Blueberry Pound Cake


blueberry pound (640x424)The best thing to do during cold weather is bake something good. Sunday afternoon was one of those days and I wanted to do use some of my frozen blueberries from last summer’s days of picking. This recipe uses blueberries with a traditional pound cake yielding a rich buttery blueberry cake. I thawed the frozen blueberries and drained the extra juice or you can use fresh blueberries. A great recipe for dessert or to take to a pot-luck dinner and will add some sweetness to a cold winter day.

Blueberry Pound Cake

1 cup butter, softened

2 cups sugar

4 eggs

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon salt

3 cups flour (2 cups in batter, 1 cup to dredge blueberries)

2 cups blueberries

Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Mix in baking powder, salt and 2 cups of flour. Fold in blueberries that have been dredged in 1 cup flour

Pour into 10 inch tube pan which has been buttered and sprinkled with sugar.

Bake at 325 degrees for 1 hour and 15 minutes. Cool in pan for 15 minutes and then turn out of pan.


3 Comments Add yours

  1. This looks wonderful Mary– I hadn’t thought of freezing fresh blueberries. When I use frozen blueberries from the store, they turn my batter blue! Happy baking!


  2. LB says:

    Yum! I love Sundays for baking / cooking, even better when it’s cold out.


  3. lindz5 says:

    Looks good! going to try this!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s