Fresh Blueberry Pound Cake

I am a huge fan of pound cake, I am a huge fan of fresh blueberries – so Fresh Blueberry Pound Cake only makes sense.  

This recipe from a friend is to die for, it will literally be gone in one sitting. Then you will have to make a second one to photograph just so you can blog the recipe! No need to ask me how I know this!

This recipe is from not only a friend but the illustrator of Meet Pete, so needless to say a super talented person!  She graciously shared the recipe with a group of us and I asked if I could blog it – because guys you need this cake, you might not know it right now but you need this cake!

I might also add that if you want to push this cake over the top even farther drizzle it in my Blueberry Sauce – I won’t lie though it doesn’t last long enough in this house to have both on hand at the same time!!!

Fresh Blueberry Pound Cake

So a key to this cake is to whip it – whip it good!  Whip the crap {that’s an actual technical baking term} out of the butter and then whip the crap out of the butter and the sugar.  You will see it get lighter and fluffier and creamier – not so granulated looking!

Link to the cake stand in the photos: Galvanized Metal Cake Stand

Link to my favorite bundt cake pan: Bundt Pan

Fresh Blueberry Pound Cake

Published by Jent

5 from 2 votes

Print Recipe Rate this Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

• 1 cup plus 2 Tablespoons butter
• 2 1/4 cup sugar - divided
• 4 eggs
• 1 teaspoon vanilla
• 3 cups flour - divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries

Instructions

 

• Grease a 10 inch tube pan or bundt pan with 2 Tablespoons butter then sprinkle pan with 1/4 cup sugar
• Cream remaining 1 cup butter, gradually add remaining 2 cups sugar until fully combined and butter sugar mixture is a lighter color, whipped and smooth
• Add eggs one at a time beating well after each one
• Add vanilla and combine
• Combine 2 3/4 cup flour, baking powder and salt in a bowl and gradually add to cream mixture beating well until blended
• Dredge blueberries in remaining 1/4 cup flour and stir by hand into cake batter.
• Pour batter into tube or bundt pan and bake in a 325 degree oven for 1 hour or until toothpick inserted in cake comes out clean.

Nutrition values are estimates, for exact values consult a nutritionist.

Tried this recipe?Mention @farmwifefeeds or tag #farmwifefeeds!

Hey, I’m Jent!

Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…

• Facebook
• Twitter
• Pinterest
• Instagram