Light and Tender Blueberry Pound Cake

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 16

Comments: Have you been looking for a recipe for a "light and fluffy", moist and tender pound cake? You can end your search here as this cake fits the bill. This delicious pound cake has all those attributes with sweet blueberries added (although you can make this cake without the blueberries and it will still be wonderful). What I particularly like about making this pound cake is that I usually have all the ingredients in my pantry and fridge. No running to the store for ingredients that you normally wouldn't have on hand. Tips: I used unsalted (sweet butter) butter when making the cake, but you can easily use salted butter if you like, since there is no salt in the ingredients. You can find fresh domestically grown blueberries in your supermarket from May through September or October, but you may also find imported fresh blueberries during other times of the year in the produce section of your market. Otherwise, you can always use unsweetened frozen blueberries.

Ingredients: Cake: 2 cups (4 sticks/16 oz./453g) butter, softened (either salted or unsalted butter may be used) 3 cups granulated or superfine sugar 6 eggs 4 cups all-purpose flour 3/4 cup whole milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/2 to 2 cups fresh or frozen blueberries, (if using frozen blueberries, do not thaw) Garnish: (optional) Confectioners' sugar Extra Blueberries Blueberry Sauce (see recipe below) optional Serve with: Blueberry sauce, vanilla ice cream, whipped cream or non-dairy whipped topping

Instructions: Preheat oven to 325 degrees F/160 degrees C. Grease and flour a 12-cup (10 1/2-inch) tube or bundt pan, or spray pan with non-stick baking spray with flour. With an electric mixer on medium-high speed cream butter until fluffy. Gradually add sugar, beating until light and fluffy, about 5 minutes. Reduce speed to medium and add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour to creamed mixture alternately with milk, beginning and ending with flour, just until blended. Beat in both extracts. Stir in blueberries by hand. Spoon batter (batter will be quite thick) into prepared baking pan. Smooth out top with a small knife or spatula. Bake in preheated oven for about 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. When completely cool, dust top with confectioners' sugar. If desired, serve with blueberry sauce, vanilla ice cream, whipped cream or non-dairy whipped topping. Makes 16 servings. Blueberry Sauce Ingredients: 2 cups fresh or frozen blueberries, (thaw, if using frozen blueberries) 1/3 cup granulated or superfine sugar 2 tablespoons fresh lemon juice 4 teaspoons cornstarch Instructions: Combine all ingredients in a medium non aluminum saucepan; bring to a boil. Cook 3 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill. Makes 1 1/4 cups sauce. Photograph taken by Diana Baker Woodall ©2007

Source: DianasDesserts.com

Date: March 29, 2007

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County