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'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??
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 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.
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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