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    You are in: Home / Recipes / Blueberry Pound Cake Recipe
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    Blueberry Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

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    Ingredients:

    Yield:

    Cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Butter and flour the bottom and sides of a 10-inch tube or bundt pan.
    3. 3
      In a large bowl, cream together butter and sugar with an electric mixer at high speed until light and fluffy.
    4. 4
      Add eggs, one at a time, beating well after each use.
    5. 5
      Set aside.
    6. 6
      Sift together the dry ingredients in a separate bowl.
    7. 7
      Mix together the milk, extract and juice.
    8. 8
      Add dry and wet alternately to butter mixture, beginning and ending with dry.
    9. 9
      Mix by hand just enough to blend thoroughly without excess beating.
    10. 10
      Fold fresh blueberries in gently with the last addition of dry ingredients.
    11. 11
      Spread the batter into the prepared pan.
    12. 12
      Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean.
    13. 13
      Allow to cool for 10 minutes in the pan, then turn out onto a plate.
    14. 14
      Cool completely before slicing.

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    Nutritional Facts for Blueberry Pound Cake

    Serving Size: 1 (2543 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8218.0
     
    Calories from Fat 3715
    45%
    Total Fat 412.8 g
    635%
    Saturated Fat 248.9 g
    1244%
    Cholesterol 2279.2 mg
    759%
    Sodium 5421.1 mg
    225%
    Total Carbohydrate 1051.7 g
    350%
    Dietary Fiber 21.1 g
    84%
    Sugars 635.2 g
    2541%
    Protein 103.9 g
    207%

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