Blueberry Pound Cake

Blueberry Pound Cake Recipe

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Lynette !

By
@breezermom

This is a great cake to make early in the day to serve later, since it needs to sit at room temperature for 8 hours. This is also great for breakfast with coffee!

Rating:

☆☆☆☆☆ 0 votes

Serves:
1 10" cake
Prep:
20 Min
Cook:
1 Hr 45 Min
Method:
Bake

Ingredients

  • 2 c
    butter, softened
  • 2 c
    sugar
  • 8 large
    eggs
  • 3 3/4 c
    all-purpose flour
  • 4 c
    fresh blueberries
  • 1/4 c
    grated lemon rind
  • 1/4 c
    all-purpose flour

How to Make Blueberry Pound Cake

Step-by-Step

  1. Beat the butter at medium speed of an electric mixer for about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating just until the yellow disappears.
  2. Gradually add 3 3/4 cups flour to the creamed mixture, mixing at low speed just until blended after each addition.
  3. Toss the blueberries and lemon rind with 1/4 cup flour. Fold into the batter. Pour into a greased 10-inch tube pan.
  4. Bake at 300° for 1 hour and 45 minutes or until a wooden pick inserted in the middle comes out clean. Cool completely on a wire rack. Remove from the pan. Cover and let stand 8 hours at room temperature before serving.

Printable Recipe Card

About Blueberry Pound Cake

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Heirloom




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