Description
Classic blueberry pound cake delivers rich, buttery flavors with plump berries nestled throughout its dense crumb. Moist slices promise sweet comfort paired with coffee or tea, delighting guests with homemade charm and wholesome goodness you’ll want to savor.
Ingredients
Scale
- 4 cups fresh blueberries
- 3 ¼ cups (390 g) all-purpose flour
- 2 cups (400 g) sugar
- 1 cup (240 ml) milk
- 3 large eggs
- ¼ cup (57 g) butter
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Preparation: Allow butter and eggs to reach room temperature over 30 minutes. Preheat oven to 325°F (165°C) and thoroughly grease a 10-inch tube pan with butter or non-stick spray.
- Dry Ingredient Blend: Sift flour, baking powder, and kosher salt together, creating a uniform dry mixture that will provide structural integrity to the cake.
- Butter-Sugar Transformation: Utilize an electric mixer to cream softened butter with granulated sugar, whipping until the mixture becomes light, fluffy, and develops soft peaks, approximately 5-7 minutes of continuous blending.
- Egg Integration: Incorporate eggs individually into the creamed butter-sugar base, ensuring complete incorporation after each addition to maintain a silky, consistent texture.
- Blueberry Preparation: Gently coat fresh blueberries with reserved flour mixture to prevent fruit migration during baking, which helps maintain even distribution throughout the cake.
- Batter Composition: Delicately fold flour-dusted blueberries into the mixture, then gradually introduce whole milk, mixing until just combined to preserve the batter’s delicate structure.
- Pan Filling and Baking: Transfer batter to the prepared tube pan, smoothing the surface evenly. Bake in the preheated oven for 60-75 minutes, watching for a golden-brown exterior and checking internal doneness.
- Doneness Verification and Cooling: Test cake completion with a wooden skewer, which should emerge clean. Allow cake to rest in the pan for 15 minutes, then carefully loosen edges and transfer to a wire rack for complete cooling.
Notes
- Prep Temperature Trick: Bring butter and eggs to room temperature exactly 30 minutes before baking to ensure smooth, even blending and perfect cake texture.
- Blueberry Suspension Strategy: Lightly coat berries in flour to prevent sinking, creating evenly distributed fruit throughout the cake.
- Mixing Method Mastery: Beat butter and sugar until pale and fluffy, adding eggs one at a time to create a smooth, stable batter base.
- Doneness Detection: Use a clean wooden skewer to test cake’s internal readiness – no raw batter should cling to the inserted tool.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 364
- Sugar: 18 g
- Sodium: 29 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 63 mg