Ingredients
- For the Cake:
- 2 ½ cups fresh blueberries, washed and fully dried
- 3 cups all-purpose flour (plus 1 tablespoon for tossing blueberries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract
- 1 cup whole milk
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 2–3 tablespoons whole milk (adjust for consistency)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 10- or 12-cup bundt pan thoroughly with butter-flavored shortening, then lightly flour it. Tap out any excess flour.
- Toss the blueberries with 1 tablespoon of flour in a bowl. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the butter with an electric mixer until fluffy. Gradually add the sugar while mixing on low speed. Mix for about 3 minutes until light and well combined.
- Add eggs one at a time, mixing on low speed just until incorporated.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until smooth and fluffy, scraping down the sides as needed. Keep the mixer on low speed throughout.
- Mix in vanilla and almond extracts.
- Gently fold in the blueberries (leave any excess flour in the bowl).
- Transfer the batter to the prepared bundt pan, spreading evenly. Tap the pan on the counter to remove air bubbles.
- Bake for 1 hour and 20–30 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at the 70-minute mark, as oven times may vary.
- Let the cake cool in the pan on a wire rack until it’s warm but not hot. Run a knife along the edges and gently loosen the cake before inverting it onto a cooling rack.
- Cool completely before glazing.
- For the glaze: In a bowl, mix powdered sugar, melted butter, milk, vanilla extract, and a pinch of salt. Add more milk as needed to reach desired consistency.
- Drizzle glaze over the cooled cake. Let set before slicing and serving. Enjoy!
Notes
- Use fully dry blueberries to prevent excess moisture in the batter.
- Baking time can vary—check early to avoid overbaking.
- Pound cake tastes even better the next day as the flavors settle.
- Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
