Blueberry Pound Cake

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I have had this blueberry pound cake recipe on my I need to try list for well over a year. It just keeps getting pushed farther back in line for one reason or another. Well this past weekend our church celebrated its 175th Homecoming. Homecoming in the South means two things: lots of people and TONS of good food. Eliza had requested Strawberry (White Chocolate Chip) Pound Cake and I was all set to make it. Until I got home from the grocery store and realized I forgot the white chocolate chips. Then it began the game of what can I make on short notice that I already have on hand. Enter in this delicious sounding blueberry pound cake. Don’t worry that Strawberry White Chocolate Chip Pound cake will be on here very soon as I’ve got to use up the open sour cream in my fridge.

This recipe was a Pinterest find as many of mine are. It’s one of Cheryl Bennett’s of Pook’s Pantry. She’s got so much more than just desserts on her page and it’s super easy to navigate beyond your typical annoying adds. I just spied an Irish cream chocolate chip pound cake when I was linking her site to my blog and it looks really good. I’ll have to go back and pin that one for later. I enjoy finding sites with multiple good recipes that work. I always read reviews before I try something new, because you just never know what you’re going to find. But check her out and let me know if you find something else I need to pin for trying later!

Here’s what you’ll need

• Unsalted butter (softened at room temp)
• blueberries (fresh or frozen)
• sugar
• cake flour or all purpose
• baking powder
• baking soda
• salt
• vanilla extract
• eggs
• buttermilk
• powdered sugar
• milk

Make sure you prep your pan first just to save you time in the end

Make sure before you do anything that you have 2 sticks unsalted butter (1 cup) sitting out getting to room temperature. The original recipe says to use butter to grease a 12 quart bundt pan, but Crisco works just as well. Use whichever you are more comfortable with, just make sure you coat it good because blueberries like to stick to pans and make disasters of pound cakes. Once you’ve got it greased up, sprinkle it with flour, and bang it around to get a nice even coat. Set it to the side and preheat your oven to 350 degrees.

This recipe goes really quick so I ended up not taking any pictures until Eliza and I had it in the pan. She’s become my kitchen helper so the toddler helper stool my folks got us has come in very handy. If you have littles you cook with, check this thing out. It’s worth the price for making toddler kitchen helpers safer and creating less stress for you.

Grab a medium sized bowl and add all your dry ingredients to it: 13 ounces (3 cups) cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt. I just used all purpose flour because I did not have enough cake flour and it turned out just fine. Cake flour makes for a lighter fluffier cake in the end. Stir these all together and set the bowl to the side.

I hope you had your butter out getting soft because there’s not much worse than getting ready to start a cake and realizing your butter is not going to be ready to mix up any time soon

If you have a stand mixer grab that bowl and add your 2 sticks or 1 cup unsalted butter that is soft. For once in my baking life, I actually had unsalted butter in the house. I know it’s a Homecoming miracle for sure. Cream your butter with 2 cups granulated sugar until it is nice and fluffy. Make sure to scrape the sides and bottom of your bowl really well after mixing in each ingredient.

You will need 4 large eggs. If you’ve not already started, set these out early and let them come up to room temperature as well or grab them out of the coop. Hopefully your chickens are not on strike like ours with the onset of fall. Add the eggs one at a time until fully incorporated. Then mix in 1 1/2 teaspoon vanilla extract.

Now to alternate between that bowl of dry ingredients and some buttermilk

If you have real buttermilk you will need 1 cup. I currently do not keep buttermilk since we’re still dairy free. However you can make your own. Just get 1 cup of milk or your nondairy substitute and add 1 Tablespoon white wine vinegar to it. Let it sit for a couple minutes and it’s good to go. Eliza watched me prep it and kept asking me what I was doing to the milk.

Pour half of the flour mixture into the creamed mixture and mix until just combined. Don’t start your mixer up too fast, Eliza learned that lesson not too long ago. Just picture every square inch of an arms length from the mixer coated in flour and that’s about what we had. I’m still finding flour. But I digress, once that’s just combined pour in half of the buttermilk and mix until just combined. Make sure to scrape the sides and bottom well. Then do the same thing again with the remaining flour mixture and buttermilk.

So close! Just blueberries left!

The original recipe calls for 2 cups of blueberries dusted in flour. If you have fresh blueberries this works well. Frozen blueberries not so much. So we skipped the dusting step. I added 1 cup to the batter and gently folded them in, poured all of my batter into the pan, and sprinkled the last cup on the top of the pan. The other way to do this is put half of the batter in, sprinkle 1 cup of berries in, top with the remaining batter, and then put the berries on top. If you greased well either way will be fine. If you did a rush job greasing the pan I suggest you follow the original recipe and do not fold the berries into the batter. Caramelized blueberry on a cake pan is a recipe for sticking and tearing your pretty cake in half.

It’s ready for the oven! You’ll be smelling it cooking here soon!

Place it in the oven and set your timer for 45 minutes. If your oven cooks hot you may need to check it before then. However the recipe says 45-55 minutes and mine took 60 minutes. You know your oven, check it as needed and when the toothpick comes out clean pull it out. Let it cool 15 minutes and then turn it out on a wire rack to cool completely.

To glaze or not to glaze it

I decided for Homecoming we were going all out and making icing. Eliza thought this was a marvelous idea, until she was told she was not having a slice before bedtime. Mama may be a little crazy, but giving a 3 year old icing before bed? I think not.

Get a small bowl and add 2 cups powdered sugar and 1 tsp vanilla extract (clear if you have it). Mix that together slightly and grab your milk. It calls for 3 Tablespoons milk but I only needed 2. Remember you can always add more milk if it’s too thick, but you can’t take it away. I was so proud of myself! Normally I add way too much and then play the how much powdered sugar do I need to add to fix this game. Stir it until it is nice and smooth and to your desired thickness. Then pour it on! If you don’t want to clean your counters, place the cooling rack on a cookie sheet for easy clean up.

Tah-dah! All done! You could place some blueberries on top too if you have fresh ones. I opted not to since my berries were frozen.

One blueberry pound cake ready for Homecoming! So glad I thought of this recipe in my panic of realizing I didn’t pick up white chocolate chips. If you didn’t glaze the cake you probably could easily freeze it for later. With the glaze I’m not sure how it would defrost.