In the world of baking, few things evoke the warm and comforting essence of home quite like a Blueberry Pound Cake. It’s a timeless classic that holds a special place in our hearts, a dessert that effortlessly combines simplicity and indulgence. This moist, buttery cake is generously studded with plump, juicy blueberries, creating a symphony of flavors in every bite.
What Makes Blueberry Pound Cake Recipe Unique
What sets the Blueberry Pound Cake apart is its unpretentious charm. It’s a cake that doesn’t need elaborate decorations or fancy layers to make a statement. Instead, it relies on the wholesome goodness of fresh blueberries, rich butter, and the familiar embrace of vanilla to deliver a taste that feels like a warm hug from Grandma’s kitchen.
Why People Love It So Much
People adore Blueberry Pound Cake for its versatility. It can be the star of a summer picnic, a sweet addition to a brunch spread, or a comforting treat to enjoy with a cup of tea. Its moist crumb and bursts of sweet-tart blueberries make it a dessert that appeals to all ages. Plus, it’s a forgiving recipe that welcomes novice bakers and rewards experienced hands with the same delicious results.
Making It at Home
Creating your own Blueberry Pound Cake at home is a delightful journey that begins with simple ingredients and ends with a scrumptious reward. Whether you’re an experienced baker or just starting, this recipe offers a chance to connect with the traditions of home baking. So, gather your ingredients, preheat the oven, and let the aroma of a freshly baked Blueberry Pound Cake fill your kitchen. It’s a slice of comfort and nostalgia that’s always in season, just waiting to be savored.
Ingredients for Blueberry Pound Cake Recipe
⦁ – 180 g all-purpose flour
⦁ – ½ teaspoon baking powder
⦁ – ½ teaspoon salt
⦁ – 250 g granulated sugar
⦁ – Zest of ½ lemon
⦁ – 85 g butter (room temperature): Creamy butter adds richness and a tender crumb to the cake.
⦁ – 3 eggs (room temperature): Room-temperature eggs incorporate smoothly into the batter, ensuring a light and airy texture.
⦁ – 65 g oil (room temperature): Oil contributes moisture to the cake, keeping it moist and flavorful.
⦁ – 1 teaspoon vanilla extract: Vanilla extract infuses the cake with a warm, inviting aroma and flavor.
⦁ – 150 g sour cream (18%, room temperature): Sour cream lends a delightful tanginess and tenderness to the cake.
⦁ – 150 g frozen blueberries + 1 teaspoon flour for coating the blueberries: Frozen blueberries provide bursts of juicy sweetness throughout the cake and are coated in flour to prevent sinking.
GLAZE
⦁ – 200 g powdered sugar: Powdered sugar forms the base of the sweet glaze, adding sweetness and texture.
⦁ – 4-5 teaspoons water: Water is used to thin the glaze to the desired consistency.
⦁ – ½ teaspoon vanilla extract: Vanilla extract enhances the glaze with a pleasant aroma.
⦁ – ½ teaspoon sour cream (optional): Sour cream, if used, helps thicken the glaze for a luscious finish.
Fresh blueberries for decoration: Fresh blueberries are not only a visual delight but also provide an extra layer of fruity goodness to your Blueberry Pound Cake.
Steps to make Blueberry Pound Cake Recipe
Step 1: Preparing the Oven and Pan
Begin by preheating your oven to 160ºC/320ºF (conventional oven). Then, prepare a loaf pan (about 9×5 inches) by lining it with parchment paper. This will make it easier to remove the cake later.
Step 2: Sifting the Dry Ingredients
In a separate bowl, sift together 180 grams of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. Sifting helps to remove lumps and ensures an even texture in your cake. Set this mixture aside for later.
Step 3: Infusing Lemon Zest
Take 250 grams of granulated sugar and add half of the zest from a lemon. Give them a little massage together to release the fragrant oils from the lemon zest. This will add a bright and zesty flavor to your cake.
Step 4: Mixing Butter and Sugar
In a mixing bowl, combine 85 grams of room-temperature butter with the sugar-zest mixture. You can use a stand mixer or a hand mixer for this. Mix on high speed for about 3 minutes until it becomes creamy and smooth.
Step 5: Adding Eggs
Now, scrape down the sides of the bowl, and one by one, add 3 room-temperature eggs into the mixture. Mix at medium speed until each egg is fully incorporated before adding the next one. This ensures a well-mixed batter.
Step 6: Combining Dry and Wet Ingredients
With your mixer on low speed, gradually add half of the flour mixture to the batter. Then, incorporate 150 grams of room-temperature sour cream, 65 grams of oil, and 1 teaspoon of vanilla extract. Finish by adding the remaining half of the flour mixture. Make sure to stop mixing as soon as everything is combined, and use a spatula to scrape the sides of the bowl.
