Are you craving a deliciously moist and flavorful cake that's perfect for any occasion? Look no further! This blueberry pound cake recipe is a delightful blend of sweet and tart, offering a taste of summer sunshine in every bite. It's surprisingly easy to make, making it a fantastic choice for both beginner bakers and seasoned pros looking for a classic, crowd-pleasing dessert. This recipe provides a simple approach to homemade cooking, resulting in a truly delicious dish perfect for afternoon tea, a birthday celebration, or simply a comforting treat at the end of a long day. Let's get started on this journey to baking bliss!
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily once baked.
Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures even distribution of the leavening agents for a light and airy cake.
Wet Ingredients:
-
In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but can be done by hand with a bit more elbow grease. Creaming the butter and sugar incorporates air, contributing to the cake's texture.
-
Beat in the eggs one at a time, followed by the vanilla extract. Make sure to mix well after each addition.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Overmixing can lead to a tough cake.
Adding the Blueberries:
- Gently fold in the blueberries. Be careful not to crush them.
Baking:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
-
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
-
Once cooled, dust with powdered sugar (optional) and serve. Enjoy your homemade blueberry pound cake!
Tips for the Best Blueberry Pound Cake:
- Room Temperature Ingredients: Using softened butter and room temperature eggs ensures proper emulsification and a smoother batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Fresh Blueberries: Using fresh blueberries yields the best flavor and texture. Frozen blueberries will work, but ensure they are completely thawed and patted dry before adding them to the batter to avoid a soggy cake.
- Test for Doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out clean, it's ready.
Variations:
- Lemon Blueberry Pound Cake: Add the zest of one lemon to the batter for a zesty twist.
- Streusel Topping: Create a simple streusel topping by combining flour, brown sugar, butter, and cinnamon. Sprinkle over the batter before baking.
- Glaze: A simple lemon glaze or a powdered sugar glaze adds extra sweetness and elegance.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Carbohydrates: 45-50g
- Protein: 4-5g
Note: Nutritional information is an estimate and may vary based on specific ingredients used.
This easy recipe for blueberry pound cake is a wonderful addition to your repertoire of quick dinner ideas and healthy meals. Enjoy the simple pleasure of homemade cooking and the delicious reward of this classic dessert!