What is your earliest memory of pound cakes? Mine was from my childhood days in Singapore where pound cakes were ready made by a company called SaraLee. They come in a aluminium rectangular tray and they are always purchase when you need a last min cake but can’t afford a bakery cake. I always remember them as ‘heavy’ cakes where it’s really filling and dense. During my grocery trip, I decided on a whim that I would bake something blueberry and a blueberry pound cake would be it. That meant I would also need to purchase another kitchen item – bundt pan, which I have meaning to get but always put it off as there’s little space in my kitchen to store it. Obviously, I decided to figure out that problem after I got to eat the cake.
If you’re wondering , pound cakes get their name as they were traditionally compromised of a pound each of butter, flour, eggs and sugar but nowadays, leavening agents like baking powder are used to make them fluffier and reduce the amount of ingredients used. My body could use the lesser amount of calories in these babies!
The best part to this pound cake is the thick crunchy crust which is to die for! Pat and I had skeptical expectations looking at the cake when it came out of the oven but boy, were we so wrong. We wolfed down this cake so fast that the regrets of eating too much came way too late and had trouble digesting our dinner plus a whole pound cake that meant to feed 12. I had to eat more than I can handle for this one cause #patdoesnotsharedesserteither.
Don’t forget to serve this with some raspberries/strawberries and whipped cream! They go really well together.
Blueberry Pound Cake
Prep time : 20 mins
Bake Time: 1 hr 15 mins
Serves : 12
- 8 ounces unsalted butter, softened, plus 1 tablespoon for the pan
- 15 ounces (2 cups) sugar, plus 3 tablespoons for the pan
- 15 ounces (3 cups) all-purpose flour, divided
- 1 teaspoon baking powder
- ½teaspoon kosher salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 dry pint (10 ounces or about 2 cups) fresh blueberries
- Strawberries, optional for serving
- Whipped cream, optional for serving
- Heat oven to 325 degrees F. Heavily coat a tube bundt pan 1 tablespoon butter and 3 tablespoons sugar. Dump out the excess sugar.
- Whisk together 10 ounces (2 cups) all-purpose flour, baking powder, and salt. Set aside.
- Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, add the vanilla extract and beat for 3 minutes until fluffy. Add the flour mixture to butter mixture and combine on low speed. Do not overbeat.
- Combine the blueberries with the remaining 5 ounces (1 cup) all-purpose flour in ziptop bag and shake. Fold berry mixture into batter. Pour into prepared pan.
- Bake for 1 hour and 15 minutes or until probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for 15 minutes before depanning and cooling completely. Serve with strawberries and whipped cream.
Recipe from Alton Brown