Step 7: Folding in Blueberries
Coat 150 grams of frozen blueberries with a teaspoon of flour. This will prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter using a rubber spatula.
Step 8: Baking the Cake
Pour the cake batter into the prepared loaf pan. To create a nice crack down the center, run a butter knife straight down the middle of the batter. Bake in the preheated oven for about 1 hour and 25-30 minutes.
Step 9: Cooling the Cake
Once baked, allow the cake to cool on a cooling rack for about 10 minutes. Afterward, gently remove it from the pan and let it cool completely.
GLAZE
Step 10: Making and Decorating the Glaze
Mix together 200 grams of powdered sugar, 4-5 teaspoons of water, ½ teaspoon of vanilla extract, and optionally, ½ teaspoon of sour cream. Pour this delightful glaze over your Blueberry Pound Cake. For an extra touch, you can decorate it with fresh blueberries. Enjoy your homemade treat!
Nutrition Facts
⦁ – Carbohydrates: 39g
⦁ – Protein: 3g
⦁ – Fat: 11g
⦁ – Saturated Fat: 4g
⦁ – Polyunsaturated Fat: 2g
⦁ – Monounsaturated Fat: 4g
⦁ – Trans Fat: 0.2g
⦁ – Cholesterol: 48mg
⦁ – Sodium: 136mg
⦁ – Potassium: 46mg
⦁ – Fiber: 1g
⦁ – Sugar: 29g
⦁ – Vitamin A: 249IU
⦁ – Vitamin C: 1mg
⦁ – Calcium: 26mg
⦁ – Iron: 1mg
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Ingredients
Ingredients for Blueberry Pound Cake Recipe
- ⦁ - 180 g all-purpose flour
- ⦁ - ½ teaspoon baking powder
- ⦁ - ½ teaspoon salt
- ⦁ - 250 g granulated sugar
- ⦁ - Zest of ½ lemon
- ⦁ - 85 g butter room temperature: Creamy butter adds richness and a tender crumb to the cake.
- ⦁ - 3 eggs room temperature: Room-temperature eggs incorporate smoothly into the batter, ensuring a light and airy texture.
- ⦁ - 65 g oil room temperature: Oil contributes moisture to the cake, keeping it moist and flavorful.
- ⦁ - 1 teaspoon vanilla extract: Vanilla extract infuses the cake with a warm inviting aroma and flavor.
- ⦁ - 150 g sour cream 18%, room temperature: Sour cream lends a delightful tanginess and tenderness to the cake.
- ⦁ - 150 g frozen blueberries + 1 teaspoon flour for coating the blueberries: Frozen blueberries provide bursts of juicy sweetness throughout the cake and are coated in flour to prevent sinking.
GLAZE
- ⦁ - 200 g powdered sugar: Powdered sugar forms the base of the sweet glaze adding sweetness and texture.
- ⦁ - 4-5 teaspoons water: Water is used to thin the glaze to the desired consistency.
- ⦁ - ½ teaspoon vanilla extract: Vanilla extract enhances the glaze with a pleasant aroma.
- ⦁ - ½ teaspoon sour cream optional: Sour cream, if used, helps thicken the glaze for a luscious finish.
Instructions
BLUEBERRY POUND CAKE RECIPE 🫐
Step 1: 🌡️ Preparing the Oven and Pan
- Preheat your oven to 160ºC/320ºF (conventional oven) and line a loaf pan (9x5 inches) with parchment paper for easy cake removal.
Step 2: 🌾 Sifting the Dry Ingredients
- In a separate bowl, sift 180g all-purpose flour, ½ tsp baking powder, and ½ tsp salt for a lump-free mix.
Step 3: 🍋 Infusing Lemon Zest
- Combine 250g granulated sugar with half a lemon's zest for a zesty twist.
Step 4: 🧈 Mixing Butter and Sugar
- Cream 85g room-temp butter with sugar-zest mix for 3 mins until creamy.
Step 5: 🥚 Adding Eggs
- Add 3 room-temp eggs one by one, mixing well after each addition.
Step 6: 🍰 Combining Dry and Wet Ingredients
- Mix half of the flour mixture into the batter, then add 150g sour cream, 65g oil, and 1 tsp vanilla extract. Finish with the rest of the flour.
Step 7: 🫐 Folding in Blueberries
- Coat 150g frozen blueberries with 1 tsp flour, then gently fold them into the batter.
Step 8: 🕒 Baking the Cake
- Pour the batter into the pan, create a center crack, and bake for 1 hour 25-30 mins.
Step 9: 🍰 Cooling the Cake
- Let the cake cool for 10 mins, then remove it from the pan to cool completely.
