🫐🍰 Blueberry Pound Cake Recipe: A Delightful Homestyle Treat for Any Occasion (2023)
"Indulge in the delightful world of blueberries with our Blueberry Pound Cake! 🫐 This moist and buttery pound cake is bursting with juicy blueberries in every bite. A simple yet irresistible treat that's perfect for any occasion. Get ready to bake up some berrylicious magic! 🍰💙"
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
