Blueberry Overload
In scrolling through my photo library and thinking back to all the treats I've had recently it is clear to me that I have a blueberry problem. LOL. I have been making blueberry muffins, blueberry ice cream, and then last week I made a blueberry pound cake! So much blueberry. I've got to say though, no regrets! And I'm not stopping anytime soon.
With that I will share with you the recipe for the pound cake, and show you what my evil bundt pan did to my cake! Grrrr.
Cake is from Alton Brown's cookbook EveryDayCook. So many things in there look amazing (yes, I have a list) but I had a ton of blueberries on hand, plus everything else that was called for, so figured I'd start with the pound cake. Because I rarely think of blueberries without lemons I'd originally planned a lemon glaze to go on top but my pan decided to eat my cake, making it impossible to apply a pretty glaze. And after tasting the cake the glaze is totally not necessary. This cake is AMAZING! Perfect for a weekend brunch, or an afternoon tea. Or for grabbing on your way out the door on a busy morning. Really it's just perfect! Even if the pan did eat the cake.
Blueberry Pound Cake (from Alton Brown)
1 C / 227g unsalted butter, room temperature, plus more for the pan
2 C / 400g granulated sugar, plus more for the pan
3 C / 426g all-purpose flour, divided
1 tsp baking powder
1/2 tsp kosher salt
4 lg eggs
1 tsp vanilla extract
1 pint (2 C) fresh blueberries
Preheat oven to 325F. Coat a bundt pan well with butter and sugar (roughly 3 tbsp).
Whisk together 2 C / 284g of the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle cream together the butter and sugar for about 5 mins on medium speed. Add the eggs one at a time, scraping down the sides as you go. Add vanilla and beat until fluffy (3 minutes). Add the flour to the mixture, and mix on low until just combined.
Toss the blueberries with the remaining 1C / 142g of flour and fold into the rest of the batter.
Pour into the prepared pan and bake for 1h 15mins. Or until cake tester comes out clean. (Alton Brown also specifies that the inside should register 210F). Cool in the pan on a rack for 15 mins before removing to cool completely.
Enjoy!
Blueberry Pound Cake
Ingredients
- 1 C / 227g unsalted butter, room temperature, plus more for the pan
- 2 C / 400g granulated sugar, plus more for the pan
- 3 C / 426g all-purpose flour, divided
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 lg eggs
- 1 tsp vanilla extract
- 1 pint (2 C) fresh blueberries
Instructions
- Preheat oven to 325F. Coat a bundt pan well with butter and sugar (roughly 3 tbsp).
- Whisk together 2 C / 284g of the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle cream together the butter and sugar for about 5 mins on medium speed. Add the eggs one at a time, scraping down the sides as you go. Add vanilla and beat until fluffy (3 minutes). Add the flour to the mixture, and mix on low until just combined.
- Toss the blueberries with the remaining 1C / 142g of flour and fold into the rest of the batter.
- Pour into the prepared pan and bake for 1h 15mins. Or until cake tester comes out clean. (Alton Brown also specifies that the inside should register 210F). Cool in the pan on a rack for 15 mins before removing to cool completely.
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