Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Blueberries are a great summer treat. This pound cake is light and yummy.

Recipe Summary test

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
10
Yield:
1 tube cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

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  • Mix 2 3/4 cups flour, baking powder, and salt in a small bowl; set aside.

  • Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until fluffy.

  • Add the flour mixture to the bowl and beat until well combined. Dredge blueberries in remaining 1/4 cup flour. Fold blueberries into the batter. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts

520 calories; protein 6.4g; carbohydrates 78.1g; fat 20.9g; cholesterol 123.2mg; sodium 325mg. Full Nutrition
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