Blueberry pound cake recipe -
On a eu presque la même idée! Sad 🙁 I followed the instructions and attempted to remove the cake from the pan after letting it cool for 10 minutes. The top half remained in the pan. I know first hand how frustrating it is to spend all the time and money on ingredients for a special recipe only to be disappointed.
The only thing I can think of is that I always use a two piece tube pan, and I go around the edges with a sharp knife to separate it from the pan on the sides and from the tube in the middle.
Then I take the outside part of the pan off. I then use the knife to separate the cake from the bottom of the pan.
Then I turn it out onto a platter. Three cups of flour makes the mixture very dry. Could that be where the error is or maybe you left something out.
Thank you for sharing this amazing recipe. I made this cake over Memorial Day weekend and it was such a hit that friends and family have been requesting me to make them their own special cake.
For one family member I used this cake recipe, however instead of blueberries I substituted tart cherries from the local orchard, added just a touch of Almond extract and nuts. I made your blueberry pound cake yesterday and it is WONDERFUL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This recipe will be added to my very favorite recipes. Thank you for such a delicious cake. Oh that makes me so happy Joan. Thanks for letting me know. Just wondering what a stick of butter is? What is the amount in a stick? Not used to that phrase. Hi Nellie — thank you for this question.
I need to update that in the recipe. Thank you for bringing it to my attention. Hi Marti — so glad you liked it!
I have frozen it — I just wrapped it tight, then put it in one of those mammoth ziploc freezer bags — and it did fine. Thanks for dropping by. I made this lastnight and my fiancé and I LOVE it!!!!! Thank you for sharing such a delicious recipe!
Also, I really like your silver cake plate, do you mind me asking where you got it? Hi Mary Beth — that makes me so happy — glad you love the cake. The cake plate is actually made of armetale and I got it at Home Goods about 5 years ago.
There were three sizes and the one you see is the largest. They are slightly indented and have a removable glass insert underneath where the cake is. That was before I started blogging and all. Hindsight is 20 Good luck, I sure hope you find one, I have really enjoyed mine.
After reading this article, It is very easy to make. We heve prepared this cake many times, because our children loves it very much. It is too tasty!!!!!!!!!
we made it on last Sunday.. Thanking You!!!!!! Hi Allie Thanks for the wonderful recipe. I made the cake today. Your instructions were very clear and I followed them exactly. thanks again Pam.
Hey thanks so much for dropping by Pam — so glad you enjoyed the cake and it was pretty too! Dense, moist, delicious! Even my non-blueberry-loving husband raved! I typically bake carrot cake for Easter, but wanted to try something new…this will definitely be a repeat treat in our house!
Thank you for the recipe. Hey Trish — sure thing and thanks for dropping by — so glad you and your husband enjoyed this cake. Glad to know about the frozen blueberries, thank you. Have a great week! i made this cake with frozen blueberries at the frozen state and came out perfect.
i have same luck with other blueberry cake recipes so i knew it would work. Good to know — thanks so much! I have also made this cake with frozen blueberries but it seems to freeze the batter when I add them.
I just find it harder to work with the batter when adding it to the pan. But the cake def. tastes just as fabulous either way! I just made my lemon glazed blueberry pound cake last night and taking it to a potluck today.
Have a super weekend. Do you use unsalted or salted butter? Could I use one of each? Thank you! Hope you love it! I was looking for a recipe to have for a brunch!
I now have one! I love all things blueberry 🤗. Allie, this blueberry pound cake looks so wonderful. So full of big , juicy berries and that crispy top! Allie I remember when you first posted these — you still have me drooling here — this is pretty much perfect!
Hope alls well with ya! I made this cake today because I had too many fresh blueberries. Also, it took almost 2 hours to bake. I thought there was something wrong with my oven. I finally bumped the temperature up to for the last half hour.
This recipe is EXCELLENT!!! com that you simply must try:. Last Updated on September 2, by Jennifer Pallian BSc, RD.
This was a fantastic and moist pound cake. The fresh blueberries were so good for the summer. What a delicious looking pound cake! I am going to save your recipe for when we go blueberry picking next month.
Will make this for the kids, over the weekend they love blueberries 🙂. I just made this Blueberry Pound Cake, and it turned out absolutely divine! The cake is incredibly moist and buttery. The burst of fresh blueberries throughout is a delightful surprise in every bite. I enjoyed it on its own, but I can imagine it would be heavenly with a scoop of vanilla ice cream.
This recipe is definitely a keeper! Be the first to get new recipes and science-based cooking and baking tips straight to your inbox for free. Author Jennifer Pallian BSc, RD.
Jump to Recipe Pin Recipe. Table of Contents hide. Oh no, this is a cake that promises a moist, tender crumb in every single slice, thanks to the dream team of butter, cream cheese, and our secret ingredient — oil. Blueberries that behave : Ever had a blueberry recipe where all the blueberries sink to the bottom?
Not here! This recipe comes with tips to ensure even distribution of blueberries throughout the cake, providing you with perfect pops of fruity flavor in each bite.
Easy and foolproof : This recipe takes the guesswork out of baking. Gather your Blueberry Pound Cake Ingredients. Butter : Our fat provider, it gives this pound cake its wonderfully moist texture and rich, luxurious taste. Either salted or unsalted butter will be fine.
Cream Cheese : This brings a velvety, slightly tangy touch to the batter, enhancing its richness and moisture. It also contains emulsifiers that help keep the pound cake moist and tender.
