The Olympics and Red, White, and Blueberry Pound Cake

The Olympics and Red, White, and Blueberry Pound Cake

Are you watching the Olympics?  I am watching mostly during the evening.  I’ve seen a lot of skating and skiing but not much curling and hockey.

Respect the pants!

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Is it just me or are there  A LOT of commercials this time around.  I think that if I got up and began my training during the commercials, I would be an Olympic athlete by the end of the television coverage.

This blueberry pound cake won’t help with your training other than to make you feel patriotic, but I had to add it to the recipes on this blog because it is a favorite around here.  You can make the cake with fresh or frozen blueberries.  Today, I started to make mine with fresh blueberries…

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…and then I started eating them while I was mixing, and ended up using frozen ones that I had on hand.  If you use frozen blueberries the cake will have swirls of color.  When using fresh blueberries the juice tends to stay contained in the berries.  Both are pretty and both taste great.

I’ve seen this same recipe called a Pound Cake and a Coffee Cake.  Enjoy it for breakfast or later in the day.  It’s a good one.

 

Blueberry Pound Cake

2 tablespoons butter

sugar for coating bundt pan

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, room temperature

2 cups sugar

4 eggs

1 teaspoon vanilla

2 cups fresh or frozen blueberries

additional 1/4 cup all-purpose flour

Preheat the oven to 325 degrees. Use the two tablespoons butter to grease a Bundt pan.  Sprinkle with sugar.  In a small bowl, mix together the flour, baking powder, and salt; set aside.   In a mixing bowl, beat the butter and sugar together. Add the eggs, one at a time.  Add the vanilla.  Slowly blend in the flour mixture.  Use the remaining 1/4 cup flour to coat the blueberries.  Fold blueberries into the batter.  Spoon batter into greased Bundt pan.  Bake for 70-80 minutes or until cake tests done.  Cool on a wire rack for 5 minutes and then turn out cake from pan.  Allow to cool before slicing.

 

Mix together the butter, sugar, and vanilla.  Add the eggs.

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Add the dry ingredients.  Fold in the blueberries.

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And the winner is….

Bronze

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Silver

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Gold

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