Name: Blueberry Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 14
Ingredients: Unsalted butter, softened - 2 tablespoons; White sugar, divided - 2 ¼ cups; All-purpose flour - 3 cups; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Fresh blueberries - 2 cups; Unsalted butter, softened - 1 cup; Eggs - 4 large; Vanilla extract - 1 teaspoon

Ingredients for - Blueberry Pound Cake

1. Unsalted butter, softened 2 tablespoons

2. White sugar, divided 2 ¼ cups

3. All-purpose flour 3 cups

4. Baking powder 1 teaspoon

5. Salt ½ teaspoon

6. Fresh blueberries 2 cups

7. Unsalted butter, softened 1 cup

8. Eggs 4 large

9. Vanilla extract 1 teaspoon

How to cook deliciously - Blueberry Pound Cake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.

2 . Stage

Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.

3 . Stage

Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.