Blueberry Pound Cake
This easy blueberry pound cake is moist, tender, and studded with jammy pockets of sweet blueberries - all topped off with vanilla frosting.
Servings: 8
Ingredients
For the Blueberry Pound Cake
- 2 ¼ cup all-purpose flour
- 1 tea baking powder
- ½ tea baking soda
- ½ tea kosher salt
- 1 ⅓ cup granulated sugar
- ¾ cup unsalted butter softened
- 3 large eggs
- ½ cup sour cream
- ¼ cup milk
- 1 ¼ cups blueberries fresh or frozen (do not thaw)
For the Vanilla Frosting
- 6 tbl unsalted butter softened
- 1 ½ to 2 cups powdered sugar
- 1 tbl heavy cream or milk
- ½ tea vanilla extract
Instructions
For the Blueberry Pound Cake
- Preheat the oven to 350°F. Grease and flour or line a 9X4.5-inch loaf pan (or equivalent). Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer (hand or stand), cream together the butter and granulated sugar by mixing until light and fluffy, 2 to 3 minutes.
- Add in the vanilla and eggs, one at a time, allowing each to blend into the batter before adding the next.
- Stop the mixer and add in half of the dry ingredients. Mix on low until just combined. Add the sour cream and milk then mix until smooth.
- Add all but one tablespoon of the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.
- Toss the blueberries with the remaining tablespoons of dry ingredients.
- Scoop about ⅓ of the batter into the pan and spread. Sprinkle on about ⅓ of the blueberry. Repeat with the remaining batter and berries, poking down the berries on top to slightly submerge.
- Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.
For the Vanilla Frosting
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, cream, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 2 minutes until light and creamy.
- See notes for decoration.
Notes
- Tint about ½ cup of the frosting purple or the color of your choice.
- Fit a small petal (#102, #103, or #104) into the tip of a piping bag then fill purple frosting.
- To create a petal, hold the piping bag straight down on top of the frosted cake. make sure the that wide end of the piping tip is pointing away from you.
- Give a little squeeze to start the flow of frosting, then release and slighting pull toward the narrow end. The narrow end of the petal will be the center of the flower.
- Keep reposistioning the piping bag to create four more petals to form a flower.
- Finish with a blueberry center.