GLAZE
Step 10: 🍬 Making and Decorating the Glaze
- Mix 200g powdered sugar, 4-5 tsp water, ½ tsp vanilla extract, and optionally, ½ tsp sour cream. Pour over the cake and add fresh blueberries for flair. Enjoy your homemade treat! 🍰
Notes
Nutrition Facts
⦁ - Carbohydrates: 39g⦁ - Protein: 3g
⦁ - Fat: 11g
⦁ - Saturated Fat: 4g
⦁ - Polyunsaturated Fat: 2g
⦁ - Monounsaturated Fat: 4g
⦁ - Trans Fat: 0.2g
⦁ - Cholesterol: 48mg
⦁ - Sodium: 136mg
⦁ - Potassium: 46mg
⦁ - Fiber: 1g
⦁ - Sugar: 29g
⦁ - Vitamin A: 249IU
⦁ - Vitamin C: 1mg
⦁ - Calcium: 26mg
⦁ - Iron: 1mg
Steps to avoid while preparing Blueberry Pound Cake Recipe
1. Skipping the Parchment Paper: Avoid skipping the step of lining your loaf pan with parchment paper. This can make it difficult to remove the cake from the pan, leading to potential damage or sticking.
2. Overmixing the Batter: Don’t overmix the cake batter. Overmixing can lead to a dense and tough texture instead of the desired light and tender crumb.
3. Not Coating Blueberries: Neglecting to coat frozen blueberries with a bit of flour before folding them into the batter can cause them to sink to the bottom during baking. Coating them ensures even distribution.
4. Opening the Oven Too Soon: Avoid opening the oven door too soon while baking. Opening the oven prematurely can cause the cake to collapse or sink in the center.
5. Skipping the Cooling Time: Don’t skip the cooling time after baking. Allowing the cake to cool in the pan for about 10 minutes helps it set, making it easier to remove without falling apart.
6. Rushing the Glazing Process: Avoid rushing the glazing process. Make sure the cake is completely cool before applying the glaze; otherwise, it may become too runny or not adhere properly.
7. Using Cold Ingredients: Don’t use cold eggs, sour cream, or other ingredients. Room-temperature ingredients ensure proper blending and a smoother batter.
8. Not Sifting Dry Ingredients: Neglecting to sift the dry ingredients (flour, baking powder, and salt) can result in lumps in the batter and an uneven texture in the finished cake.
9. Overloading the Loaf Pan: Avoid overfilling the loaf pan with batter. Overfilling can cause the cake to overflow and create a mess in the oven.
10. Skipping Lemon Zest: Do not skip adding lemon zest to the sugar. This step contributes to the cake’s delightful lemony aroma and flavor.
FAQ
1. Q: What are the essential ingredients for a Blueberry Pound Cake?
A: The key ingredients for a Blueberry Pound Cake include all-purpose flour, baking powder, salt, sugar, lemon zest, butter, eggs, oil, vanilla extract, sour cream, and frozen blueberries.
2. Q: Can I use fresh blueberries instead of frozen in a Pound Cake recipe?
A: Yes, you can use fresh blueberries instead of frozen, but it’s important to coat them with a bit of flour to prevent them from sinking to the bottom of the cake during baking.
3. Q: How long should I bake a Blueberry Pound Cake?
A: A Blueberry Pound Cake typically bakes for about 1 hour and 25-30 minutes in a preheated oven at 160ºC/320ºF.
4. Q: What’s the purpose of lemon zest in this recipe?
A: Lemon zest is added to the sugar to infuse the cake with a bright and zesty lemon flavor, enhancing its overall taste.
5. Q: Is it necessary to use room-temperature ingredients when making a Pound Cake?
A: Yes, using room-temperature ingredients, such as eggs, sour cream, and butter, ensures proper blending and a smoother batter.
6. Q: Can I make a glaze for the Blueberry Pound Cake?
A: Absolutely! You can make a simple glaze using powdered sugar, water, and vanilla extract to drizzle over the cooled cake for added sweetness and flavor.
7. Q: How do I prevent my Blueberry Pound Cake from sticking to the pan?
A: Lining the loaf pan with parchment paper before pouring in the batter is a helpful step to prevent sticking and ease removal.
8. Q: Is it possible to overmix the cake batter?
A: Yes, overmixing can lead to a dense and tough texture. It’s important to mix until just combined to achieve a tender crumb.
9. Q: Can I decorate the Blueberry Pound Cake with fresh blueberries?
A: Absolutely! Fresh blueberries can be used to decorate the glazed cake, adding a visual and tasty touch.
10. Q: What is the purpose of coating blueberries with flour?
A: Coating the blueberries with flour before adding them to the batter prevents them from sinking to the bottom of the cake during baking, ensuring even distribution throughout the cake.