Description
This Blueberry Pound Cake with a vanilla glaze is moist, sweet and over the top delicious! It's the perfect dessert or breakfast to whip up in the Summer when blueberries are in season. Be prepared to watch it get devoured!
Ingredients
Scale
- 1 and 1/2 cups of all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/4 cup granulated sugar
- 1 cup salted butter (2 sticks), softened to room temperature
- 4 large eggs, sit at room temperature for 1 hour before preparing
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1 and 1/2 cup fresh blueberries
Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- I highly recommend a 10 inch bread loaf pan. Other sizes may create different cook times.
Instructions
- Preheat oven to 350 degrees. Spray the bottom and sides of a loaf pan with vegetable spray or butter. Line the bottom with a piece of parchment paper. Set aside.
- Into a medium sized bowl, whisk together the flour, baking powder and 1/2 teaspoon of salt. Set aside.
- Into a stand mixer on medium low speed, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs and 2 teaspoons of vanilla extract until combined. Plop in the sour cream and continue to mix on medium low speed. Scrape down the sides of the bowl as needed. Note: It's ok that it looks curdled or chunky. The dry ingredients will fix this.
- Reduce the stand mixer speed to low. Pour in the flour mixture in two batches, until just combined.
- Use a spatula or spoon to gently stir the fresh blueberries into the batter.
- Pour the batter into the loaf pan. Bake for 60-75 minutes on the center rack, until the inside is fully cooked. Note: Use a toothpick to test. Insert into the center of the cake. When pulled out, it should look like crumbs, not wet.
- Allow the cake to cool for at least an hour before removing from the loaf pan onto a baking rack. Run a butter knife around the edges (if needed) and it should pop right out.
- Create the vanilla glaze by whisking together the powdered sugar, milk, 2 teaspoons of vanilla and 1/8 teaspoon salt.
- Pour the glaze over the top of the pound cake and allow to set for about 5 minutes. Slice and enjoy!
Notes
- Be sure to leave butter and eggs at room temperature for 1 hour before preparing the batter.
- For a simple removal of the pound cake from the loaf pan, spray the bottom and sides with vegetable cooking spray and line the bottom of the pan with a piece of parchment paper.
- To keep the cake moist, do not over mix the batter.
- When adding in the sour cream, the wet ingredients will look chunky or curdled. Don't worry, the dry ingredients will smooth it out!
- Cook the pound cake in the center rack of the oven, not too close to the top to avoid burning.
- Allow the pound cake to cool completely before removing from the pan and adding the glaze.
- If the glaze is too thick, add a teaspoon of milk until desired consistency. If it gets too thin, add in a tablespoon of powdered sugar, until desired consistency.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 1 hour, 10 minutes
- Category: dessert
- Method: bake
- Cuisine: American