Topped with crunchy sparkling sugar. (Reminds me of those famous Jordan Marsh Blueberry Muffins.) Blueberry picking season is just around the corner in New England and I’m so excited. A blueberry pound cake is New England summer at its finest and delicious cakes like this are served in Maine restaurants all summer long.
Not eating so many jelly bellies these days in our forties… We like fresh blueberries best, pick pounds and pounds of New Hampshire blueberries every July.
Mostly eat ’em straight. Put ’em on Baked Oatmeal. Blueberry jam. Blueberry cobbler. Even homemade blueberry ice-cream. But we especially love eating this delicious Blueberry Pound Cake. You will too
If you have little kids or grandkids, this wonderful Blueberries for Sal book is a fun Maine read while the cake bakes. (Robert McCloskey also authored Make Way for Ducklings, one of my all time favorite children’s books set in Boston.)
- 1 pint California Giant blueberries, washed and drained
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoon vanilla
- 1 tablespoon sparkling white sugar or turbinado sugar
- optional: serve with whipped cream
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- Preheat oven to 325°.
- Toss washed, drained blueberries with 1/4 cup flour, set aside.
for full instruction please see : www.throughherlookingglass.com