Ingredients
14
14 servings
- •2 tablespoons unsalted butter, softened
- •2.25 cups white sugar, divided
- •3 cups all-purpose flour
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •2 cups fresh blueberries
- •1 cup unsalted butter, softened
- •4 large eggs
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.
- Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.
- Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutritional Facts
Per 14 servings
- Calories: 386
- Carbohydrate: 56g
- Fat: 17g
- Fiber: 1g
- Protein: 5g
Related Recipes
Blueberry-Lemon Pound Cake
Fresh Blueberry Cake
Elene's Blueberry Pound Cake
Heirloom Blueberry Cake
Blueberry Mystery Cake
Blueberry Bundt Cake
Blueberry Cream Cheese Pound Cake I
Melt in Your Mouth Blueberry Cake
Lemon Blueberry Cake
Easy Lemon Blueberry Layer Cake
Frozen Blueberry Cake
