Buttery rich pound cake laced with juicyfresh blueberries and pecans.
Recipe: Blueberry Pound Cake
1 cup butter, softened
Preheat oven to 325°F (160°C).Grease and flour a 9 x 5 x 3-inch loaf pan; set aside.
In large bowl, beat together butter andsugar at medium speed until light and fluffy. Add eggs, vanilla,salt and nutmeg. Beat until thoroughly blended. Reduce mixerspeed to low and add flour, 1/2 cup at a time, beating just untilblended.
Gently fold in blueberries and pecans.Spread evenly in prepared baking pan. Bake for about 60 to 70minutes or until tested done when a wooden pick inserted in centercomes out clean. Cool on wire rack 10 minutes. Remove from panand cool completely.
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 cup blueberries
1/4 cup chopped pecans
Makes 1 loaf cake.
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