Blueberry Pound Cake
Moist, healthy and easy Blueberry Pound Cake recipe loaded with butter, sugar, eggs, and fresh blueberries. Blueberry pound cake loaf is great for breakfast, tea time, or anytime of the day!
Foto: Rasa Malaysia
Ingredients
- 1 cup unsalted butter (softened)
- 2 cups fine sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (divided)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cups fresh blueberries
Steps
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Preheat the oven to 325°F (165°C). Cream the butter and sugar together. Add the eggs one at a time, beating until light and fluffy after each addition. Stir in the vanilla. Sift together 2 cups of flour, salt, and baking powder. Add the sifted ingredients to the creamed mixture and beat until well combined.
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Dredge the berries in the remaining flour. Gently fold the floured berries into the batter.
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Grease and dust a bundt pan, tube pan, or regular loaf pan with butter. Pour the batter into the pan. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
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Remove the cake from the oven and let it cool on a wire rack. Carefully remove the cake from the pan and cut it into slices.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| unsalted butter | 1 cup | - | - |
| fine sugar | 2 cups | - | - |
| large eggs | 4 | - | - |
| vanilla extract | 1 teaspoon | - | - |
| all-purpose flour | 3 cups | - | - |
| salt | 0.5 teaspoon | - | - |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| fresh blueberries | 1 cups | - | - |
*Estimated market prices, may vary by region
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