Better-Than-Starbucks® Blueberry Pound Cake

Better-Than-Starbucks® Blueberry Pound Cake

BachFromTheDead

"This is an adapted recipe of blueberry pound cake that I've tried. It was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold."
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Ingredients

1 h 30 m servings 347 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
  2. Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
  3. Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
  4. Pour batter evenly into the prepared pan.
  5. Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

Footnotes

  • Cook's Note:
  • Substitute 2 cups fresh blueberries for the frozen blueberries, if preferred.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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I made this pound cake in a bundt pan. Took just under an hour set at 325. I only added a cup of white sugar and would increase to 1.5 cups (no sweeteners) next time. I also used the same amoun...

I used all white sugar, no Splenda. It was really good and my family liked it. The cooking directions were a bit weird, since there was no change in temperature and no instructions to cover the...

I love Starbucks so I had to make this pound cake. I loved the taste of it so much. Definitely 5 stars!

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