blueberry pound cake recipe
Indulge in this delicious blueberry pound cake recipe! 🍰 Perfectly moist and bursting with flavor, it's a must-try for dessert lovers! 💙
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter Softened.
- 1 1/2 cups granulated sugar Can substitute with brown sugar for richer flavor.
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries Can use frozen, thawed and drained.
- 1 lemon or orange zest Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Mixing
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, checking for doneness with a toothpick.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.