This Blueberry Pound Cake is absolutely perfect for all occasions! And it is the best blueberry desert in existence as far as I am concerned. I’m a dessert person – well, a food person in general – which is why I write up recipes and tell you everything there is to know about them. What you may not know about me, however, is that I used to sell several lines of kitchenware through home parties. It was a really great thing for me not just financially, but socially and well…culinary. Home parties are where the greats in this industry showcase some of their best catering skills, and that there is the genesis of this Blueberry Pound Cake recipe. I got it came a very wonderful hostess at one of those parties.
Now, why do I like this recipe?
Did I mention that it is the greatest blueberry dessert in all of existence? It just tastes amazing! And you don’t need so much time, effort or any special kind of equipment before you’re able to bake it.
The recipe itself is easy to follow, and filled with uncomplicated steps. In short, it’s very detailed and there is just no way of messing it up, if you follow it very carefully.
You’ll be pleased to know that this recipe has an estimated 337.7 calories (which can be cut back with some minor recipe adjustments).
I wouldn’t recommend it if you’re allergic to blueberry, lactose- intolerant, or on a vegetarian or vegan diet. You’re just going to have to make special allowances for those things if you want to make this Blueberry Pound Cake. If you’re on a diabetic diet or any other special meal plan, you need to check in with your nutritionist first.
Now, if you’re in the all-clear, you’re ready to move on to the next phase which is…well, the actual recipe:
Ingredients :
1/2 cup butter
3 eggs
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk
Directions :
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside.
In a large bowl sift together the flour, baking powder, and salt; set aside.
In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined.
Beat in eggs.
Stir blueberries into flour mixture.
By hand, stir blueberry mixture into butter mixture.
Stir in milk just until combined.
Spread batter in prepared pan.
Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean.
Cool on wire rack for 15 minutes.
Loosen cake from edge of pan with a narrow metal spatula.
Remove cake from pan; cool completely on wire rack.
NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries.
Oooh, that would be pretty.
Cooking tips that will help in weight loss
- Go for filled milk or skimmed milk instead of full cream
This will help to reduce the calorie and cholesterol count of the Blueberry Pound Cake
- Keep the eggs
Now, there are a lot of eggless batter recipes out there but the eggs really do a lot for the structure, texture and mouth-feel of this Blueberry Pound Cake. It also helps you in weight loss by adding more flavors to the desert, thus promoting your level of satisfaction. You will therefore not experience frequent hunger pangs. Aside from helping you maintain your weight loss, it will increase the amount of nutrients you take in.
- Cut down the sugar.
You can reduce the sugar and increase the amount of blueberries in the mix. Don’t worry, you won’t end up with a completely sugarless Blueberry Pound cake, because here’s the thing, the blueberries themselves have sugar, so don’t hesitate to cut down on that sugar!
Having read gone through this recipe and tips to help with weight loss while preparing the dish, you should be well on your way to preparing and enjoying this Blueberry Pound Cake!
