Blueberry Pound Cake Recipe Paula Deen

Introduction

Hi, my name is Ava Moore and I’m excited to share with you my favorite Blueberry Pound Cake recipe by Paula Deen. I love cooking and this recipe has become a staple in my kitchen. It’s easy to make and always a crowd pleaser.

Curiosities and Interesting Facts

• Blueberries are one of the few fruits native to North America.
• Pound cake got its name from its original recipe that called for one pound each of butter, sugar, eggs, and flour.
• The first pound cake recipe was recorded in the early 1700s.
• Paula Deen is a celebrity chef and TV personality known for her Southern-style cooking.
• Blueberries are high in antioxidants and have numerous health benefits.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 2 cups fresh blueberries

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the butter mixture, alternating with sour cream, until well combined.
6. Gently fold in blueberries.
7. Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Personal Experience

I’ve made this Blueberry Pound Cake countless times for family gatherings and it’s always a hit. The sour cream adds a tangy flavor and the blueberries give it a burst of sweetness. I also like to sprinkle some powdered sugar on top for a pretty finishing touch.

Expert Quote

Paula Deen’s Blueberry Pound Cake is a classic Southern dessert that is perfect for any occasion. The combination of buttery pound cake, tangy sour cream and juicy blueberries is irresistible!

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries but be sure to thaw them first and pat them dry to prevent excess moisture in the batter.

Can I substitute sour cream with yogurt?

Yes, you can use plain Greek yogurt as a substitute for sour cream.

Can I use a different type of pan?

You can use a different type of pan but be sure to adjust the baking time accordingly. A 9×13 inch baking dish will require about 45-50 minutes of baking time.