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Blueberry Pound Cake with Glaze

Irresistibly Moist Blueberry Pound Cake with Glaze Delight

A delightful Blueberry Pound Cake with Glaze that melts in your mouth, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Alternatively, you can use cake flour for a lighter texture.
  • 1 teaspoon Baking Powder Check for freshness to ensure proper rising.
  • 1 pinch Salt
  • ½ cup Unsalted Butter Softened; if only have salted butter, reduce any added salt.
  • 1 cup Granulated Sugar Adjust quantity to taste or swap some for brown sugar.
  • 3 large Eggs Room-temperature for better mixing.
  • ½ cup Sour Cream Plain yogurt can work as a substitute.
  • 1 to 1.5 cups Fresh Blueberries Ensure they are fresh to avoid excess moisture.
For the Glaze
  • 1 cup Powdered Sugar Sift before using to avoid lumps.
  • 2 tablespoons Milk Use any milk variety, even dairy-free ones.
  • 1 teaspoon Vanilla Extract Opt for pure for the best flavor.

Equipment

  • 10-inch loaf pan
  • Stand mixer
  • Medium Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 10-inch loaf pan with cooking spray and parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.
  3. In a stand mixer, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar for about 3 to 5 minutes.
  4. Add 3 large room-temperature eggs one at a time, mixing well after each addition, then incorporate ½ cup of sour cream and 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
  6. Gently fold in 1 to 1.5 cups of fresh blueberries.
  7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-75 minutes.
  8. Remove the pound cake from the oven and let it cool in the pan for about 1 hour.
  9. Prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
  10. Once the cake is cool, drizzle the glaze over the top and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Using the freshest blueberries enhances flavor. Ensure eggs are room temperature for fluffier batter. Avoid overmixing the flour to keep cake light and airy.

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