Ingredients
Scale
- 2 tablespoons unsalted butter, softened
- 2 ¼ cups white sugar, divided
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle ¼ cup sugar into the pan and tilt gently to coat.
- Prepare Dry Ingredients: Mix 2 ¾ cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining ¼ cup flour together in another bowl until coated.
- Cream Butter and Sugar: In a large bowl, cream the remaining 2 cups sugar and 1 cup butter with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine and Fold: Gradually beat in the flour mixture, then fold in the floured blueberries. Pour the batter into the prepared pan.
- Bake: Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 to 80 minutes. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Notes
- Coating Blueberries: Coating the blueberries with flour helps to keep them from sinking to the bottom of the cake.
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Storing: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 386 kcal
- Sodium: 221mg
- Fat: 17g
- Carbohydrates: 56g
- Protein: 5g
- Cholesterol: 92mg
Keywords: BlueberryPoundCake, BakingJoy, DessertGoals, OhMyMeal, HomeBaking, Yummy, EasyBaking