This Martha Stewart Blueberry Pound Cake is a buttery and dense recipe, which includes fresh blueberries and a golden crust. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Martha Stewart Blueberry Pound Cake Ingredients
- 2 tablespoons unsalted butter, softened (for greasing pan)
- 2 1/4 cups white sugar, divided
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
How To Make Martha Stewart Blueberry Pound Cake
- Prep the oven and pan: Preheat oven to 325°F. Grease a 10-inch fluted tube or Bundt pan with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar inside and tilt to coat evenly.
- Mix dry ingredients: In a medium bowl, whisk together 2 3/4 cups flour, baking powder, and salt.
- Prepare blueberries: In another bowl, toss the blueberries with the remaining 1/4 cup flour to coat.
- Cream butter and sugar: In a large bowl, cream 2 cups sugar and 1 cup softened butter with an electric mixer until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
- Combine and fold: Gradually beat in the flour mixture. Fold in the floured blueberries.
- Bake the cake: Pour batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Recipe Tips
- How to prevent sticking: Coat the Bundt pan with softened butter and sugar for a crisp crust and easy release.
- Can I use frozen blueberries? Yes, keep them frozen and toss with flour before adding to the batter.
- Why toss berries with flour? It helps them stay suspended in the batter.
- How to check doneness: Use a skewer or toothpick—if it comes out clean, it’s ready.
- Can I make this ahead? Yes, it stays moist for several days and freezes well.
What To Serve With Blueberry Pound Cake
This buttery pound cake pairs beautifully with:
- A dollop of whipped cream
- Lemon curd or berry compote
- Vanilla ice cream
- Fresh mint and sliced berries
How To Store Blueberry Pound Cake
Room Temperature: Store covered for up to 3 days.
Refrigerate: Store in an airtight container up to 5 days.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.
Blueberry Pound Cake Nutrition Facts
- Calories: 386 per slice
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 92mg
- Sodium: 221mg
- Carbohydrates: 56g
- Fiber: 1g
- Sugar: —
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use cake flour instead of all-purpose?
Yes, but reduce the amount slightly (about 2 3/4 cups cake flour).
Do I need to flour the blueberries?
Yes, it helps prevent them from sinking during baking.
Can I add lemon zest?
Absolutely, lemon zest brightens the flavor.
What size pan should I use?
A 10-inch Bundt or fluted tube pan works best.
Try More Recipes:
- Martha Stewart Blueberry Lemon Coffee Cake
- Martha Stewart Blueberry Lemon Bundt Cake
- Martha Stewart Blueberry Lemon Cake
Martha Stewart Blueberry Pound Cake
Description
A rich and dense pound cake packed with fresh blueberries and a buttery crust.
Ingredients
Instructions
- Preheat oven to 325°F and prep pan with butter and sugar.
- Mix 2 3/4 cups flour with baking powder and salt.
- Toss blueberries with remaining flour.
- Cream butter and sugar until fluffy.
- Beat in eggs one at a time, then vanilla.
- Mix in flour mixture gradually.
- Fold in blueberries and pour into pan.
- Bake 70–80 minutes. Cool 10 minutes, then invert and cool completely.