Blueberry Almond Pound Cake Recipe

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

This Blueberry Almond Pound Cake is a delightful dessert that combines the sweetness of fresh blueberries with the nutty flavor of almonds. Perfect for any occasion, this cake recipe is easy to follow and yields a moist, flavorful treat.

With simple ingredients and straightforward steps, you can create a delicious cake that pairs wonderfully with a cup of tea or coffee.

Delicious Blueberry Almond Pound Cake

This pound cake features a rich almond flavor complemented by juicy blueberries, creating a perfect balance of taste and texture. The recipe takes about 1 hour and 15 minutes from start to finish and serves 8 people.

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups fresh blueberries
1/2 cup sliced almonds for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Together: Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Fold in Blueberries: Gently fold in the fresh blueberries to the batter.
Pour and Top: Pour the batter into the prepared loaf pan and sprinkle sliced almonds on top.
Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.