My new next door neighbor was trimming his palm tree and noticed that the seed pods had filled my gutter. He cleaned the gutter for me, so I’m making a pound cake for him and his wife.
As this recipe makes two loaves, it is a treat for me, too!
As I didn’t have any buttermilk on hand and didn’t feel like running to the grocery store, I basically curdled milk to get the same effect. I had that cup of cream left over from the vanilla ice cream I made, so I just added to it the zest and a tablespoon of juice from a lemon and let it sit on the counter for 10 minutes. The other benefit of doing this substitution is it adds a light lemon flavor to the cake and that goes really well with blueberries.
I have a ton of frozen blueberries and they are just as good as fresh in this dish. Don’t thaw them as the juice will stain the batter too much. They’ll thaw in the cake while it cooks.
Whether you use fresh or frozen blueberries, you will want to toss them with flour (steal 2 teaspoons before you sift the flour so you don’t have too much extra flour in the final dish). This will keep them from sinking to the bottom of the batter so they’ll stay distributed throughout the cake.
Just as lemon goes well with blueberries, so does cinnamon. Instead of flouring the pans, I’m dusting them lightly with cinnamon sugar and adding a sprinkle of cinnamon sugar to the top as well.
Blueberry Pound Cake with Cinnamon Sugar Crust
1 ½ cups blueberries, fresh or frozen
3 cups all purpose flour, divided
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk (or my substitute, see above)
3 tablespoons cinnamon sugar, divided
Preheat oven to 350 degrees F.
Butter two loaf pans and, instead of flouring them, add a tablespoon of cinnamon sugar per pan to dust the interior with sugar. Focus on the sides. It will make for a sweet crust that enhances the flavor of the blueberries.
Take 2 teaspoons of flour and toss with the blueberries. Set aside.
Sift together the remaining flour, baking power, baking soda and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract. Add flour mixture to creamed mixture alternately with buttermilk, beating well after each addition.
In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Gently stir in flour coated blueberries.
Pour batter evenly into prepared pans. Lightly dust top of batter with remaining cinnamon sugar. Bake for 60 minutes or until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
One of the best things about poundcake is that it can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.