Moist Blueberry Pound Cake

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This recipe is the best I’ve ever had. I took it to a friends house, she had made a blueberry poundcake also. We both cook so we compared and this one won! She called her husband and told him about it. Its very moist and everyone goes back for more. If you’re a cake lover and enjoy a slice or three with a nice cup of tea, then you will love this recipe!

Moist Blueberry Pound Cake

This recipe is the best I've ever had. I took it to a friends house, she had made a blueberry poundcake also. We both cook so we compared and this one won! She called her husband and told him about it. Its very moist and everyone goes back for more. If you're a cake lover and enjoy a slice or three with a nice cup of tea, then you will love this recipe!
Prep Time 25 mins
Cook Time 1 hr 15 mins
Course Dessert
Servings 10 serving

Ingredients
  

  • 17 tbssp unsalted butter, softened divided
  • 2 cups plus 3 tbsp granulated sugar divided
  • 3 cups all-purpose flour divided
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries

Instructions
 

  • Heat the oven to 325ºF. Coat a bundt pan with 1 tablespoon (13 grams) of the butter and sprinkle with 2 tablespoons (26 grams)of the sugar. Cover the pan tightly with plastic wrap and shake. Place the pan in the refrigerator.
  • Whisk together 2 1/2 cups (332 grams) of the flour, the baking powder, and salt, in a medium bowl. Set aside.
  • Cream the remaining butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed for 5 minutes. Add the eggs, one at a time, until fully incorporated. After all 4 eggs are in, scrape down the sides of the bowl, add the vanilla extract, and beat until fluffy, 1 to 2 minutes. Reduce the speed to low, then add the flour mixture to the butter mixture and combine. Do not overbeat.
  • Combine the blueberries with the remaining 1/2 cup (68 grams) of all-purpose flour in a zip-top bag and shake. Fold the berry and flour mixture into the batter and pour into the prepared pan.
  • Bake for 1 hour and 15 minutes or until a probe thermometer comes out clean and registers 210 degrees F. Cool in the pan on a cooling rack for at least 15 minutes before depanning and cooling completely.

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