Ingredients
1/2 cup butter
3 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups sugar
4 cups fresh blueberries
1 cup milk
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Bring Butter and Eggs to Room Temperature: Start by allowing the butter and eggs to stand at room temperature for about 30 minutes. This step is crucial as it ensures that the butter will cream properly with the sugar, resulting in a smoother batter and a more tender cake.
Preheat the Oven and Prepare the Pan: Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan thoroughly with butter or non-stick cooking spray. This helps prevent the cake from sticking to the pan and makes it easier to remove once baked.
Step 2: Mix the Dry Ingredients
Sift Together Dry Ingredients: In a large bowl, sift together 3-1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Sifting ensures that the baking powder and salt are evenly distributed throughout the flour, which is important for the cake’s texture and rise. Set this mixture aside.
Step 3: Cream the Butter and Sugar
Beat Butter and Sugar: In a very large mixing bowl, beat 1/2 cup of butter and 2 cups of sugar with an electric mixer on medium speed until the mixture is well combined and creamy. This should take about 5-7 minutes. The creaming process is vital as it incorporates air into the batter, which helps the cake rise and become fluffy.
Step 4: Add Eggs
Incorporate the Eggs: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This gradual addition helps maintain the emulsion and ensures that the eggs are fully incorporated into the batter.
Step 5: Prepare the Blueberries
Coat Blueberries with Flour: In a separate bowl, stir the 4 cups of fresh blueberries into the flour mixture. Coating the blueberries with flour helps to prevent them from sinking to the bottom of the cake during baking, ensuring an even distribution of berries throughout the cake.
Step 6: Combine Wet and Dry Ingredients
Combine Blueberry Mixture and Butter Mixture: By hand, gently stir the blueberry and flour mixture into the butter mixture. This helps to evenly distribute the blueberries without crushing them.
Add Milk: Gradually stir in 1 cup of milk just until combined. Be careful not to overmix, as this can result in a tough cake. The milk helps to moisten the batter, contributing to the cake’s soft texture.
Step 7: Bake the Cake
Spread Batter in Pan: Spread the batter evenly into the prepared 10-inch tube pan. Smooth the top with a spatula to ensure an even surface for baking.
Bake: Place the pan in the preheated oven and bake at 325°F for 60 to 75 minutes. Start checking for doneness at around 60 minutes. The cake is done when a wooden skewer or toothpick inserted near the center comes out clean or with just a few moist crumbs attached. If the skewer comes out with wet batter, continue baking and check again in 5-10 minute increments.
Step 8: Cool and Serve
Cool on Wire Rack: Once the cake is baked, remove it from the oven and let it cool in the pan on a wire rack for about 15 minutes. Cooling the cake in the pan allows it to set and makes it easier to remove without breaking.
Loosen and Remove from Pan: After 15 minutes, use a narrow metal spatula to gently loosen the cake from the edges of the pan. Carefully remove the cake from the pan and place it on a wire rack to cool completely. This cooling period is important as it helps the cake firm up and makes it easier to slice.
Serving Suggestions
Serve: Once the cake is completely cooled, slice it into generous portions and serve. This Blueberry Pound Cake is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of lemon glaze for an extra special treat.
Variations and Substitutions
Different Berries: Substitute blueberries with other berries such as raspberries, blackberries, or a mix of berries for a different flavor profile.
Lemon Zest: Add the zest of one lemon to the batter for a refreshing citrus twist that complements the blueberries.
Whole Wheat Flour: For a healthier version, substitute half of the all-purpose flour with whole wheat flour. This adds a slightly nutty flavor and extra fiber to the cake.
Dairy-Free: Use a plant-based milk (such as almond milk or coconut milk) and dairy-free butter to make the cake suitable for those with dairy allergies or lactose intolerance.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free. Ensure the baking powder used is also gluten-free.
Conclusion
Blueberry Pound Cake is a classic dessert that’s both comforting and versatile. The combination of sweet, juicy blueberries with the rich, buttery cake creates a delightful treat that’s perfect for any occasion. This recipe is not only easy to follow but also allows for various modifications to suit different tastes and dietary preferences.
The appeal of this cake lies in its simplicity and the burst of flavor from the fresh blueberries. Whether you’re serving it at a family gathering, a special celebration, or simply enjoying it as an afternoon treat, this Blueberry Pound Cake is sure to impress.
In summary, this Blueberry Pound Cake recipe is a must-try for anyone who loves a good homemade dessert. The moist, flavorful cake paired with the fresh taste of blueberries makes for a truly enjoyable eating experience. So gather your ingredients, follow these detailed instructions, and bake a cake that’s sure to become a favorite in your home.
