The blueberry pound cake is a breakfast or snack cake that’s delicious and very simple to prepare. Its taste is really good and delicate, thanks to the presence of fresh blueberries in the batter, which give this pound cake a truly delightful flavor!
Many of you have probably had the problem of fruit sinking to the bottom when making a cake with fresh fruit at least once. With this pound cake, this problem doesn’t occur because the batter you will get is very thick and creamy, so the blueberries will stay in the batter without sinking to the bottom.
The preparation of this pound cake with fresh blueberries is very simple. The only precaution you need to take is to separate the yolks and egg whites and add the egg whites very gently and by hand at the end. With this small trick, success is guaranteed.
Now let’s move on to the recipe and see together how to prepare this fantastic fresh fruit breakfast cake, but first, I’ll leave you with some other delicious ideas to try!
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- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 312.49 (Kcal)
- Carbohydrates 51.39 (g) of which sugars 24.57 (g)
- Proteins 5.66 (g)
- Fat 10.76 (g) of which saturated 1.60 (g)of which unsaturated 8.35 (g)
- Fibers 1.00 (g)
- Sodium 141.21 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making the blueberry pound cake
- 1/2 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1/3 cup potato starch
- 2 eggs
- 3 1/2 tbsp sunflower oil
- 1/4 cup low-fat milk (or plant-based milk)
- 1 packet vanillin (or grated lemon peel)
- 1 pinch salt
- 1 tbsp baking powder
- 1/2 cup blueberries
- 1 pinch baking soda
- to taste sugar sprinkles
Tools for making the blueberry pound cake
- Loaf Pan 10×4 in
- Bowls
- Electric Mixer
Steps for making the blueberry pound cake
Let’s see together how to prepare the blueberry pound cake. You can use the Thermomix, a stand mixer, or simply an electric mixer for its preparation.
First of all, separate the yolks and the egg whites into two separate bowls.
Beat the egg whites until stiff peaks form, adding a pinch of baking soda. Once they are well beaten and firm, set aside.
In the second bowl, work the yolks with the sugar, then also add the oil and the milk. Mix the ingredients at medium speed until you have a homogeneous mixture.
Then also add the vanillin (or another flavor of your choice), the flour sifted with the baking powder, the potato starch, and a pinch of salt. Mix the ingredients well.
Leave the electric mixer and continue by hand with a spatula or a wooden spoon.
Add the beaten egg whites little by little, incorporate them into the mixture with movements from the bottom up: this will prevent the mixture from deflating.
Finally, add, always very gently, the fresh blueberries. As I mentioned earlier, you will get a very dense mixture so the blueberries are unlikely to fall to the bottom, but if you want more security, you can also lightly flour them before adding them to the pound cake batter.
Grease and flour a loaf pan and pour the mixture into it. Level the surface with a spoon and sprinkle it with the sugar sprinkles.
Bake in a preheated oven at 350°F for about 30 minutes. Perform the toothpick test: if it comes out still wet, extend the cooking time by another 5 minutes, and if the surface of your blueberry pound cake has already darkened, you can cover it with a sheet of aluminum foil.
When it is ready, take it out and let it cool completely before removing it from the pan. Your blueberry pound cake is ready to be enjoyed in all its goodness!
Storing the blueberry pound cake
– The blueberry pound cake can be stored for 1-2 days in a well-sealed container. However, if you prepare it in the summer, as the fresh blueberries might sour, I recommend storing it in the refrigerator and taking it out half an hour before consuming it or, to be quicker, you could heat it for a few seconds in the microwave. Alternatively, you can cut it into slices and freeze it: in this case, you just need to defrost your portion the night before (if you need to eat it for breakfast) or defrost it in the microwave.
– The blueberry pound cake can be stored for 1-2 days in a well-sealed container. However, if you prepare it in the summer, as the fresh blueberries might sour, I recommend storing it in the refrigerator and taking it out half an hour before consuming it or, to be quicker, you could heat it for a few seconds in the microwave. Alternatively, you can cut it into slices and freeze it: in this case, you just need to defrost your portion the night before (if you need to eat it for breakfast) or defrost it in the microwave.
– The blueberry pound cake can be stored for 1-2 days in a well-sealed container. However, if you prepare it in the summer, as the fresh blueberries might sour, I recommend storing it in the refrigerator and taking it out half an hour before consuming it or, to be quicker, you could heat it for a few seconds in the microwave. Alternatively, you can cut it into slices and freeze it: in this case, you just need to defrost your portion the night before (if you need to eat it for breakfast) or defrost it in the microwave.
FAQ (Questions and Answers)
Can I make this pound cake with other fruits?
Of course, you can use the fruit you prefer, such as apples, pears, cherries, strawberries, bananas, etc…
What can I do if I don’t have a loaf pan?
You can safely use muffin tins or a 20-22 cm diameter cake pan. However, note that in the case of muffins, the baking time is reduced to 15-20 minutes. Always do the toothpick test before taking the cake out of the oven.
Can I skip using the sugar sprinkles?
Yes, if you don’t like sugar sprinkles on top, you can omit them or replace them with powdered sugar (to be sprinkled only after the pound cake is ready and well cooled) or nut sprinkles of your choice (to be added before baking).
