If you are a blueberry lover boy do I have a treat for you. This cake is dense and buttery full of blueberry flavor and oh so satisfying.
I adore pound cake. It is dense and oh so good. My sister does not agree with me. She loves it, but thinks that it is a bit plain. So I decided to jazz up a plain pound cake with some delectable blueberries.
I go the idea while the hubster and I were in New Orleans on our 20th wedding anniversary. We went out to breakfast and found this little breakfast place that yes, had Beignets, but also had this delectable cake. It was moist and delicious and full of flavor.
When I got home a few weeks later I was explaining to my sister about the Beignets at Cafe de Monde and of course this delicious cake. It was then that I decided to make it my mission to make the cake for her.
There is no way I can recreate the beignets. That is a experience that she must go to New Orleans and experience for herself.
Blueberry Pound Cake
Ingredients:
1/2 cup butter
1 cup milk
3 eggs
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
Directions:
p>Preheat your oven to 350. Then spray your bundt pan with cooking spray.
Put butter in a medium microwaveable bowl and put in the microwave for about 30 seconds. Add the milk to the butter along with the eggs. Whisk to combine. In another large bowl combine flour baking powder, salt and sugar. Make a well in the middle of the dry ingredients and add the wet. Whisk until everything is incorporated. Fold in blueberries. Bake for an hour to an hour and 15 minutes.
Allow cake to cool in bundt pan for at least 10 minutes before inverting.
Icing
2 cups powdered sugar
2 tablespoons milk
2 tablespoons vanilla extract
Mix to combine into a spreadable icing and drizzle over cake.
Peace be with you,
Veronica
