Every mom deserves a treat now and then. This recipe for blueberry pound cake is the perfect sweet to satisfy your cravings without breaking the calorie bank! The best part about this recipe is that it’s made with all-natural ingredients so you know you’re giving your body only wholesome goodness. It also comes together in just minutes, making it easy to whip up anytime of day. Whip up a batch today and enjoy knowing that every bite counts towards better health!
prep: 20 mins cook: 1 hr 10 mins total: 1 hr 30 mins Servings: 16 Yield: 1 – 10 inch tube pan
2 cups fresh blueberries
1 teaspoon baking powder
¼ cup white sugar
2 tablespoons butter
½ teaspoon salt
1 cup butter
2 ¾ cups all-purpose flour
1 teaspoon vanilla extract
2 cups white sugar
¼ cup all-purpose flour
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.
Per Serving: 338 calories; protein 4.3g; carbohydrates 48.8g; fat 14.5g; cholesterol 80.8mg; sodium 205.3mg.