The sweet and tangy taste of blueberries in a moist and flavorful pound cake is a match made in heaven. This recipe for a moist blueberry pound cake with fresh flavor is sure to become a favorite in your household. With a perfect balance of sweet and savory, this cake is ideal for breakfast, brunch, or dessert.
As a seasoned baker, I'm excited to share this recipe that combines the richness of a traditional pound cake with the burst of freshness from blueberries. The key to this recipe is using high-quality ingredients, including fresh blueberries, unsalted butter, and pure vanilla extract.
Moist Blueberry Pound Cake Recipe
This recipe yields a deliciously moist and flavorful cake that's perfect for any occasion. The combination of fresh blueberries, buttermilk, and a hint of lemon zest creates a truly unique and refreshing flavor profile.
Ingredients
- 1 1/2 cups (190g) unsalted butter, softened
- 1 3/4 cups (210g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (285g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (120g) fresh blueberries
- 1 cup (240ml) buttermilk
- 1 tablespoon grated lemon zest
Instructions
Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Gently fold in the blueberries, buttermilk, and lemon zest. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake to a wire rack to cool completely.
Key Points
- Use high-quality ingredients, including fresh blueberries and unsalted butter, for the best flavor.
- Don't overmix the batter, as this can lead to a dense cake.
- The buttermilk adds a tangy flavor and tenderness to the cake.
- A hint of lemon zest enhances the blueberry flavor and adds a nice brightness to the cake.
- This recipe yields a deliciously moist and flavorful cake that's perfect for any occasion.
Nutritional Information and Variations
Each serving of this moist blueberry pound cake contains approximately:
| Nutrient | Value |
|---|---|
| Calories | 320 per serving |
| Fat | 18g |
| Sugar | 25g |
| Sodium | 200mg |
Some variations to consider:
- Add a streusel topping for an extra crunchy texture and sweet flavor.
- Substitute some of the blueberries with raspberries or blackberries for a different flavor profile.
- Use almond extract instead of vanilla extract for a unique flavor twist.
What is the best way to store this cake?
+Store the cake at room temperature for up to 3 days or wrap it tightly and freeze for up to 2 months.
Can I use frozen blueberries?
+Yes, you can use frozen blueberries as a substitute, but thaw and pat them dry with a paper towel before using.
How do I prevent the cake from becoming too dense?
+Don't overmix the batter, and make sure to use room temperature ingredients.
This moist blueberry pound cake recipe is sure to become a favorite in your household. With its perfect balance of sweet and savory flavors, it’s ideal for breakfast, brunch, or dessert. Try it today and enjoy the delightful taste of fresh blueberries in every bite!
