Alton Brown's Blueberry Pound Cake
I've only ever had pound cake a few times before this time...but I have a feeling that will all change since I made this fantastic blueberry pound cake :P
I've been cooking & baking my way through a few cookbooks that I have, in particular Everyday Cook by Alton Brown (one of my all-time favorite food entertainers). This was by far one of my favorites, and will be going into my repertoire...and I have a feeling yours too once you try it.
So grab some blueberries, a bunch of butter, flour, and sugar, and enjoy this pound cake for your next sweet weekend brunch. Or weekday...I won't judge
- 1 Cake
- Prep time: 10 Minutes|Cook time: 75 Minutes|Total time: 1 Hours 25 Minutes
- Heat the oven to 325F. Coat a Bundt pan with 1 tablespoon of the butter and 2 tablespoons of the sugar.
- Cream the remaining 8 ounces butter and remaining 15 ounces sugar in a stand mixer fitted with the paddle attachment medium for 5 minutes. Meanwhile, sift together 10 ounces of the flour, the baking powder and salt onto a paper plate.
- When the butter mixture is pale and fluffy, drop the mixer speed to low and add the eggs, one at a time, waiting for each to be incorporated before adding the next. Follow with the vanilla extract. Then slowly add the flour mixture.
- Toss the blueberries with the remaining 5 ounces flour. Remove the mixing bowl and fold the berries and flour into the batter with a large rubber spatula. Pour the mixture into the prepared pan.
- Bake for 75 minutes, or until an instant-read thermometer registers 210F. Cool in the pan on a cooling rack for 15 minutes before de-panning and cooling.
- I don't have a stand-mixer (yet ; ), and used a hand mixer. It turned out just fine!