Blueberry Pound Cake

Nothing spells summer better then fresh fruit, especially fresh picked blueberries!



17 tablespoons unsalted butter, softened, divided
2 cups plus 3 tablespoons granulated sugar, divided
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 teaspoon vanilla extract
2 cups fresh blueberries


  1. Heat oven to 325ºF. Heavily coat a tube bunt pan with 1 tablespoon (13 grams) of butter and sprinkle with 3 tablespoons (45 grams) sugar. Cover the pan tightly with plastic wrap and shake. Place pan in refrigerator.
  2. Whisk together 2 1/2 cups (360 grams) of the flour, the baking powder, and salt, scraping the bowl as needed. Set aside.
  3. Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, scrape down the sides of the bowl, add the vanilla extract, and beat until fluffy, 1 to 2 minutes. Reduce speed to low, then add the flour mixture to the butter mixture and combine. Do not overbeat.
  4. Combine the blueberries with the remaining 1/2 cup (77 grams) all-purpose flour in zip-top bag and shake. Fold berry mixture into batter. Pour into prepared pan.
  5. Bake for 1 hour and 15 minutes or until probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for at least 15 minutes before depanning and cooling completely. Serve with strawberries and whipped cream.

Getting together with my sisters, mother, grandmother and even great- grandmother to go blueberry and strawberry picking is a memorable past time I think about every season!