In my head I’m the Junior League type, in reality, maybe not so much. I actually did enjoy being in the Junior League though and probably would still be if there were a League closer to my hometown. At any rate, I am a Junior League drop out. I have, however, retained my copy of our League cookbook. This past weekend I decided to drag it out and try something. I had some frozen blueberries from last summer that I had been wanting to use so this blueberry pound cake recipe sounded just perfect!
I really like this recipe because it includes simple ingredients that I almost always have on hand.
- 2 cups of blueberries (thawed, rinsed and drained or use fresh)
- 3 cups of flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks butter, softened
- 2 cups sugar
- 5 eggs, room temperature (the recipe called for 4, but I prefer 5!)
- 1 1/2 teaspoons vanilla
Preheat oven to 325 degrees.
Toss berries with 1/4 cup of the flour and set aside.
Sift remaining flour with baking powder and salt and set aside. (I just love using a sifter, don’t you? This sifter is my mom’s and she’s had it since she was married. It makes kind of a funky squeaky noise that I find very entertaining.)
In a mixer, cream butter and sugar. Make sure your butter is nice and soft and it will cream better. I was a little impatient on letting my butter get to room temp.
Add eggs, one at a time, beating well after each addition.
Add vanilla and beat until fluffy.
Fold dry ingredients into batter until well blended.
Gently stir in berries.
Pour into a greased and floured 10-inch tube pan. (I use Baker’s Joy with flour.
Bake 1 hour and 15 minutes, until cake tests done.
Cook cake in pan for 10 minutes before removing.
The entire time I was baking this cake my mom kept asking if there was any liquid in the cake. She really thought something was missing from the recipe as it is odd for a pound cake recipe to not include milk or some other liquid. I admit when I first bit into a piece, I thought it was a tad dry, but it seemed to moisten up a little bit.
I think the next time I make this I will add some lemon curd. I just love lemon and blueberry together. I also might make a blueberry sauce to go on top, or maybe a lemon glaze.