Recipe Description
Blueberry Pound Cake
Recipe Submitted By: Diane Pittman Vasseur
Moist, dense and chocked full of fresh berries. Serve as is or with vanilla ice cream or prepared whipped cream. Summer never tasted so good!
1 stick (1/2 cup) butter, softened
2 cups sugar
3 extra-large eggs, room temperature
3 1/2 cups all-purpose flour (spooned into measuring cup then leveled off with a knife)
2 teaspoons baking powder
1/4 teaspoon salt
3 cups fresh blueberries, rinsed and drained on paper towels
1 cup whole milk
Lay butter and eggs out 20-25 minutes before beginning the cake.
Meanwhile, grease and flour a 10-inch tube cake pan; set aside. Preheat oven to 325 F.
In a large mixing bowl, whisk or sift together the flour, baking powder, and salt. Gently stir the blueberries into flour mixture. Set aside.
In another large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until mixture is well combined, 4-5 minutes. Beat in eggs, one at a time, just until each one is incorporated. Using a spatula, stir the blueberry/flour mixture into the butter mixture just until no flour is still visible. Gradually pour the milk around and through the batter, gently lifting and folding in just until moistened throughout. Spoon batter in the prepared pan.
Bake for 1 to 1 1/4 hours or until the center tests done with a wooden toothpick.
Cool in pan on a wire rack for 15 minutes. Run a narrow blade metal knife or spatula around the edges of cake to loosen. Remove the cake from pan; cool completely on the wire rack.