Sugar : Where we get our sweetness from. But sugar is more than just a sweet talker; it also helps lock in moisture and makes our cake brown beautifully. Large eggs : These are the glue holding our cake together.
They also provide lift, giving us a satisfyingly soft pound cake texture. Vanilla Extract : The quiet background singer that enhances all the other flavors.
Without a couple of teaspoons vanilla extract, our cake would be much less interesting. Flour : Basic all-purpose flour provides the structural backbone of our cake. Baking Powder : Our leavening agent that ensures our pound cake rises nicely in the oven. Blueberries : The stars of the show, their sweet-tart flavor and beautiful color make our pound cake pop!
How to Make Soft, Fluffy Blueberry Pound Cake: Step-by-Step Directions. Preheat and Prep : This is essential for ensuring an even bake.
And remember, lining the pan with parchment paper is the secret to easy cake extraction. Beating sugar in ensures a smooth batter and better incorporation.
Be sure to take breaks to scrape down sides of the bowl as you mix. Incorporate eggs, one at a time : This prevents the batter from curdling and ensures a smooth, uniform texture.
Beat in Vanilla Extract : This stage infuses our batter with a delicate, comforting aroma. Whisk dry ingredients and add to wet mixture : Mixing these separately before combining ensures an even distribution of our leavening agents. Spoon batter into loaf pan : Pour it in, and prepare for baking!
Bake the cake : Be patient, the magic is happening. Checking the internal temperature will ensure your cake is perfectly cooked and moist.
Grab these Tools. A Loaf Pan : For that classic pound cake shape. Probably because they're very easy to make thanks to only using one cake pan. With a wide variety of different style bundt cake pans, it's easy and fun to show off your special design! Be sure to also check out my Blueberry Orange Muffins recipe.
Another great opportunity to eat delicious blueberries! Wonderfully Delicious Cake As-Is. Of course, nobody would resist a scoop of vanilla ice cream next to your slice of blueberry pound cake! Right Amount of Sweetness. This cake isn't overly sweet or rich.
It has just the right amount of flavor, level of sweetness, and blueberry flavor. Easy to Make. There's nothing out of the ordinary as far as the recipe steps; it's really quite simple. It's totally worth every minute spent preparing this cake and eating it, too!
Plus, if you can't find fresh blueberries, frozen blueberries can be used instead , but fresh tend to have more flavor. Perfect for Breakfast and Dessert. Let's face it, this delicious cake can be enjoyed at any time of the day whether it's a meal, snack, or dessert. Just like my Apricot Nectar Pound Cake , this cake is frequently requested.
Blueberries - Fresh blueberries are the top choice here as they tend to be more flavorful. Frozen blueberries are a fine substitute if you can't find fresh ones.
Butter - The butter should be room temperature or soft to the touch so it will blend easily and evenly with the sugar.
We'll also coat the bundt pan with some of the butter yes! All-Purpose Flour - No need to sift the flour because most flour nowadays is pre-sifted. Most of the flour goes in the cake, but some of the flour is used to toss the blueberries in. More about that later. Granulated Sugar - For the sweetness of course!
But also for coating the inside of the bundt pan. Eggs - The eggs should be at room temperature. If you add ice-cold eggs to the batter, the butter may firm up and the mixture won't be as smooth. Vanilla Extract - Use the real stuff if you can!
The flavor of real vanilla extract just can't be replaced with imitation stuff. Baking Powder and Salt - These help the cake to rise while baking. Be sure to use baking powder and not baking soda. For the absolute best results for this blueberry pound cake, please follow the recipe card below. This blueberry pound cake is fabulous as-is!
However, some people like my family have to have ice cream with their cake lol. So, vanilla ice cream is an excellent choice as well as whipped cream. Some people really love the flavor combination of blueberries and lemon. So if this is you, you can add tablespoons of lemon juice to the batter.
When measuring flour and sugar , overfill the measuring cup, then run the back of a butter knife across the top of the measuring cup to level off. Test the cake for doneness after 1 hour of baking. The easiest way to check for doneness is to insert a clean wooden toothpick into the batter.
If the toothpick comes out clean no gooey batter stuck to it , the cake is done. This recipe calls for a bundt cake pan, but you could also use a tube pan or a loaf pan. As long as they're the same size as the bundt pan, a different-shaped pan should be fine. I must say that this pound cake is delicious while it's still warm because it kinda reminds me of a warm blueberry cobbler.
Plus, there's no refrigeration needed to store this cake. Keep the cooled-off pound cake covered with plastic wrap or keep it in a cake holder.
Eat it within days. Always use the middle oven rack position to bake just about everything; especially a cake! This ensures an even distribution of heat all around the pan.
Cakes freeze very well.
This is an adapted recipe of blueberry pound cake that I've tried. Pund was Blueberry pound cake recipe huge recipf Blueberry pound cake recipe my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold. Preheat oven to degrees F degrees C. Coat a 9xinch pan with butter. Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. This blueberry pound cake is everything a good pound cake should Bluebwrry. Buttery flavor, dotted with blueberries, Glucagon hormone deficiency a Self-care practices, velvety, Plund texture. Perfectly buttery flavor, dotted with blueberrieswith a dense, velvety, luscious texture. With the addition of sour cream you know it will have plenty of moisture. Little bursts of blueberries and a perfectly sweet glaze make this one extra special.
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