Why You’ll Love This Blueberry Pound Cake Recipe
If you’re looking for a delightful dessert that combines the richness of pound cake with the burst of fresh blueberries, you’re going to love this recipe.
The moment I took my first bite, I was hooked! The buttery texture pairs perfectly with the sweet, juicy berries, creating a harmony of flavors that dance on your palate.
Plus, it’s incredibly easy to make, which is a huge bonus for anyone short on time.
I can’t get enough of its vibrant color and the way it fills my kitchen with an irresistible aroma.
Trust me, this cake will quickly become a favorite!
Ingredients of Blueberry Pound Cake
When it comes to baking, having the right ingredients is half the battle won, right? For this Blueberry Pound Cake, you’ll want to gather a few simple yet essential components that come together to create a deliciously moist and flavorful cake.
Trust me, once you have everything ready, you’ll be halfway to enjoying a slice of this delightful dessert. So, let’s take a look at what you need to whip up this gorgeous treat.
Ingredients for Blueberry Pound Cake:
- 2 cups granulated sugar
- 1/3 cup butter or margarine, softened
- 1/2 cup light cream cheese (Neufchatel), softened
- 3 large eggs
- 1 large egg white
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, divided
- 2 cups blueberries (fresh or frozen)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8 ounce) carton lemon low-fat yogurt
- Cooking spray
- 1/2 cup sifted powdered sugar
- 4 teaspoons lemon juice
Now, you might be wondering if you can swap out any of these ingredients or make some substitutions. Well, here’s the scoop. If you’re in a pinch, you can use regular cream cheese instead of light cream cheese.
Just be aware that it might alter the texture a tad, but hey, that’s not always a bad thing, right? And if you don’t have fresh blueberries on hand, frozen ones work just as fine—just remember to toss them in flour before adding them to the batter to help them hold their shape.
Oh, and don’t even get me started on the yogurt; it adds a lovely moisture to the cake while keeping it light. So, gather these ingredients, and let’s get ready to bake something amazing!
How to Make Blueberry Pound Cake
Making Blueberry Pound Cake is like taking a little journey into the world of baking, where the scent of sweet blueberries and vanilla fills the air. Grab your 2 cups of granulated sugar, and let’s get started.
First, you’ll want to preheat your oven to a cozy 350 degrees F, because nothing says “I’m ready to bake” like a warm oven. In a mixing bowl, take that sugar and mix it with 1/3 cup of softened butter or margarine and 1/2 cup of light cream cheese. Beat them together at medium speed until it’s all smooth and well blended. This usually takes about 5 minutes, and trust me, it’s worth the wait.
Once you have a creamy mixture, it’s time to introduce 3 large eggs and 1 large egg white, adding them one by one and making sure to mix well after each addition. Don’t forget to add in those 2 teaspoons of vanilla extract; it really makes the cake sing.
Now, here’s where things get a bit floury. Lightly spoon 3 cups of all-purpose flour into measuring cups, leveling it off with a knife—precision is key here. In a separate bowl, combine 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt with the remaining flour.
Alternate adding this flour mixture with 1 (8 ounce) carton of lemon low-fat yogurt into your sugar mixture. Start and end with the flour mixture; it helps the batter come together nicely. And just when you think it’s all mixed up, fold in 2 cups of blueberries—make sure to toss those in 2 tablespoons of flour first so they don’t sink to the bottom.
Pour that lovely batter into a 10-inch tube pan that you’ve coated with cooking spray. Give the pan a good tap on the counter to release any trapped air bubbles; they say this helps the cake rise evenly.
Slide it into your preheated oven and bake for about 1 hour and 15 minutes. You’ll know it’s done when a wooden pick poked in the center comes out clean.
Once baked, cool it in the pan for 10 minutes before gently removing it and letting it cool further on a wire rack. Now, for the finishing touch, mix together 1/2 cup of sifted powdered sugar and 4 teaspoons of lemon juice, then drizzle this over the warm cake.
It’s a simple but effective way to elevate your dessert. Slice it up with a serrated knife, and you’re ready to enjoy a slice of blueberry bliss, maybe even with a cup of coffee or tea. Just remember, if it doesn’t come out perfectly, it’s still going to taste delicious—and that’s what really counts, right?
Blueberry Pound Cake Substitutions & Variations
While I love the classic flavor of Blueberry Pound Cake, experimenting with substitutions and variations can lead to delightful new twists.
You can replace some of the granulated sugar with brown sugar for a deeper flavor, or swap out blueberries for raspberries or strawberries.
If you want a lighter version, use Greek yogurt instead of cream cheese. For a citrusy kick, add lemon or orange zest to the batter.
I sometimes toss in a sprinkle of cinnamon or nutmeg for warmth. Don’t hesitate to get creative; each variation brings its own unique charm to this beloved cake!
What to Serve with Blueberry Pound Cake
To elevate your Blueberry Pound Cake experience, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the cake’s texture, making every bite delightful.
I also enjoy pairing it with fresh berries for an extra burst of flavor. A drizzle of lemon glaze adds a revitalizing touch that brightens the dessert.
If you’re feeling adventurous, serve it alongside a cup of coffee or tea to balance the sweetness.
These simple additions really enhance the enjoyment of your Blueberry Pound Cake and create a memorable treat for you and your guests.
Additional Tips & Notes
Serving blueberry pound cake with whipped cream, fresh berries, or a drizzle of lemon glaze elevates the experience, but there are a few other tips that can enhance your baking process and the final product.
First, make sure your ingredients are at room temperature for a smoother batter. I recommend using fresh blueberries when possible, as they’re juicier and more flavorful.
For even baking, rotate your cake halfway through. If you want a richer flavor, consider adding a teaspoon of almond extract.
Finally, let the cake cool completely before slicing; it helps maintain its moistness and structure. Enjoy your baking!