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Blueberry pound cake

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 6 oz (170 gr) unsalted butter at room temperature
  • 1 1/3 C granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 2 C all purpouse flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 C buttermilk (check out our recipe: buttermilk)
  • 2 C blueberries fresh

Method
 

  1. Preheat the oven to 350° F (180° C).
  2. Wash and disinfect the blueberries and once they´re dry toss a tbsp of the flour to coat them. 
  3. In a bowl, sift together all dry ingredients (flour, baking powder and salt) and set aside.
  4. In a different bowl using a hand mixer, cream butter and sugar for 3 to 5 min. until light and fluffy.
  5. Add the eggs, one at a time, beating well after each addition. Then add in the vanilla extract and keep beating for 2 more minutes.
  6. Incorporate dry ingredients (flour, baking powder and salt) alternating with the buttermilk, starting and finishing with the dryingredients. Mix until it is all well intergrated.
  7. Lastly, carefully fold in blueberries.
  8. Pour the batter into a previosuly greased and floured pound cake pan.
  9. Bake at 350° F for 50 min. or until a wooden strick comes out clean when inserted. 

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