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–+ servings

Blueberry Pound Cake

This Blueberry Pound Cake is so delicious and full blueberries. It is super soft and moist and topped with a vanilla glaze. This pound cake has the most amazing texture and a family favorite.
5 fra 4 stemmer
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 16 slices

Equipment

Ingredients
 
 

BLUEBERRY POUND CAKE

  • 180 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 250 g granulated sugar
  • Zest of ½ lemon
  • 85 g butter room temperature
  • 3 eggs room temperature
  • 65 g oil room temperature
  • 1 teaspoon vanilla extract
  • 150 g sour cream 18% room temperature
  • 150 g frozen blueberries + 1 teaspoon flour for coasting the blueberries

GLAZE

  • 200 g powdered sugar
  • 4-5 teaspoon water
  • ½ teaspoon vanilla extract
  • ½ teaspoon sour cream to thicken the glaze, optional
  • Fresh blueberries for decoration

Instructions
 

BLUEBERRY POUND CAKE

  • Preheat the oven at 160ºC/320ºF conventional oven and prepare a loaf pan with parchment paper.
  • Sift together the all-purpose flour, baking powder and salt and set it aside.
    180 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
  • Add the granulated sugar to a bowl and add half the zest of a lemon. Message the sugar and lemon zest together to release the oils of the lemon zest.
    250 g granulated sugar, Zest of ½ lemon
  • Add the butter to the granulated sugar and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.
    85 g butter
  • Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.
    3 eggs
  • Continue by adding ½ of the flour mixture and on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a spatula to make sure all the ingredients have been incorporated.
    65 g oil, 1 teaspoon vanilla extract, 150 g sour cream 18%
  • Toss the frozen blueberries in flour and add them to the cake batter. Using a rubber spatula gently fold them in.
    150 g frozen blueberries + 1 teaspoon flour
  • Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 1 hour and 25-30 minutes.
  • Let the cake cool on a cooling rack. After 10 min, gently remove the cake from the cake tin and let it cool down completely.

GLAZE

  • Mix all the ingredients together and pour it over the pound cake. Optionally, decorate it with fresh blueberries.
    200 g powdered sugar, 4-5 teaspoon water, ½ teaspoon vanilla extract, ½ teaspoon sour cream, Fresh blueberries for decoration

Nutrition

Carbohydrates: 39gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 48mgSodium: 136mgPotassium: 46mgFiber: 1gSugar: 29gVitamin A: 249IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword blueberry, pound cake
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