Blueberry Pound Cake – New England Today
Easy and elegant, this blueberry pound cake is studded with wild Maine blueberries tossed in cinnamon and sugar, then topped with a sweet glaze.
- Cooking spray
- 2 cups fresh blueberries (or frozen blueberries)
- 2 tablespoons cinnamon
- 5 tablespoons sugar
- 2-1/4 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2-1/2 teaspoons vanilla
- 1/3 cup orange juice or milk
- 1 cup confectioners’ sugar
- 2 tablespoons sweet butter, very soft
- 1 tablespoon lemon zest (optional)
Grease standard 12-cup Bundt pan with cooking spray.
Mix blueberries, cinnamon, and 5 tablespoons sugar and set aside.
Mix together additional sugar, vegetable oil, and eggs.
Add flour and baking powder to mixture. Add salt, vanilla, and orange juice in batter and beat well.
Spread 1/3 of batter into the bottom of the pan. Top with 1/2 of blueberry mixture, forming a ring around the center of the pan. Repeat, ending with the batter.
Bake at 350 degrees or until a toothpick inserted in the center comes out clean, 75-90 minutes. Cool slightly. Remove cake from pan.
Mix confectioners’ sugar, butter, and lemon zest (if using) to make icing and drizzle on cake. Add a little milk if the consistency is too thick.