Blueberry Pound Cake

Name: Blueberry Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1-3/4 cups all-purpose flour; 1 teaspoon baking powder; 1 cup fresh or frozen blueberries; TOPPING:; 2 teaspoons sugar; 1 teaspoon ground cinnamon

Total Time Prep: 15 min. Bake: 50 min. + cooling

Yield 1 loaf

Test Kitchen Approved

This blueberry pound cake bakes up quickly, and it's a great way to use up those frozen berries sitting in your freezer. If you find yourself with some extra blueberries, make this recipe as a snack cake for the week.

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries.
Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 piece: 170 calories, 7g fat (4g saturated fat), 43mg cholesterol, 95mg sodium, 25g carbohydrate (14g sugars, 1g fiber), 3g protein.

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Recipe Creator