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.

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
16
Yield:
1 - 10 inch tube pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

338 calories; protein 4.3g; carbohydrates 48.8g; fat 14.5g; cholesterol 80.8mg; sodium 205.3mg. Full Nutrition
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Reviews (366)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/25/2004
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 voila, it came out easily and the sugar made an amazing crunchy crust. I took it to work and got rave reviews, people couldn't believe how moist it was, and that the berries had been frozen. I'll make it again and again and again. Read More
(210)

Most helpful critical review

Rating: 3 stars
07/19/2012
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 the blueberries with it like that. I grabbed the milk from the fridge and just poured as I mixed it in, not measuring, until it looked like a nice, fluffy cake batter - I don't know, maybe 2/3 to 3/4 cup or so. I skipped the step of coating the blueberries with the flour, and just added that 1/4 cup of flour right away to the batter. I always found that step of dubious value anyway. The end result with the cake was terrific - but in my mind, only because I added the milk (or buttermilk, or sour cream, or whipping cream, or extra eggs) that it needed. Read More
(52)
432 Ratings
  • 5 star values: 329
  • 4 star values: 74
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 9
Rating: 5 stars
04/25/2004
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 voila, it came out easily and the sugar made an amazing crunchy crust. I took it to work and got rave reviews, people couldn't believe how moist it was, and that the berries had been frozen. I'll make it again and again and again. Read More
(210)
Rating: 5 stars
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 it came out perfect. Read More
(98)
Rating: 5 stars
08/09/2003
Delicious. . . add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation! Read More
(83)
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Rating: 3 stars
07/18/2012
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 the blueberries with it like that. I grabbed the milk from the fridge and just poured as I mixed it in, not measuring, until it looked like a nice, fluffy cake batter - I don't know, maybe 2/3 to 3/4 cup or so. I skipped the step of coating the blueberries with the flour, and just added that 1/4 cup of flour right away to the batter. I always found that step of dubious value anyway. The end result with the cake was terrific - but in my mind, only because I added the milk (or buttermilk, or sour cream, or whipping cream, or extra eggs) that it needed. Read More
(52)
Rating: 5 stars
05/03/2011
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 this is the favorite! BETTER THE 2ND DAY. I made it according to the directions except I baked it in a bundt pan. I will make one change next time: Before adding the blueberries, I will spoon some of the "plain" batter into the bottom of the pan. Some of the blueberries in the very bottom stuck even though my pan was VERY well greased. I would take this *anywhere*! Read More
(42)
Rating: 5 stars
07/20/2005
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 stuck out as being something different and easy to conjure up. I was amazed at how precise the directions were. No need to add any extras to this one and I think fresh blueberries are the best way to go, as it totally brings out the flavor. Thanks for sharing your recipe, the family enjoyed it. Read More
(39)
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Rating: 5 stars
05/25/2006
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 enjoyed it with custard for our evening dessert. I used fresh frozen blueberries straight from the freezer, no thawing necessary. We also baked it in a 9x12 inch pan as I don't have a ring pan. I can't recall how long it baked on that temp but I think it was around 40-50 minutes. Awesome cake and will be making it again! Read More
(37)
Rating: 5 stars
01/22/2003
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 greasing just greased and floured as I usually do--was afraid the sugar might make it burn too easily. Really good!! Read More
(26)
Rating: 1 stars
08/31/2003
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 so I used a bundt pan which was stoneware that may have taken away from the topping?? Read More
(26)
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