Friday, April 10, 2009

The Easter Blueberry

I'm reaching into the archives for this one. I made this last Spring. Not for a special occasion, but just because it looked so pretty. It has 4 whole cups of blueberries studded throughout the batter. So, needless to say, it is very berry and so so easy to make!

I love blueberries, so this cake did not disappoint. It was like a giant muffin, only more dense. Like most other pound cakes, this one was not very sweet, but it lends itself to be paired with a healthy dollop of fluffy sweetened whipped cream or ice cream. If you want something a little sweeter, add a hefty cinnamon crumb topping to this or just add a bit more sugar to the batter- maybe another half cup.

This would be a nice addition to your Easter buffet if you're looking for something simple and beautiful.

Blueberry Pound Cake from BHG
  • 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
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 :-)

More baked blueberry treats:

Happy Easter !!!

26 comments:

Coleen's Recipes said...

Your blueberry pound cake looks delicious!! You can't have too many blueberries in a cake. Yum, Yum.

Donna-FFW said...

OMG!! So very delicious.. So pretty.. and thanks for the pick me up big time email.. love you!

Vashti said...

YumYumYum! I love blueberries. It is such a pretty looking cake.
Have a great Easter.

Dawn said...

all these eyeball pics are scaring me! LOL
that's a LOT of blueberries, just the way I like it.
I love all the fresh fruit that's coming out these days.
Jumbo strawberries are next!

Treehouse Chef said...

I just love the recipes you post!!
This is another winner!

Elyse said...

Yum! I love the amount of blueberries that went into this cake. And, I love pound cake, to boot. What a perfect cake for any occasion. I can't wait to make it!

A Feast for the Eyes said...

Yummy! So simple, yet so impressive looking. I can see this on my Sunday brunch table, easily. I love baking on the weekends.

Debby

my3sons said...

Hi Monica,
This looks really yummy. I cheated this year and ordered some pastries from the bakery. My sister in law is in charge of dessert. My husband wanted me to order something from the bakery because his sister only makes/buys non or low fat food. I will certainly copy this one for another day though. Happy Easter!

Juliana said...

Great treat for Easter...love the amount of blueberry that you added.

michelle said...

Popping over from My Tasty Treasures! This looks so good! I just made good ole blueberry muffins this morning. I should surprise my husband next time with this pound cake!!!

Kerstin said...

What a beautiful cake - I love all the blueberries stuffed inside! I also really like your idea for a crumb topping!

Lissaloo said...

My family is gonna LOVE this! Thanks for sharing it :)

Shari@Whisk: a food blog said...

I would love a piece of that! Happy Easter!

Sophie said...

Yum, divine. Blueberries are my favorite berry. And I am totally making that egg sandwich for the hubby and I tomorrow! :) Have a wonderful Easter!

Ingrid said...

Mmmm, that is gorgeous! I have mixed feeling about blueberries........sometimes I love 'em & sometimes not so much! I think it has to do with the texture. I don't like anything mushy!
~ingrid

SHERAWFOREVER AKA SHERNELL said...

Yoy are so talanted i'm raw but I can rawtify it !

http://rawexperiences.typepad.com/my_weblog/

LauraM said...

I know it isn't Easter time, but I came across this pin and decided to use up some blueberries. It looks delish, and cannot wait to bite into it. It's in the oven right now! Thanks for the recipe share!

Anonymous said...

This cake is amazing!!! Thank you so much for the recipe. Just one question-do you store it room temp or in the refrigerator?

Anonymous said...

Would fresh frozen berries work?

Anonymous said...

I just made this and it was wonderfull! Instead of flour salt and baking pouder i just used bisquick(actually jiffy) and i added 1/4 c more suger than it called for because i was worried it woldnt be sweet enough. Trying it now i love it, but i think it would be plenty sweet without the extra suger. Definatly a win!

Anonymous said...

How much bis quick ?
Can you use margarine if you don't have any butter ?

Nurseynurse said...

Could I use some lemon juice in the batter to give it a lemony blueberry taste?

Monica H said...

Yes but you'll get more lemon flavor by adding finely grated lemon zest instead of juice.

Anonymous said...

This is in my oven right now. Can't wait to see how it turns out. Smells devine! Thanks for the recipe! :)

Dave said...

Just made this but used 2 loaf pans instead, also used buttermilk instead of regular. Very positive remarks from my wife's coworkers

Anonymous said...

I made this cake today and i thought it was going to fail but when i took it out of the oven it was the best thing i have ever tasted. Great recipe i will be making this again.

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