Incredibly dense and moist. Now this is what an old fashioned pound cake should be! Just like the ones I remember at all the bake sales and at Grandmother’s. One thing you and I have in common? We both LOVE blueberry desserts!!! I know this because whenever I ask you guys what kind of recipes you’d like to see more of, there’s always an overwhelming response for blueberry! I also know this because many of my blueberry recipes are the most popular recipes on my site. So with Spring just a few weeks away, I wanted to pop in and share a brand new blueberry recipe with you. So, without further ado, let’s dive into this moist blueberry bundt cake! Will definitely keep this recipe and use it throughout blueberry season! Thanks for such a great recipe with so much old fashioned flavor and fantastic texture.
“Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.” We’re in LOVE with this spring-y pound cake. The sweet and buttery cake pairs beautifully with its tart glaze. Throw in some blueberries, and you’re good to go! Topped with crunchy sparkling sugar. (Reminds me of the famous Jordan Marsh Blueberry Muffins.) Blueberry picking season is just around the corner in New England and I’m so excited.
A blueberry pound cake is New England summer at its finest and delicious cakes like this are served in Maine restaurants all summer long. Blueberry Lemon Pound Cake! This pound cake is made lighter by using greek yogurt, and is loaded up with lemon flavor thanks to zest and fresh lemon juice! Juicy blueberries are baked right in. All drizzled with a luscious lemon glaze.
Ingredients:
1/2 cup butter
3 eggs
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk
How to make it :
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.
NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries. Oooh, that would be pretty