The best Blueberry Pound Cake
The holidays are quickly approaching, so here’s another recipe to place on your table. Blueberry pound cake is one of those cakes you can’t go wrong with at the holiday party. Who doesn’t love it? It’s quick, simple, tasty, and, let’s not forget, beautiful!
You’re guaranteed a mouthful of flavor. There’s a bitter mixed with a sweet taste, and boy is that delicious! The holidays are quickly approaching, so here’s another recipe to place on your table. This will serve as a sweet treat after indulging in my deep-fried turkey and gravy.
What are blueberries?
Blueberries range in color from blue to purple, providing beautiful contrast to your cake. They’re small but full of flavor. I personally love the sweet and bitter taste that they offer. Blueberries are best served from June to August but can be a year-round treat if frozen.
How long does a blueberry pound cake last?
A blueberry pound cake will last about a week in the refrigerator before becoming dry. Cover your cake with foil or plastic wrap, or place it inside a container with a lid to preserve its taste.
Is it difficult to make Blueberry Pound Cake?
No, it’s actually quite simple to make. Get all of your ingredients and set them aside. If you’re anything like me, this will help ensure that nothing is missing from the recipe, LOL. Ingredients are butter, sugar, cream cheese, eggs, all-purpose flour, sour cream, vegetable oil, blueberries, and pure vanilla extract.
Steps to Make Blueberry Pound Cake
- In a bowl, add the softened butter, cream cheese, and sugar.
- Mix ingredients on low.
- Add eggs one at a time and continue to mix on low.
- Add pure vanilla extract.
- Slowly mix in flour and sour cream.
- In a separate bowl, add blueberries and vegetable oil.
- Using a spatula (not the mixer), lightly fold the blueberries into the mixture.
- Preheat the oven to 350 degrees.
- Butter your pan and pour the cake mixture into the pan.
- Place in the oven for 70 minutes or until an inserted toothpick comes out dry.
- Remove and let cool for 15 minutes.
Enjoy!
The best Blueberry Pound Cake
Ingredients
- 1 stick butter soften
- 2 cups sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 4 eggs large
- ½ tsp pure vanilla extract
- 4 ounces cream cheese
- 8 ounces sour cream or plain yogurt
- 2 ½ cups blueberries fresh or frozen
- 1 teaspoon Vegetable Oil
Instructions
- In a bowl add the softened butter, cream cheese, and sugar.
- Mix ingredients on low
- Add eggs one at a time and continue to mix on low
- Add pure vanilla extract
- Slowly mix in flour and sour cream.
- In a separate bowl add blueberries and vegetable oil
- Using a spatula, (not the mixer) lightly fold the blueberries into the mixture
- Preheat oven to 350 degrees
- Butter your pan and pour the cake mixture in the pan
- Place in the oven for 70 minutes or until an inserted toothpick comes out dry
- Remove and let cool for 15 minutes
