Our “Quarantine Cooking” series continues with Blueberry Pound Cake from Sallie Ann Robinson’s Kitchen! Marthe Walters, UPF managing editor, gave this recipe a try.
My daughter and I made the Blueberry Pound Cake from Sallie Ann Robinson’s Kitchen: Food and Family Lore from the Lowcountry. We ran out of blueberries and eggs, so we used raspberries for the fruit and an egg substitute (1 egg = 1 tsp cornstarch, 1 tbsp vegetable oil, and 2 tbsp water). It came together really quickly and was delicious comfort food!
Blueberry Pound Cake
Serves 8 to 10
1 cup light brown sugar
¾ cup (1½ sticks) butter or margarine, softened
3 large eggs, beaten
1 teaspoon vanilla extract
½ cup milk
2½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
2 cups fresh blueberries
½ cup powdered sugar
- Preheat the oven to 350°F. Spray a 9-inch tube pan or 10-inch Bundt pan with nonstick baking spray.
- In a medium bowl, combine the brown sugar, butter, eggs, and vanilla and use an electric mixer to beat until smooth. Add the milk and blend.
- In a separate medium bowl, combine the flour, baking powder, and salt. With the
mixer on low speed, gradually add the dry ingredients to the egg mixture and mix until the batter is combined. Fold in the blueberries.
- Pour the batter into the prepared pan; gently shake the pan to level the batter. Bake for 45 minutes to 1 hour, until a toothpick inserted in the center of the cake comes out clean. If you check the cake as it bakes, remember to open and close the oven door gently.
- When the cake is done, set the pan aside to cool a bit before removing it from the pan. Let the cake cool completely. Sprinkle with powdered sugar just before serving.