How To Make Blueberry Pound Cake
Studded with sweet and tangy berries, this blueberry pound cake is a fruit lover's delight. The cake is light, tender, and full of fruity goodness.
Preheat oven to 325 degrees F . Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with ¼ cup of sugar.
Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Gradually beat in the flour mixture. Dredge blueberries with remaining ¼ cup of flour, then fold into batter.
- Pour batter into the prepared pan.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Sugar: 30g
- Calcium: 31mg
- Calories: 337kcal
- Carbohydrates: 49g
- Cholesterol: 41mg
- Fat: 14g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 4g
- Potassium: 62mg
- Protein: 4g
- Saturated Fat: 3g
- Sodium: 267mg
- Trans Fat: 1g
- Vitamin A: 643IU
- Vitamin C: 2mg
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