Hamdi Saidani Blueberry Pound Cake recipe is made of fresh blueberries, butter, sugar, eggs, and flour it serves six and takes about 15 minutes to prepare and 60 minutes to bake this moist and flavorful cake is perfect for any occasion.
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💜 Why You’ll Love This Blueberry Pound Cake Recipe:
- Rich and Buttery: The cake is moist and rich, with a buttery flavor that complements the blueberries perfectly.
- Bursting with Berries: Fresh blueberries add a sweet and tart burst in every bite.
- Easy to Make: Simple ingredients and straightforward steps make this recipe easy to follow.
- Perfect for Any Occasion: Ideal for breakfast, dessert, or as a snack.
- Beautiful Presentation: The vibrant blueberries make the cake visually appealing.
❓ What Is Blueberry Pound Cake Recipe?
Blueberry Pound Cake Recipe is a classic dessert featuring a dense, buttery cake studded with fresh blueberries, offering a delightful balance of sweetness and tartness in every bite.
🍇 Blueberry Pound Cake Ingredients
- 1 1/2 cups fresh blueberries
- 1 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
🥧 How To Make Blueberry Pound Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, toss the blueberries with 1/4 cup of the flour to coat. This helps prevent the blueberries from sinking to the bottom of the cake.
- In a medium bowl, whisk together the remaining flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold the floured blueberries into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
💭 Recipe Tips:
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for the best texture.
- Coat the Blueberries: Toss the blueberries with flour to prevent them from sinking.
- Do Not Overmix: Mix the batter until just combined to avoid a dense cake.
- Check for Doneness: Use a toothpick to check if the cake is done baking. It should come out clean.
- Cool Completely: Allow the cake to cool completely before slicing to maintain its structure.
🍷 What To Serve With Blueberry Pound Cake?
Blueberry Pound Cake pairs well with a dollop of Blueberry Frosting, a scoop of vanilla ice cream, or a drizzle of lemon glaze its rich and fruity flavor also complements a cup of Blueberry Juice perfectly.
🎚 How To Store Leftovers Blueberry Pound Cake?
- Room Temperature: Store leftovers blueberry pound cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store leftovers blueberry pound cake in an airtight container in the refrigerator for up to one week.
🥵 How To Reheat Leftovers Blueberry Pound Cake?
- In The Oven: Preheat the oven to 300°F (150°C) place slices of leftovers blueberry pound cake on a baking sheet and cover loosely with foil heat for 2-4 minutes.
- In The Microwave: Place a slice of leftovers blueberry pound cake on a microwave-safe plate heat on medium power for 40-60 seconds.
FAQ’S
Can I use frozen blueberries for blueberry pound cake?
Yes, you can use frozen blueberries for blueberry pound cake thaw and drain them well before using to avoid excess moisture in the cake.
How do I prevent the blueberries from sinking in blueberry pound cake?
Toss the blueberries with a small amount of flour before folding them into the batter for blueberry pound cake.
How do I know when blueberry pound cake is done?
Insert a toothpick into the center of the blueberry pound cake if it comes out clean, the cake is done.
How do I make blueberry pound cake more moist?
Ensure the ingredients of your blueberry pound cake are at room temperature and avoid overmixing the batter.
What if my blueberry pound cake is too dry?
Brush the blueberry pound cake with a simple syrup made of equal parts sugar and water to add moisture.
How do I make a lemon glaze for blueberry pound cake?
Mix 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth, then drizzle over the cooled blueberry pound cake.
Can I make mini blueberry pound cakes?
Yes, divide the batter among mini loaf pans from your blueberry pound cake and adjust the baking time accordingly.
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Blueberry Pound Cake Nutrition Facts
Amount Per Serving
- Calories: 328
- Protein: 5g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 2g
- Sugar: 25g
- Vitamin C: 4%
- Calcium: 6%
Blueberry Pound Cake
Description
Blueberry Pound Cake recipe is made of fresh blueberries, butter, sugar, eggs, and flour it serves six and takes about 15 minutes to prepare and 60 minutes to bake this moist and flavorful cake is perfect for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a small bowl, toss the blueberries with 1/4 cup of the flour to coat. This helps prevent the blueberries from sinking to the bottom of the cake.
- In a medium bowl, whisk together the remaining flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold the floured blueberries into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for the best texture.
Coat the Blueberries: Toss the blueberries with flour to prevent them from sinking.
Do Not Overmix: Mix the batter until just combined to avoid a dense cake.
Check for Doneness: Use a toothpick to check if the cake is done baking. It should come out clean.
Cool Completely: Allow the cake to cool completely before slicing to maintain its structure.
