/ Wednesday, July 22, 2009 / 9 Comments / , ,

Perfection Pound Cake With Blueberry

My son was eager to work on the next baking project since his first baking experience with me was such a huge success. In response to his keen interest, I quickly organized another baking session with him. This time, we chose to bake the Perfection Pound Cake recipe from the same cookbook by Dorie Greenspan. Interestingly, whilst helping out with the preparation, he suggested that we add some blueberries in the cake. I agreed and so he gently folded in 1-½ cups of blueberries into the batter. Our blueberries pound cake turned out great, a fantastic combination. Delightful.

Recipe adapted from Baking From my home to yours by Dorie Greenspan

Perfection Pound Cake With Blueberry

(Printable Recipe)


2 Cups All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
2 Sticks (8 0z) Unsalted Butter, at room temperature
1 Cup Sugar
4 Large Eggs, at room temperature
1 tsp Pure Vanilla Extract
1 1/2 Cups Blueberries (Optional)


Center a rack in the oven and preheat the oven to 325˚F. Butter a 9 x 5 inch loaf pan or an 8 1/2 x 4 1/2 inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you're working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated-don't over mix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. (Mix in the blueberries, if using) Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it's browning too quickly, cover loosely with a foil tent. If you're using a 9 x 5 inch pan, you'll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

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  1. Love the blueberry shot. I haven't had pound cake in ages. This looks like a lovely way to use up some of the bounty -- with a side of ice cream, perhaps?

  2. I am making this tonight. It looks so good and I've got some blackberries. Thanks for the recipe!

  3. oooh, I havent' made a pound cake in forever. so yummy!! I love the addition of the fruit in this one. I want a piece of that toasted for breakfast!

  4. this does look like perfection nice blog Rebecca

  5. @Christie's Corner : Yes, ice cream on the side sounds delish! Thanks for the idea :)

    @Cathy: I guess most of the berries would go well with this lovely pound cake.

    @LK-Healthy Delicious: Me too! :D

  6. hello, do u think i can make this cake with cranberries? do i need to increase the sugar?

  7. I really want to make this, but blueberries aren't in season. Do you think it would be possible to use frozen ones instead?

  8. @Keisha: Yes, you can use frozen blueberries straight from the freezer.

  9. All your pound cakes look soooo amazing! I'm trying out one of your recipes this weekend, I can't wait, hehe.




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