Blueberry Pound Cake
Ingredients
-
1
cup
unsalted butter, softened
-
2
cups
fine sugar
-
4
large
eggs
-
1
teaspoon
vanilla extract
-
3
cups
all-purpose flour, divided
-
½
teaspoon
salt
-
1
teaspoon
baking powder
-
1
cup
fresh blueberries
Instructions
- Preheat the oven to 325°F (165°C).
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
- Sift together 2 cups of flour, salt, and baking powder, then add to the creamed mixture and mix until combined.
- Dredge the blueberries in the remaining flour, then gently fold them into the batter.
- Grease and dust a bundt pan, tube pan, or loaf pan with butter and pour the batter into the pan.
- Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
- Let the cake cool on a wire rack, then carefully remove it from the pan and slice.
Nutrition Facts (estimated)
Servings
12 slices
Calories
407
Total fat
17g
Total carbohydrates
59g
Total protein
5g
Sodium
121mg
Cholesterol
95mg
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