This is one of my favorite pound cakes. It is a great breakfast food and goes well with coffee. This cake is really moist and light. It has a nice fresh flavor with the blueberries. My entire family loves this cake,and I get requests for it all the time. It tastes like a blueberry muffin mixed with a classic pound cake.
Let’s Get Cooking!
You will need:
3 cups of Sugar
2 cups of Butter softened
4 cups of All-Purpose Flour
3/4 cups Milk
2 teaspoons of Vanilla Extract
2 cups of Fresh Blueberries
Tip: Try not to open the oven door too often while baking because the cake could fall.
Tip: Test your cakes doneness by placing a toothpick into the center. If the toothpick comes out clean then the cake is done.
Use an electric mixer and beat butter until creamy. Gradually add the sugar and beat well. Add each egg 1 at a time. Keep beating until well mixed. Gradually add the flour to the mixture and alternate it with the milk. Finally, add the vanilla extract. Fold in the blueberries with a spatula. Make sure the batter is well mixed. Pour batter into a well greased bundt pan or two loaf pans. Bake at 300F for about 1 hour and 30 minutes. Let completely cool before removing from pan. For the glaze, whisk 1-2 tablespoons of Milk with 1/4 cup of powdered sugar and 1 teaspoon of Lemon Extract. Once cake is completely cooled, drizzle glaze on top of cake.