1 hour 35 minutes
– 1 cup unsalted butter, softened – 2 cups fine sugar – 4 large eggs – 1 teaspoon vanilla extract – 3 cups all-purpose flour, divided – 1/2 teaspoon salt – 1 teaspoon baking powder – 1 cups fresh blueberries
Preheat oven to 325°F (165°C). Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups of flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.
Dredge berries in remaining flour. Gently fold floured berries into the batter.
Grease and dust a bundt pan, or tube pan, or a regular loaf pan with some butter. Pour the batter into the pan. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
Remove the cake from the oven, let cool on a wire rack. Remove the cake carefully from the pan and cut into slices.
HOW MANY CALORIES PER SERVING?
This recipe is only 223 calories per serving.
Moist, healthy and easy
Blueberry Pound Cake
recipe loaded with butter, sugar, eggs, and fresh blueberries. Blueberry pound cake loaf is great for breakfast, tea time, or anytime of the day!
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