Blueberry Pound Cake

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My son announced yesterday “you ARE taking me to International Evening” – oh no, wait, there’s more – “and you ARE bringing food”. Funny how these school events always take me by complete surprise.

But as for bringing food, well this time you are in luck Sam. Because there’s a Blueberry Pound Cake to bring to school which 12/10 will be a big hit. I am fairly certain of that because I made it twice in as many days to get it just right.

Here’s What You Will Need

I used my trusty Nordic Ware Heriatage 12 Cup Bundt Pan which is reliably non-stick. Nothing worse than baking a beautiful cake only to have it be mangled when you try to turn it out the the tin!

In order for the batter to be sturdy enough to hold the blueberries I used Greek yogurt and ground almonds. I also added lots of lemon zest and, instead of folding the berries into the batter, I placed them between layers of it.

This ensures better blueberry distribution and prevents the berries from bleeding into the batter and staining it purple.

If you want your cake to be packed with blueberries then use the folding method and amount specified in the notes. If you want a more subtle blueberry presence then follow the method in the video.

How to Make Blueberry Pound Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Measure all the dry ingredients – flour, sugar, ground almonds, baking powder / soda, salt, lemon zest – in the bowl of your stand mixer or food processor. Briefly mix or pulse to combine.

Add the cubed butter and mix with the paddle attachment on low speed until the batter resembles fine breadcrumbs. If you are using a food processor pulse a few times to achieve this texture.

Now add the eggs and beat to combine, scraping the sides of the bowl to ensure everything is well mixed. Add the yogurt and beat until the batter is completely smooth, again scraping the sides of the bowl.

Either fold your blueberries into the batter or spread a layer of batter into a greased baking tin, adding blueberries on top and repeating until you have used up all the batter. Bake for an hour and then cool in the tin for 10 minutes before carefully inverting onto a plate. Both options are pictured below.

Make the Glaze

Muddle the blueberries and lemon juice then strain some of the juice into the icing sugar. You only need to add enough juice to create a thick glaze that drips slowly off a spoon. If you add too much, adjust the consistency by adding more icing sugar.

Drizzle the glaze over the cooled cake and leave it to dry. Slice and serve or store in an airtight container for up to three days.

If Blueberries Are Your Jam, Check Out These Recipes

• Raw vegan blueberry smoothie cake
• Blueberry and Almond Traybake
• No-Bake Blueberry Lime Cheesecake
• Blueberry gin sour cocktail
• Blueberry Waffles with Whipped Coconut Cream

HAVE YOU MADE MY BLUEBERRY POUND CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day

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