Blueberry Pound Cake
Introduction
Blueberry Pound Cake is a delightful dessert that brings together the rich, buttery texture of pound cake with the sweet and tangy burst of fresh blueberries. This cake is perfect for any occasion, whether it’s a summer gathering, a cozy afternoon tea, or a special celebration. Its moist crumb and vibrant color make it a standout treat that everyone will love.
Recipe Overview
This pound cake is made with simple ingredients like butter, sugar, eggs, and flour, but what sets it apart is the addition of fresh blueberries. The blueberries not only add a beautiful pop of color but also infuse the cake with delicious flavor. The cake can be served plain, dusted with powdered sugar, or topped with a lemon glaze for an extra layer of sweetness. It’s a versatile dessert that can be enjoyed on its own or alongside whipped cream and fresh fruit.
Making Blueberry Pound Cake is straightforward, making it a great choice for both beginner and experienced bakers. The result is a deliciously moist cake that’s perfect for any occasion.
Cooking Time, Preparation Time, and Servings
– Preparation Time: 15 minutes
– Cooking Time: 60-70 minutes
– Servings: Approximately 10-12 servings
Why You Will Love This Recipe
1. Bursting with Flavor: The combination of buttery cake and juicy blueberries creates a delightful flavor experience.
2. Easy to Make: With simple steps and common ingredients, this cake is accessible for bakers of all skill levels.
3. Perfect for Any Occasion: Whether for breakfast, dessert, or a snack, this cake fits any time of day.
4. Make Ahead: This cake stores well, making it a great option for preparing in advance.
5. Versatile Toppings: Enjoy it plain, with a dusting of sugar, or drizzled with a glaze for added sweetness.
Ingredients Notes
– Blueberries: Fresh blueberries are ideal, but you can use frozen blueberries as well. If using frozen, do not thaw them before adding to the batter.
– Butter: Use unsalted butter for better control over the cake’s saltiness.
– Flour: All-purpose flour works best for achieving the right texture.
– Sugar: Granulated sugar is used for sweetness; feel free to adjust based on your taste preference.
How to Make the Recipe
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
3. Add 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with ½ cup of milk, until just combined.
6. Gently fold in 1 ½ cups of fresh blueberries, being careful not to crush them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Storage Options
– Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
– Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Variations and Substitutions
– Lemon Zest: Add the zest of one lemon to the batter for a refreshing citrus flavor.
– Nuts: Consider adding chopped walnuts or pecans for added texture.
– Glaze: Drizzle with a lemon or vanilla glaze for a sweet finish.
Conclusion
Blueberry Pound Cake is a deliciously moist and flavorful dessert that combines the richness of pound cake with the fresh taste of blueberries. Its simple preparation and delightful flavor make it a must-try recipe for any occasion. Enjoy a slice with a cup of tea or coffee, or serve it at your next gathering for a treat that will surely impress!