blueberry pound cake
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!
No Image
prep time
20 Min
cook time
1 Hr 45 Min
method
Bake
yield
1 10" cake
Ingredients
- 2 cups butter, softened
- 2 cups sugar
- 8 large eggs
- 3 3/4 cups all-purpose flour
- 4 cups fresh blueberries
- 1/4 cup grated lemon rind
- 1/4 cup all-purpose flour
How To Make blueberry pound cake
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Step 1Beat 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.
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Step 2Gradually add 3 3/4 cups flour to the creamed mixture, mixing at low speed just until blended after each addition.
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Step 3Toss the blueberries and lemon rind with 1/4 cup flour. Fold into the batter. Pour into a greased 10-inch tube pan.
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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