Blueberry Pound Cake is a delightful dessert that combines the rich, buttery flavor of pound cake with the sweet, juicy burst of blueberries.
The essential ingredients include flour, sugar, butter, eggs, vanilla extract, baking powder, milk, and fresh blueberries.
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure easy removal of the cake after baking.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, sift together the flour and baking powder. This step ensures that the dry ingredients are well combined and free of lumps.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. This method helps to create a smooth, well-incorporated batter.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without bursting.
Pour the batter into the prepared Bundt pan, spreading it evenly to ensure a uniform bake.
Bake the cake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Slice the cake and serve it plain or with a light dusting of powdered sugar. The cake's rich flavor and moist texture make.