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Photo of Better-Than-Starbucks® Blueberry Pound Cake by BachFromTheDead

Better-Than-Starbucks® Blueberry Pound Cake

Rated as 4.5 out of 5 Stars
11 made it  |  4 reviews   |  3 photos
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Recipe by:

"This is an adapted recipe of blueberry pound cake that I've tried. It was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold."
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Ingredients

1 h 30 m servings 343
Original recipe yields 12 servings (1 9x13-inch cake)

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
  2. Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
  3. Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
  4. Pour batter evenly into the prepared pan.
  5. Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.
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Footnotes

  • Cook's Note:
  • Substitute 2 cups fresh blueberries for the frozen blueberries, if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 343 calories; 18.9 37.3 6.7 109 458 Full nutrition

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Reviews

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I made this pound cake in a bundt pan. Took just under an hour set at 325. I only added a cup of white sugar and would increase to 1.5 cups (no sweeteners) next time. I also used the same amoun...

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I love Starbucks so I had to make this pound cake. I loved the taste of it so much. Definitely 5 stars!

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I used all white sugar, no Splenda. It was really good and my family liked it. The cooking directions were a bit weird, since there was no change in temperature and no instructions to cover the...

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didnt use splenda and increased white sugar to 1 and 1/4 cups. I also eyeballed the blueberries. Yummy, more like a crumb cake but the bomb!

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