Best Blueberry Pound Cake

Step 1

Preheat oven to 325F. Coat a tube pan or bundt pan with 1 tablespoon of softened butter. A pastry brush works well for this; get into all the nooks and crannies of pan. Sprinkle 1/4 cup sugar all over the inside of the pan. Tap the pan to help distribute the sugar, make sure to coat the entire inner surface of the pan. Place pan in the refrigerator until ready to pour the batter in. Alternatively, you can spray the pan with non-stick oil-flour spray instead of the butter and sugar, but the sugar crust is so good! You'll love it!

Step 2

Place the blueberries in a bowl and add 1/4 cup flour. Toss to coat all the blueberries, and set the bowl aside.

Step 3

Place the remaining butter and sugar in a large mixing bowl. Mix with an electric mixer for 3 minutes on medium speed; scrape down sides of bowl once during mixing.

Step 4

Add eggs one at a time, blending between eggs, on medium speed for about 3 minutes total. Blend in vanilla extract.

Step 5

In a separate bowl, whisk together the flour, salt, and baking powder. Then add 1 cup at a time to the egg mixture, blending between additions, on low speed for about 3 minutes.

Step 6

Gently fold the blueberries into the batter trying not to get any additional excess flour left in the bowl in the batter. The blueberries should be coated with flour but any excess flour left in the bowl is not needed in the batter.

Step 7

Evenly spoon the batter into the prepared cake pan.

Step 8

Bake for 1 hour and check for doneness. The cake should be slightly browned. If a wooden toothpick inserted into the cake comes out clean (with no gooey batter stuck to it), then the cake is ready.

Step 9

Let the cake cool in the pan for 30-40 minutes. If the edges appear stuck to the pan, run a butter knife around the inner and outer edges to loosen up the cake. Carefully turn the cake out onto a cake platter.

Step 10

Serve the cake warm all by itself, or add a scoop of ice cream or dollop of whipped cream.