosion in every bite? What is buttery goodness? What do blueberries do when they bake into a cake? What is the glaze? That’s just the cherry (or, in this case, the blueberry! ) on top, adding a final touch of sweetness and shine. What is the best recipe for blueberry pound cake?
Why you’ll love this recipe?
Honestly, where do I even begin? First and foremost, the flavor is just incredible. The combination of the rich, buttery pound cake with the juicy burst of blueberries is seriously addictive. It’s sweet, it’s tangy, it’s everything you want in a comforting dessert. But the best part? It is SO easy. Seriously. I’m not exaggerating when I say even a complete beginner can nail this recipe. It comes together in minutes, with minimal fuss and practically foolproof instructions. What I love most about this is that it’s such a crowd-pleaser. It’s perfect for everything from a casual afternoon tea to a more formal dessert spread. Plus, it’s surprisingly budget-friendly! Most of the ingredients are pantry staples, so you probably already have everything you need on hand. And if you’re looking for versatility, this recipe has it in spades! You can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or even just a simple cup of coffee. It’s also fantastic toasted the next day, if there are any leftovers (which, let’s be honest, is a big “if” in my house). My friend Sarah makes a lemon pound cake that’s really good, but this blueberry version? This is the one I always go back to. Trust me, this Blueberry Pound Cake Recipe How to Make a Deliciously Moist Dessert will quickly become a family favorite!
How do I make a blueberry pound cake?
Quick Overview
How do I make a blueberry pound cake? What are some good ways to start by creaming together the butter and sugar, then adding in the eggs and vanilla. Next, you’ll gently fold in the dry ingredients, followed by the star of the show: “The Star of The Show”. What are some beautiful blueberries? If you are baking a loaf pan, pour the batter into the pan and bake until golden brown, and then drizzle with melted butter. What makes this cake so special? No fancy techniques or complicated steps required. So, grab your mixing bowl, and let’s get baking! How do I make a deliciously moist blueberry pound cake? Most novice bakers.
Ingredients Notes:
For the Main Batter: What are some examples?
Unsalted Butter: Make sure it’s softened! What is the difference between creaming sugar and sugar? I usually take mine out of the fridge about an hour before I start baking.
Granulated Sugar: Plain old granular sugar works perfectly here. Don’t try to get fancy with it!
Eggs: Large eggs, at room temperature. Again, room temp is key for a smooth batter.
Vanilla Extract: A good quality vanilla extract really elevates the flavor of this cake. Don’t skimp on this one!
All-Purpose Flour: Standard all-purpose flour is what you need. No need for cake flour or anything special.
Baking Powder: This is what gives the cake its lovely rise, so don’t forget it!
Salt: A pinch of salt enhances all the other flavors. What is a small thing?
If you’re using frozen blueberries, don’t thaw them first. Just toss them in the flour (see below) while they’re still frozen.
For the Glaze:
Powdered Sugar: This is what gives the glaze its smooth, sweet texture.
Milk: A little bit of milk thins out the glaze to the perfect consistency. Can you use lemon juice for a bit of zing?
Vanilla Extract: A touch of vanilla in the glaze ties everything together beautifully.
How do I get Step
Step 1: Preheat & Prep Pan
What should I do first, preheat my oven to 350°F (175°C). While the oven is heating up, grease and flour a standard loaf pan (9×5 inches). I like to use a baking spray that already has flour in it, but you can also grease the pan with butter. Butter or shortening and then dust it with flour. What are the nooks and crannies of life? How do you ensure that your cake doesn’t stick to the pan?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do you evenly distribute baking powder? I always whisk instead of stirring because it helps to get rid of any lumps in the flour.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. This is probably the most important step in terms of texture. You want the mixture to be pale and airy, which can take several minutes using a mixer. Next, beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix cakes. Overmixing can result in a tough cake. Is it okay if there are small lumps in the batter? I always stop mixing when I don’t see any streaks of flour anymore. I’m just a nut.
Step 5: Prepare Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour. Set aside. How do you prevent cake from sinking to the bottom during baking? If you’re using frozen blueberries, this step is even more crucial!
Step 6: Fold in Blueberries
Gently fold the flour-coated blueberries into the batter. Do not overmix blueberries as this will cause them to bleed into the batter and turn it a bit brown. Just fold until the blueberries are evenly distributed throughout the batter.
Step 7: Bake
What is the recipe for a loaf pan? Pour the batter into it and spread evenly. Bake for 50-60 minutes, or until toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back when lightly touched. If the top gets too brown before the center is done, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do you blend vanilla extract and water until smooth. Once the cake is completely cool, drizzle it with the glaze. Can you let the glaze set for a few minutes before slicing and serving?
Step 9: Slice & Serve
Once the glaze is set, slice the cake and serve! Is this cake delicious on its own? Vanilla Ice Cream. How does it taste? What are some great side dishes to serve with coffee or tea?
5. What to Serve It With
What should I serve it with?
What is the best way to make a blueberry pound cake? What are some ideas for a beginner’s level?
For Breakfast:Pair a slice of bread with coffee. What is a good morning coffee with blueberries? What are some good ways to toast a slice of bread and spread it with some cream cheese or mascarpone? What are some indulgent ways to start your day?
For Brunch:How do you serve your brunch spread? Serve with fresh berries and a dollop of Greek yogurt or whipped cream. For drinks, consider mimosas or a refreshing fruit spritzer.
