This cake was impressed by our check kitchen director, Laura Crandall, and her fond recollections of choosing blueberries along with her sisters from their grandmother Peggy’s yard. When their containers had been full, they’d run again to the home, the place Peggy would stir the freshly picked berries right into a buttery pound cake that they ate heat from the oven with a contact of confectioners’ sugar.
Blueberry Pound Cake
Makes 1 (10-cup) Bundt cake
- 1¼ cups (284 grams) unsalted butter, softened
- 1¾ cups (350 grams) granulated sugar
- 2½ teaspoons (5 grams) lemon zest
- 5 giant eggs (250 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2⅓ cups (292 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ cup (120 grams) complete buttermilk, room temperature
- 1⅔ cups (250 grams) recent blueberries
- Garnish: confectioners’ sugar
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Preheat oven to 325°F (170°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium velocity till mild and fluffy, 3 to 4 minutes, stopping to scrape backside and sides of bowl. Add eggs, one after the other, beating effectively after every addition. Beat in vanilla.
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In a medium bowl, whisk collectively 2⅓ cups (292 grams) flour, salt, and baking soda. With mixer on low velocity, regularly add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating till simply mixed after every addition and stopping to scrape backside and sides of bowl.
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In small bowl, toss collectively blueberries and remaining 2 tablespoons (16 grams) flour till coated. Utilizing a rubber spatula, fold blueberry combination into batter till effectively mixed.
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Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into ready pan, gently spreading with an offset spatula.
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Bake till a picket choose inserted close to middle comes out clear, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack for quarter-hour. Invert cake onto a wire rack. Garnish with confectioners’ sugar, if desired, and serve heat, or let cool fully. Retailer in an hermetic container for as much as 3 days.
