Recipe by dcbeck46
"Wild berries were a source of amazement to colonists, captain john smith, spoke of 'Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.'"
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2 3/4 cups
Amazing! I followed the recipe exactly, using frozen blueberries that I did not defrost prior to adding. I was skeptical about the sugar in the pan, afraid the cake would stick or burn, but voila, it came out easily and the sugar made an amazing crunchy crust. I took it to work and got rave reviews, people couldn't believe how moist it was, and that the berries had been frozen. I'll make it again and again and again.
I was not happy with this recipe at all until I played with it. The batter was thick, heavy; more like a buckle than a pound cake. I didn't like it and wasn't even about to attempt to fold in the blueberries with it like that. I grabbed the milk from the fridge and just poured as I mixed it in, not measuring, until it looked like a nice, fluffy cake batter - I don't know, maybe 2/3 to 3/4 cup or so. I skipped the step of coating the blueberries with the flour, and just added that 1/4 cup of flour right away to the batter. I always found that step of dubious value anyway. The end result with the cake was terrific - but in my mind, only because I added the milk (or buttermilk, or sour cream, or whipping cream, or extra eggs) that it needed.
This cake was fantastic!! I was a little worried at first because the batter was rather thick but it turned out soo moist. Instead of using butter to grease the pan, I used nonstick spray and it came out perfect.
Delicious. . . add the juice and rind of one lemon or orange and replace blueberries with cranberries for a nice variation!
I had picked fresh blueberries this weekend and was looking for another way to cook them other than muffins or in pancakes. I am very particular about the recipies that I choose but this one stuck out as being something different and easy to conjure up. I was amazed at how precise the directions were. No need to add any extras to this one and I think fresh blueberries are the best way to go, as it totally brings out the flavor. Thanks for sharing your recipe, the family enjoyed it.
I'm thinking that I must have done something wrong because I didn't really like this!! It tasted just ok. I made it for a group and it did not go over well. I wasn't sure what a tube pan was so I used a bundt pan which was stoneware, that may have taken away from the topping??
Yum, yum, YUMMY! My daughter wanted to make a blueberry cake for her cooking day. I haven't been successful in this department. This one was awesome! Very easy to make and very tasty! We enjoyed it with custard for our evening dessert. I used fresh frozen blueberries straight from the freezer, no thawing necessary. We also baked it in a 9x12 inch pan as I don't have a ring pan. I can't recall how long it baked on that temp but I think it was around 40-50 minutes. Awesome cake and will be making it again!
Yummy! This makes a very thick batter, and I was tempted to add milk or something to thin it out. But I'm glad I didn't--it's excellent--moist and sweet. I didn't put sugar in the pan after greasing, just greased and floured as I usually do--was afraid the sugar might make it burn too easily. Really good!!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Pound Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 130
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