Blueberry Pound Cake
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5.0
3 reviews
Excellent
Blueberry Pound Cake
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A classic Southern blueberry pound cake with cream cheese is the perfect summertime dessert!
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Ingredients
- 2 cups fresh blueberries
- 3 cups bleached cake flour (such as Swans Down brand), divided
- 3 cups granulated sugar
- 1 ½ cups (3 sticks) salted butter, softened at room temperature
- 1 (8 ounce) package cream cheese, softened at room temperature
- 6 large eggs, at room temperature
- ⅛ teaspoon kosher salt
- 1 ½ tablespoons pure vanilla extract
- ½ teaspoon almond extract
- Optional, for dusting: powdered sugar
Instructions
- Grease and lightly flour a tube pan or Bundt pan; set aside. Do not preheat the oven. In a medium bowl, toss together the blueberries with ¼ cup of the flour. Set aside.
- In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese; beat until smooth, about 30 seconds. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically. Gradually add remaining 2 ¾ cups of the flour, mixing on low speed after each addition, and scraping the bowl as needed. Mix just until combined, about 1 minute total. Add the salt, vanilla extract, and almond extract; beat until smooth. Gently fold in the flour-coated blueberries and any extra flour from the bowl.
- Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.
- Place the pan on a rack in the lower third of the cold oven. Shut the oven, and turn the temperature to 300°F. Bake the cake until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes – 2 hours. Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.
- Once cool, dust powdered sugar on top of the cake.
Notes
- Properly measure the flour by spooning the flour into the cup and lightly leveling with the straight edge of a knife. Packing the measuring cup too tightly and using too much flour will result in a dry cake.
- I use the Nordic Ware “Anniversary” 12 cup Bundt pan, but any similar 12-cup Bundt pan or tube pan will work. Do not use a smaller Bundt pan, or the batter may spill over the top. I use a nonstick baking spray to coat the pan, which ensures that the cake pops right out at the end!
Nutrition Information
Show Details
Serving
1slice
Calories
469kcal
(23%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
224mg
(9%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
822IU
(16%)
Vitamin C
2mg
(2%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 469kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 224mg | 9% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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