Blueberry Pound Cake

    This cake was inspired by our test kitchen director, Laura Crandall, and her fond memories of picking blueberries with her sisters from their grandmother Peggy’s yard. When their containers were full, they’d run back to the house, where Peggy would stir the freshly picked berries into a buttery pound cake that they ate warm from the oven with a touch of confectioners’ sugar.

    Blueberry Pound Cake
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    Blueberry Pound Cake

    Makes 1 (10-cup) Bundt cake

    Ingredients

    • 1¼ cups (284 grams) unsalted butter, softened
    • 1¾ cups (350 grams) granulated sugar
    • 2½ teaspoons (5 grams) lemon zest
    • 5 large eggs (250 grams), room temperature
    • 1 teaspoon (4 grams) vanilla extract
    • 2⅓ cups (292 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
    • 1½ teaspoons (4.5 grams) kosher salt
    • ½ teaspoon (2.5 grams) baking soda
    • ½ cup (120 grams) whole buttermilk, room temperature
    • 1⅔ cups (250 grams) fresh blueberries
    • Garnish: confectioners’ sugar

    Instructions

    • Preheat oven to 325°F (170°C).
    • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape bottom and sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
    • In a medium bowl, whisk together 2⅓ cups (292 grams) flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape bottom and sides of bowl.
    • In small bowl, toss together blueberries and remaining 2 tablespoons (16 grams) flour until coated. Using a rubber spatula, fold blueberry mixture into batter until well combined.
    • Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, gently spreading with an offset spatula.
    • Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack for 15 minutes. Invert cake onto a wire rack. Garnish with confectioners’ sugar, if desired, and serve warm, or let cool completely. Store in an airtight container for up to 3 days.

    The post Blueberry Pound Cake first appeared on Bake from Scratch.

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