This pound cake recipe is so simple and well… delicious. This is perfect with my blueberry compote and some whipped cream smothered on top. Careful…you will be tempted to eat the whole loaf in one sitting. It’s that delicious. The blueberry compote makes it taste just like a blueberry muffin!
Pound cake is known to be dense and dry. This recipe is a more moist. Since it is so dense, you have to bake it for a whole hour. It may seem like a lot but trust me, all this time waiting is definitely worth it!
The blueberry compote is made from only two ingredients. You’ll want this pound cake to be your next birthday cake. It is that delicious.
12 tablespoons of butter, slightly softened
1 cup of sugar
4 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup of milk
2 cups of flour, spoon and leveled (to prevent dryness)
3/4 teaspoon of baking powder
Pinch of salt
For the compote:
1/3 cup of fresh blueberries
1/3 cup of frozen blueberries
1/2 cup of sugar
(You will have extra compote, about 1/2 cup. Please save – this also goes well with pancakes or vanilla ice cream 🙂 )
- Preheat the oven to 350 degrees. Grease and flour a loaf pan.
- Cream together the butter and the sugar on medium speed for about 2 minutes or until nice and fluffy.
- Add the eggs one at a time on low speed. I would recommend cracking them in a bowl and adding them to prevent shells from getting in. It may seem like a lot of eggs but this is what gives it it’s cakey texture. Add the vanilla extract.
- On low speed gradually add the milk. (not all at once.) You may realize that the batter curdles (separates). This is fine. Mix it a little bit. It will even out once the dry ingredients are added.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Add a third of the dry ingredients into the butter mixture. After combined, add the remaining, a third at a time. Mix until combined, being careful not to overmix.
- Pour batter into a prepared loaf pan. Bake at 350 degrees for an hour. Oven temps may vary so you may have to add more time.
- Cool and enjoy with some whipped cream and blueberry compote!
For the compote: (made on a stovetop)
- Heat blueberries on low heat for about 1 minute.
- Add in the sugar and stir until combined.
- Heat on medium until mixture starts to lightly boil. Let boil for about 45 seconds and turn to low.
- Let mixture stand for about 20 minutes before serving.
I hope you enjoy this recipe! Comment below with any questions; or tell me how it went!