Blueberry Pound Cake
This easy blueberry pound cake is topped with a cream cheese frosting and made with fresh blueberries. It's dense and rich, with a delicious buttery sweet flavor.
Ingredients
- 3 cups all-purpose flour
- 2 cups fresh blueberries
- 1 teaspoon baking powder
- 1 cup unsalted butter softened
- ½ cup shortening
- 2 ¾ cups granulated sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ recipe Blueberry Cream Cheese Frosting
Instructions
- Preheat oven to 325°F. Spray 9-inch bundt cake pan with nonstick cooking spray and set aside.
- Measure flour into a medium bowl. Remove one tablespoon of flour and toss it with the blueberries. Add the baking powder to the bowl with the remaining flour and stir to combine.
- Cream together butter, shortening, and sugar in the bowl of a standing mixer or large mixing bowl.
- Add eggs one at a time, beating on high speed for 30 seconds after each addition. Add in the vanilla extract.
- Rotate between adding the flour mixture and the buttermilk, stirring minimally between each addition.
- Fold in the blueberries.
- Pour batter into the prepared bundt pan and bake for 75-80 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 20 minutes, then turn out onto a wire rack to cool the rest of the way.
- Top the cooled cake with a simple glaze or top with blueberry cream cheese frosting. (We used a ½ recipe of blueberry cream cheese frosting and heated just a few seconds in the microwave to achieve a more pourable consistency.)
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Notes
Storage:
Keep blueberry pound cake for up to 1 week, covered in plastic wrap or in an airtight container. Freeze for up to 3 months.
Notes:
By tossing the berries in flour, they will stay suspended in the cake and will not sink to the bottom.
The melting point for shortening is higher than butter so it makes a moister and fluffier pound cake. If desired swap for a a third stick of butter.
Room temperature eggs and beating them well into the batter gives the cake more volume than chilled eggs.
I recommend nonstick spray versus greasing and flouring. However, if you choose you can use butter or shortening, then flour the pan.
For a lemony version add the juice of 1 lemon and lemon zest to the batter. You can also top the bundt cake with a lemon glaze by combining powdered sugar with lemon juice. Just pour it over once the cake has cooled.
Nutrition
Calories: 653kcal | Carbohydrates: 89g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 116mg | Sodium: 85mg | Potassium: 111mg | Fiber: 2g | Sugar: 59g | Vitamin A: 698IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg
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