Easy Blueberry Pound Cake Recipes

BLUEBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

FRESH BLUEBERRY POUND CAKE

Steps:

• Cream butter & sugar.
• Add eggs one at a time & beat until fluffy. cream butter and sugar, egg for blueberry pound cake
• Stir in vanilla.
• Sift together 2 c. flour, salt, & baking powder. Add to cream mixture & beat well. add flour to sugar and butter for blueberry pound cake
• Dredge blueberries in the remaining 1 cup flour. dredge blueberries in flour
• Fold in blueberries to the batter. fold in blueberries for pound cake
• Bake in preheated oven @ 350* for 1 hour & 15 min.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar.
• Mix together 2 3/4 cups flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter.
• Pour batter into the prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

ELENE'S BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix 2 3/4 cups flour, baking powder, and salt in a small bowl; set aside.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until fluffy.
• Add the flour mixture to the bowl and beat until well combined. Dredge blueberries in remaining 1/4 cup flour. Fold blueberries into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BLUEBERRY SOUR CREAM POUND CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

EASY BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease and flour a 10-inch tube pan.
• Combine cake mix, cream cheese, oil and eggs. Beat until very smooth. Gently fold in berries. Spoon into prepared tube pan and bake for about 1 hour, until a toothpick inserted in the center comes out clean.

BLUEBERRY POUND CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 325 F/165 C. Grease and flour a Bundt cake pan or tube cake pan.
• In a mixing bowl with an electric mixer, cream the softened butter with the sugar.
• Add the eggs one at a time, beating well after each addition. Beat until light and fluffy. Add and mix in the vanilla.
• Sift 2 cups flour, salt, and baking powder together.
• Add the sifted ingredients to creamed mixture and beat until well blended.
• In a medium bowl, dredge berries in remaining 1/2 cup flour.
• Gently fold floured berries into the batter. Spread the batter in the prepared baking pan.
• Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

WONDERFUL BLUEBERRY POUND CAKE!

Steps:

• Set oven to 350°.
• Grease a 10-inch tube pan.
• In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
• Add in eggs and egg white one at a time until blended.
• Add in the vanilla.
• In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
• In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
• Fold in the blueberry mixture.
• Transfer the mixture prepared tube pan.
• Bake for about 1 hour and 10 minutes or until cake tests done.
• Cool cake 10 minutes in pan then remove.
• In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.