-
-
My review
Blueberry Pound Cake
7
dcbeck46
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 338Original recipe yields 16 servings (1 - 10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
- Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
- Pour batter into the prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 332390 Ratings
-
-
-
-
-
Most helpful positive review
4/25/2004
Amazing! I followed the recipe exactly, using frozen blueberries that I did not defrost prior to adding. I was skeptical about the sugar in the pan, afraid the cake would stick or burn, but voil...
Most helpful critical review
7/18/2012
I was not happy with this recipe at all until I played with it. The batter was thick, heavy; more like a buckle than a pound cake. I didn't like it and wasn't even about to attempt to fold in ...
Most helpful
Most positive
Least positive
Newest
4/25/2004
Amazing! I followed the recipe exactly, using frozen blueberries that I did not defrost prior to adding. I was skeptical about the sugar in the pan, afraid the cake would stick or burn, but voil...
10/23/2006
This cake was fantastic!! I was a little worried at first because the batter was rather thick but it turned out soo moist. Instead of using butter to grease the pan, I used nonstick spray and i...
3/26/2002
Delicious. . . add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation!
7/18/2012
I was not happy with this recipe at all until I played with it. The batter was thick, heavy; more like a buckle than a pound cake. I didn't like it and wasn't even about to attempt to fold in ...
2/19/2011
UPDATE: I have now made and "taken" this cake many times. EVERY TIME, it turns out moist and delicious. I did make a thin glaze out of powdered sugar and lemon juice last time and I believe t...
7/20/2005
I had picked fresh blueberries this weekend and was looking for another way to cook them other than muffins or in pancakes. I am very particular about the recipies that I choose but this one st...
5/24/2006
Yum, yum, YUMMY! My daughter wanted to make a blueberry cake for her cooking day. I haven't been successful in this department. This one was awesome! Very easy to make and very tasty! We en...
8/27/2002
I'm thinking that I must have done something wrong because I didn't really like this!! It tasted just ok. I made it for a group and it did not go over well. I wasn't sure what a tube pan was ...
8/20/2002
Yummy! This makes a very thick batter, and I was tempted to add milk or something to thin it out. But I'm glad I didn't--it's excellent--moist and sweet. I didn't put sugar in the pan after g...