As Dessert:What is the perfect end to a meal? Serve warm with vanilla ice cream or a drizzle of chocolate sauce. For a more sophisticated presentation, dust the plate with powdered sugar and garnish with 12″ of fresh mint. Fresh blueberries and mint sprigs.
For Cozy Snacks:What do you need to make your day a little better? What is a perfect afternoon snack? What are some comforting drinks to drink with a glass of milk?
My grandma always served this with a scoop of homemade vanilla ice cream, and it’s still my favorite. How do I enjoy it? How do you melt ice cream into a warm cake? I’ve carried on this tradition with my own family, and it’s something we all look forward to. If you want to get fancy, you can even add a sprinkle of toasted almonds or caramel. What are the endless possibilities of being with people you love?
How do I make a blueberry pound cake?
How do you make a perfect blueberry pound cake?
Want to take your Blueberry Pound Cake from good to absolutely amazing? Here are some of my tried-and-true tips and tricks:
Butter Softening: Don’t microwave the butter to soften it! Trust me, it’s worth the wait to let it soften at room temperature. Microwaving can melt the butter in spots, which will mess with the texture of the cake. If you’re short on time, you can cut the butter into small cubes and let it sit out for about 30 minutes.
Mixing Advice: Be careful not to overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined, and then stop. It’s okay if there are a few small lumps. My mom always told me to “mix it like you mean it, but don’t beat it to death.” I still laugh about that!
Blueberry Prep: Always toss the blueberries with flour before adding them to the batter. This helps to prevent them from sinking to the bottom of the cake during baking. If you’re using frozen blueberries, this step is even more crucial!
Ingredient Swaps: You can substitute almond extract for the vanilla extract for a slightly different flavor profile. I’ve also experimented with adding a tablespoon of lemon zest to the batter for a bit of zing. If you’re feeling adventurous, you can even add a handful of chopped pecans or walnuts to the batter.
Baking Tips: Keep a close eye on the cake while it’s baking. If the top starts to get too brown before the center is done, you can loosely tent it with foil. Also, don’t open the oven door too often while the cake is baking, as this can cause it to collapse.
Glaze Variations: You can add a tablespoon of lemon juice to the glaze for a bit of tang. I also like to add a pinch of salt to the glaze to balance out the sweetness. If you want to get really fancy, you can make a blueberry glaze by simmering a handful of blueberries with a little bit of water and sugar until they break down, and then straining the mixture and using it in place of the milk in the glaze.
One time, I accidentally used salted butter instead of unsalted butter, and the cake came out way too salty. It was a total disaster! I learned my lesson that day. Now, I always double-check my ingredients before I start baking. Another time, I forgot to grease and flour the pan, and the cake stuck to the bottom. It was so frustrating! Now, I never skip that step. These little mistakes are all part of the learning process, and they’ve helped me to become a better baker. I hope these tips help you to bake the perfect Blueberry Pound Cake every time!
7. Storing and Reheating Tips
Storing and Reheating Tips
Want to keep your Blueberry Pound Cake fresh and delicious for as long as possible? Here’s how to store and reheat it properly:
Room Temperature: You can store the cake at room temperature for up to 2-3 days. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I usually keep mine on the kitchen counter, but away from direct sunlight.
Refrigerator Storage: For longer storage, you can refrigerate the cake for up to a week. Again, make sure to wrap it tightly in plastic wrap or store it in an airtight container. When you’re ready to eat it, let it come to room temperature for about 30 minutes before serving.
Freezer Instructions: If you want to store the cake for even longer, you can freeze it for up to 2-3 months. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. When you’re ready to eat it, thaw it in the refrigerator overnight or at room temperature for several hours.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to glaze it until after it’s thawed. The glaze can get a little sticky and messy when it’s frozen and thawed. If you’ve already glazed the cake, it’s still okay to freeze it, just be aware that the glaze might not look as pretty after it’s thawed.
I’ve found that the cake tastes best when it’s served at room temperature. If you’ve refrigerated or frozen it, be sure to let it come to room temperature before serving. You can also warm it up slightly in the microwave for a few seconds if you want to enjoy it warm. Just be careful not to overheat it, or it will dry out. And always remember that the quality of the ingredients you use will affect how well the cake stores. Use high-quality butter, eggs, and flour for the best results!
8. Frequently Asked Questions
Frequently Asked Questions
9. Final Thoughts
Final Thoughts
So, there you have it – my go-to recipe for Blueberry Pound Cake! This cake is more than just a dessert; it’s a little slice of happiness. The combination of the buttery pound cake, juicy blueberries, and sweet glaze is simply irresistible. And the best part is, it’s so easy to make! Whether you’re a seasoned baker or a complete beginner, I’m confident that you can whip up this cake with ease. If you enjoyed this recipe, be sure to check out my other cake recipes, like my Lemon Poppy Seed Cake or my Chocolate Fudge Cake. They’re all just as delicious and easy to make! Happy baking, friends! I can’t wait to hear how yours turns out. Please feel free to leave a comment below and let me know what you think. And if you try any variations, be sure to share them with me! I’m always looking for new ideas.
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Blueberry Pound Cake Recipe How to Make a Deliciously Moist Dessert
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened at room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2.75 cups all-purpose flour sifted
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup milk
- 1.5 cups fresh blueberries washed and dried
- 1 teaspoon lemon zest freshly grated
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture alternately with milk, mixing well.
- Gently fold in blueberries and lemon zest.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
