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Blueberry Orange Poundcake Recipe

Makes 12 servings.

Preparation time 20 min. Cooking time 45-50 min.

  • l cup blueberries
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) unsalted butter
  • 1 tablespoon finely grated orange rind
  • 1 1/2 cups powdered sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh orange juice
  • 2 tablespoons powdered sugar for dusting cake
  1. Wash berries, pick out stems and pat dry on paper towels.
  2. Heat oven to 350 clegrees.
  3. Grease and flour an 8-lo-9 inch bundt pan.
  4. Combine flour and baking powder and set aside.
  5. Cut butter into 1-inch pieces and place in bowl of electric mixer.
  6. Add orange rind and soften on low speed.
  7. Increase speed to medium-high.
  8. Cream until smooth and light in color, about 1 1/2 to 2 minutes.
  9. Add powdered sugar, a little at a time, scraping bowl.
  10. Beat until well-blended, about 3 minutes.
  11. Add eggs, one at a time, beating well after each addition.
  12. Reduce speed to low and add vanilla and orange juice.
  13. The batter will look curdled, but it's OK.
  14. Add flour mixture all al once, scraping sides of bowl again.
  15. Increase speed to medium-low and beat 30 seconds more.
  16. Spread a third of the batter in the prepared pan.
  17. Add half the blueberries.
  18. Layer on another third of the batter.
  19. Add the remaining blueberries.
  20. Top with remaining batter.
  21. Smooth the surface with the bottom of a spoon.
  22. Bake 45-to-50 minutes, or until cake is golden brown on top and begins to come away from the sides of the pan.
  23. Let cake cool in pan set on rack for 15 minutes.
  24. Invert cake into serving plate and dust with powdered sugar.
from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith
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