Blueberry Bliss: A Simple Yet Stunning Pound Cake
Who says baking has to be complicated? This blueberry pound cake is proof that even novice bakers can create a showstopper dessert. With minimal effort and readily available ingredients, you can whip up this moist and flavorful cake that's perfect for any occasion.
Ingredients
- 1 pint fresh blueberries, washed and drained
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon sparkling white sugar or turbinado sugar
- Optional: whipped cream for serving
Instructions
Preparation:
- Preheat your oven to 325°F (165°C).
- In a small bowl, toss the blueberries with 1/4 cup of the flour. Set aside.
- In a separate bowl, whisk together the remaining flour, baking powder, and salt.
Creating the Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
Baking the Cake:
- Grease and flour a 10-inch tube pan.
- Pour the batter into the prepared pan.
- Sprinkle the top of the batter with the sparkling white sugar.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack.
- Once completely cooled, slice and serve. For an extra touch of indulgence, serve with whipped cream.
Tips for Perfect Results
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for optimal creaming and batter consistency.
- Don't Overmix: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Fresh Blueberries: For the best flavor, use fresh blueberries. If using frozen, thaw completely and drain well before using.
- Tubing the Cake: To achieve a beautiful cake shape, carefully separate the cake from the pan using a sharp knife before inverting.
- Sparkling Sugar: The sparkling sugar adds a delightful crunch and visual appeal to the cake.
Why This Recipe Works
This blueberry pound cake recipe is a crowd-pleaser for several reasons:
- Simplicity: The straightforward instructions and minimal ingredients make it accessible to bakers of all levels.
- Flavor: The combination of sweet blueberries and buttery cake is a classic and irresistible flavor profile.
- Texture: The cake is moist and tender, with a delightful crumb.
- Presentation: The golden brown top and sparkling sugar create an attractive and appetizing appearance.
With its ease of preparation and impressive results, this blueberry pound cake is sure to become a cherished recipe in your baking repertoire. Enjoy!
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